Creamy Tomato Penne with Basil & Parmesan

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.

Meanwhile, peel the onion and garlic. Finely dice the onion and press or finely chop the garlic.

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.