Ingredients:
1 pound (454g) spaghetti
2 tablespoons (30ml) olive oil
6 cloves garlic, minced
1 (28 ounce/794g) can crushed tomatoes
1 (15 ounce/425g) can tomato sauce
1/2 cup (120ml) heavy cream
4 ounces (113g) cream cheese, softened
1/2 cup (50g) grated Parmesan cheese, plus more for serving
1/4 cup (30g) chopped fresh basil, plus more for garnish
1 teaspoon (5ml) dried oregano
1/2 teaspoon (2.5ml) red pepper flakes (optional)
1 teaspoon (6g) salt, or to taste
1/2 teaspoon (3g) black pepper, or to taste
1 cup (80g) shredded mozzarella cheese
Directions:
1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1 cup (240ml) of pasta water before draining.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant, being careful not to burn it.
3. Pour in the crushed tomatoes and tomato sauce. Stir in the oregano, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
4. Reduce the heat to low. Stir in the heavy cream and softened cream cheese until smooth and fully incorporated.
5. Add the grated Parmesan cheese and chopped basil to the sauce. Stir until the Parmesan is melted and the sauce is well combined.
6. Add the drained spaghetti to the skillet with the sauce. Toss to coat thoroughly. If the sauce is too thick, add a little of the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
7. Sprinkle the mozzarella cheese over the spaghetti. Cover the skillet and cook for 2-3 minutes, or until the mozzarella is melted and bubbly.
8. Serve immediately, garnished with extra Parmesan cheese and fresh basil.
