Step 1

An hour before roast a head of garlic for about 1 hour at 350. Slice off top quarter of the head of garlic and add olive oil and salt before wrapping it up in tin foil and adding it to the oven.

Step 2

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.

Step 3

While pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add roasted garlic and stir in tomato paste and cook for 1 minute to deepen the flavor.

Step 4

Add crushed tomatoes and season with Italian seasoning and fresh basil and bring to a simmer. Reduce heat to low and let it simmer for 5 minutes, stirring occasionally.

Step 5

Stir in heavy cream and Parmesan cheese and let it simmer gently until slightly thickened, about 5 minutes. Season with salt and pepper to taste.

Step 6

Add the cooked pasta to the sauce, along with a splash of reserved pasta water if needed to loosen the sauce. Toss to coat evenly. Garnish with fresh basil and a sprinkle of red pepper flakes if desired.