Creamy Tomato Penne with Basil & Parmesan

Preparation

• 1
  First, prepare the pasta: Bring plenty of water to a boil in a large pot. Once the water boils, add 2 tsp salt, add the penne and cook for approx. 10–12 minutes (or according to package instructions) until al dente. Before draining, reserve about one cup of the pasta water (approx. 125 ml) and set aside. Then drain the pasta.
• 2
  Meanwhile, peel the onion and garlic. Finely dice the onion and press or finely chop the garlic.
• 3
  Heat 3 tbsp olive oil in a deep pan over medium heat. Sauté the diced onion for 2–3 minutes until translucent. Add garlic and chili flakes and fry for another 30–60 seconds. Stir in the tomato paste and roast for 1 minute. Then pour in the cream, stir in cayenne pepper and the finely chopped basil. Let everything simmer over low heat for 1–2 minutes, stirring occasionally.
• 4
  Add the drained pasta and the reserved pasta water to the pan. Mix everything well until the pasta is evenly coated with the sauce. Finally, add the butter and the finely grated Parmesan. Stir over low heat for 1–2 minutes until the butter and cheese have melted and a creamy consistency has formed.
• 5
  Arrange the finished creamy tomato penne on plates and serve immediately. Garnish with some fresh basil as desired.
• 6
  Tip: If you prefer it less spicy, you can omit the chili flakes or replace them with 2 tsp sweet paprika powder.