30 Minute One Pot Pink Sauce Pasta

Place a medium sized pot or large deep skillet over medium heat and start by heating the 2 tablespoons olive oil and 2 tablespoons unsalted butter. Add the minced 4-5 large garlic cloves and sauté for 2 minutes until fragrant and lightly golden. Add the 3 tablespoons tomato paste and continue to cook for another 2 minutes while stirring. This helps to cook out some of the raw tomato flavour.
Next add the 2 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon chili flakes and 3 teaspoons Italian seasoning. Stir and cook for 30 seconds before adding in the 5 cups chicken or vegetable broth and 680 ml tomato sauce. Stir the mixture and allow it to come to a gentle simmer before adding in the 454 grams pasta.
Cover and cook for 15 to 20 minutes, making sure to stir every 5 minutes to prevent the pasta from sticking. Cook until the pasta is just cooked through. At this point it will look like there is still a good amount of liquid. The pasta will continue to absorb some of the liquid in the next steps.
Pour in the 1 cup heavy cream and raise the heat to medium high. Stir for 1-2 minutes. The sauce will continue to reduce and absorb into the pasta and become creamy.
Take the pan off the heat, sprinkle with the 1 cup parmesan cheese and stir. Serve with extra parmesan and finely chopped 1/4 cup basil or parsley to garnish.