Ingredients
- 1 pkg Anna Long Fusilli (1 lb)
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 1 onion Onion
- 4 cloves Garlic, minced
- 3 tbsp Cento Double Concentrated Tomato Paste Tube
- 2 tbsp Cento Extra Hot Calabrese Peperoncino
- 1/2 tsp Cento Crushed Red Pepper
- 2 tbsp Butter
- 3/4 cup Heavy Cream
- 1 cup Parmesan Cheese
- 2 tbsp Fresh Parsley
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Cook the pasta in a large pot of salted boiling water until al dente, reserving 1 cup of the pasta water before draining and setting aside. In a skillet over medium heat, warm olive oil and add onion, cooking until soft and translucent. Stir in garlic and cook just until fragrant, then add tomato paste, pepperoncino, chili flakes, salt, and black pepper. Cooking for several minutes until the paste darkens slightly and becomes glossy. Lower the heat and stir in heavy cream, simmering gently until smooth, then add butter and parmesan and stir until fully melted and incorporated. Add the cooked pasta to the sauce, tossing to coat and loosening with reserved pasta water as needed. Finish with parsley and serve hot with extra parmesan on top. Serves 4.
