# What You'll Need:
→ Pasta
01 - 14 oz penne or rigatoni
02 - Salt, for pasta water
→ Creamy Tomato Sauce
03 - 2 tbsp olive oil
04 - 1 small yellow onion, finely chopped
05 - 3 garlic cloves, minced
06 - 1 tsp dried oregano
07 - ½ tsp crushed red pepper flakes (optional)
08 - 14 oz canned crushed tomatoes
09 - ½ cup heavy cream
10 - ½ cup grated Parmesan cheese
11 - Salt and freshly ground black pepper, to taste
12 - 1 small bunch fresh basil, chopped (reserve some for garnish)
→ Garlic Bread Crumbs
13 - 2 tbsp unsalted butter
14 - 1 tbsp olive oil
15 - 1 cup fresh bread crumbs (from about 2 slices rustic bread)
16 - 2 garlic cloves, finely minced
17 - 1 tbsp chopped fresh parsley
18 - Pinch of salt
# Cooking Steps:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Reserve ½ cup pasta water, then drain pasta.
02 - Heat 2 tbsp olive oil in a large skillet over medium heat. Sauté onion for 3–4 minutes until soft. Add garlic, oregano, and red pepper flakes; cook 1 minute until fragrant.
03 - Pour in crushed tomatoes, season with salt and pepper, and simmer for 8–10 minutes until slightly thickened. Reduce heat, stir in heavy cream, and simmer for another 2–3 minutes. Mix in Parmesan and basil. Adjust seasoning.
04 - Melt butter with 1 tbsp olive oil in a medium skillet over medium heat. Add bread crumbs and garlic; toss constantly for 3–5 minutes until golden and crisp. Stir in parsley and salt. Remove from heat.
05 - Add drained pasta to sauce, incorporating reserved pasta water as needed to loosen. Toss well to coat evenly.
06 - Divide pasta among plates. Sprinkle generously with garlic bread crumbs and garnish with remaining basil.
