Creamy Tomato Garlic Pasta to Whip in 17 Mins

Instructions:

1. Boil water. Fill a large pot with water and add the 30g (2 tbsp) kosher salt.
2. Cook pasta. Drop the 450g (1 lb) rigatoni into the boiling water. Cook 10 minutes until just shy of al dente as it will finish in the sauce.
3. Prepare garlic. While the pasta boils, peel and slice your 5 garlic cloves as thinly as possible.
4. Sizzle garlic. Heat 45ml (3 tbsp) olive oil in your skillet over medium heat. Add garlic and 0.5 tsp red pepper flakes. Sizzle 2 minutes until fragrant and softened but not brown.
5. Fry paste. Add the 45ml (3 tbsp) tomato paste to the center of the pan. Stir vigorously into the oil. Cook 3 minutes until the color shifts from bright red to deep mahogany.
6. Temper cream. Lower the heat to medium low and pour in the 160ml (0.67 cup) heavy cream. Whisk 1 minute until the sauce is smooth and vibrant orange.
7. Reserve water. Before draining the pasta, scoop out about 1 cup of the starchy cooking water.
8. Marry the pasta. Transfer the rigatoni directly into the skillet with the sauce. Add 0.5 cup of the reserved pasta water.
9. The final whip. Add 50g (0.5 cup) parmesan cheese. Toss vigorously for 2 minutes until the sauce shatters into a velvety coating that clings to the pasta.
10. Garnish and serve. Remove from heat and stir in the 15g (0.5 cup) torn basil. Serve immediately while the texture is at its peak.