Step 1

​​Bring a large pot of heavily salted water to a boil. Meanwhile, thinly slice 6 garlic cloves. Pick the leaves from 3 large fresh basil sprigs until you have 1/2 packed cup, then coarsely chop. Finely grate 1 ounce Parmesan cheese (about 1/2 packed cup) or measure out 1/3 cup store-bought grated. Finely grate the zest of 1/2 medium lemon (about 3/4 teaspoon) and reserve the lemon.

Step 2

Heat 1/4 cup olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring occasionally, until softened and light golden-brown, 1 to 2 minutes.

Step 3

Add 1/4 cup tomato paste. Cook, stirring often, until the tomato paste breaks up and stains the oil, darkens in color, and starts to stick to the bottom of the skillet, about 3 minutes. Add 2 tablespoons Calabrian chili paste, the lemon zest, and 3/4 teaspoon kosher salt. Stir and cook for 30 seconds more. Remove the skillet from the heat.

Step 4

Meanwhile, add 1 pound dried pasta to the boiling water and cook according to package directions until 1 minute less than al dente. Transfer 2 cups of the pasta water to the skillet. Drain the pasta.

Step 5

Stir the pasta water and tomato paste mixture together. Bring to a simmer over medium-high heat. Simmer until the liquid thickens and reduces slightly, about 3 minutes.

Step 6

Add 1/3 cup heavy cream and the pasta. Toss continuously until the sauce thickens a bit more and coats the pasta, and the pasta is al dente, about 2 minutes more.

Step 7

Remove the pan from the heat. Squeeze the juice of the reserved lemon half over the pasta. Add half of the basil and Parmesan and toss to combine. Serve garnished with the remaining basil and Parmesan.