Ingredients

• 1 pound pappardelle pasta
• 1 head garlic, cloves separated and unpeeled
• 3 tablespoon extra-virgin olive oil
• 28 ounce crushed San Marzano tomatoes
• 14.5 ounce diced tomatoes
• 2 tablespoon tomato paste
• 0.25 cup heavy cream
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes
• 5 tablespoon fresh basil, 3 sprigs whole, 2 tablespoons chopped
• 1 teaspoon dried oregano
• 2 ounce Pecorino Romano cheese, grated
• 2 tablespoon salt

Steps

1. Preheat oven to 400°F. Separate garlic cloves from the head, leaving skins on. Toss with 1 tablespoon of olive oil, spread on a small baking sheet, and roast for 12 minutes until soft and golden.
2. While garlic roasts, fill a large pot with water, add 2 tablespoons salt, and bring to a boil for pasta cooking.
3. Remove roasted garlic from oven and set aside. When cool enough to handle, squeeze the soft garlic cloves from their skins into a small bowl.
4. Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat.
5. Add the roasted garlic cloves and mash gently with a wooden spoon to break them down into the oil, cooking for 1 minute until fragrant.
6. Stir in tomato paste and cook for 2 minutes, allowing it to caramelize slightly and deepen in flavor.
7. Add the crushed San Marzano tomatoes and diced tomatoes with their juices to the saucepan.
8. Stir in sugar, salt, black pepper, red pepper flakes, and dried oregano. Add the 3 fresh basil sprigs.
9. Bring the sauce to a simmer, then reduce heat to medium-low and simmer uncovered for 20 minutes, stirring occasionally, until the sauce thickens and flavors meld.
10. When the pasta water is boiling, add pappardelle and cook according to package directions until al dente, approximately 3–4 minutes for fresh pasta or 8–10 minutes for dried.
11. Stir heavy cream into the simmered sauce and cook for 1 minute to warm through.
12. Remove the basil sprigs from the sauce and discard.
13. Drain the pappardelle in a colander, reserving 1 cup of pasta water.
14. Add the drained pasta directly to the sauce and toss gently to coat, adding a splash of pasta water if needed to achieve a silky consistency.
15. Divide pasta among four bowls and top each serving with grated Pecorino Romano, a drizzle of extra-virgin olive oil, and chopped fresh basil.