Instructions

• Heat a large braiser or saucepan over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter; melt the butter into the oil.
• Add 1/2 cup diced shallots and sauté 4–5 minutes, stirring occasionally, until softened and translucent.
• Add 4–6 minced garlic cloves and 1/8–1/4 teaspoon red pepper flakes; sauté 30 seconds until fragrant.
• Add 2 tablespoons tomato paste and cook 60 seconds, stirring, to deepen the paste’s flavor.
• Add the 28-oz can whole peeled San Marzano tomatoes (with their juices) and the 14.5-oz can fire-roasted diced tomatoes (do not drain). Stir to combine.
• Add 1 teaspoon chicken bouillon, 1 1/2 teaspoons each dried oregano, dried parsley, and dried basil (or 1 1/2 tablespoons diced fresh herb if using fresh), 1 1/4 teaspoons salt, 1/4 teaspoon each dried thyme, ground pepper, and sugar, plus 1 whole bay leaf. Stir, bring the sauce to a boil with the lid slightly ajar, then reduce heat to maintain a gentle simmer.
• Simmer, uncovered or with the lid slightly ajar, for 10 minutes, stirring occasionally. After 10 minutes, use a potato masher (or spoon) to break up the whole tomatoes, then continue simmering gently for another 10 minutes with the lid ajar.
• While the sauce simmers, bring a large pot of salted water to a boil and cook 1 pound rigatoni (or pasta of choice) according to package instructions until al dente. Drain the pasta when done.
• Remove and discard the bay leaf. Use an immersion blender to purée the sauce directly in the pot, or carefully transfer the sauce in batches to a countertop blender (vent the lid and let hot steam escape) and blend to your desired consistency. Return the blended sauce to the pot and set over low heat.
• Gradually add 1 cup (100 g) freshly grated Parmesan cheese a handful at a time to the warm sauce, stirring constantly over low heat. Cook 2–3 minutes, stirring, until the cheese is completely melted and incorporated.
• Stir in 1 cup heavy cream (or half-and-half or milk) until the sauce is smooth and heated through.
• Add the cooked pasta to the sauce and toss gently to combine and coat evenly. Taste and adjust seasoning with additional salt, pepper, red pepper flakes, or sugar as desired.
• Serve immediately, garnished with additional grated Parmesan and chopped fresh basil.