Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp extra-virgin olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 can (14.5 oz) crushed tomatoes
  • 1 tsp dried Italian seasoning
  • 1/2 tsp red pepper flakes
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese

Instructions:

  1. Heat the butter and olive oil over medium heat until the butter is foamy. Add the diced onion and sauté for 3–4 minutes until translucent. Stir in the minced garlic and cook for 60 seconds until fragrant but not browned.
  2. Stir in the tomato paste, Italian seasoning, and red pepper flakes. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red.
  3. Pour in the crushed tomatoes, salt, and pepper. Lower the heat and simmer for 8–10 minutes until the sauce thickens and reduces.
  4. Turn the heat to low. Slowly pour in the heavy cream, whisking continuously until the sauce is a vibrant, creamy orange. Stir in the grated Parmesan cheese until melted and glossy, then remove from heat immediately.