Start the pasta water. Fill a large pot with water, add a generous handful of salt (it should taste like the sea), and bring it to a rolling boil. The water needs to be properly salty—this is the only chance to season the pasta from the inside out.

Cook the penne. Add the pasta and cook according to package directions until al dente—usually about 10–12 minutes. Just before draining, scoop out a mugful of the starchy pasta water and set it aside. The water will look cloudy and feel silky; that starch is gold for tightening your sauce later.

Sweat the aromatics. While the pasta boils, warm the olive oil in a large, deep frying pan over a medium heat. Add the sliced garlic and diced onion. Stir gently—you want them to soften without browning, about 4–5 minutes. The kitchen will fill with a mellow, sweet fragrance as the onion turns translucent and the garlic becomes tender.

Bloom the tomato paste. Push the onions and garlic to one side of the pan, add the tomato paste to the cleared space, and let it cook for 1–2 minutes, stirring constantly. Watch it transform: the paste will darken from bright red to a deep brick colour, and the smell will become concentrated and almost jammy. This step is where the sauce gains its depth.

Build the sauce base. Pour in the tinned tomatoes, sugar, salt, and pepper. Stir everything together, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer—you’ll see small bubbles breaking the surface, and the colour will shift to a warm, rusty orange. Let it bubble softly for 10 minutes, stirring occasionally, until it thickens slightly and the raw tomato smell has mellowed into a rich, savoury aroma.

Add the cream and Parmesan. Reduce the heat to low. Pour in the double cream and stir until the sauce turns a pale, creamy coral—lighter and more luxurious. Sprinkle in the grated Parmesan and stir until it melts completely, leaving the sauce smooth and glossy. Taste and adjust salt and pepper if needed.

Finish with basil and pasta. Toss in the torn basil leaves and stir until they wilt—within seconds, they’ll release a fragrant, peppery perfume. Add the drained penne directly to the sauce, along with a splash of the reserved pasta water. Toss everything together over a low heat for 1–2 minutes, until the sauce clings to every piece of pasta and looks thick and luscious. If it seems dry, add another splash of pasta water to loosen it.

Rest and serve. Take the pan off the heat and let it sit for 2–3 minutes. This brief rest allows the flavours to meld and the sauce to settle into the pasta’s ridges. Serve in warm bowls, topped with extra basil leaves and a generous grating of Parmesan.