Step 1

In a pot, combine the water, salt, olive oil, tomato purée, Italian parsley, and basil. Cook over medium-high heat for 10 minutes to create the broth.

Step 2

In a separate large pan, heat the olive oil over medium heat. Sauté the minced garlic for 2 minutes until fragrant.

Step 3

Add the finely chopped chili to the pan and sauté for another 2 minutes, stirring constantly.

Step 4

Add the dry pasta to the pan and stir to coat it in the garlic and chili oil.

Step 5

Pour in the Pomodoro sauce and half of the parmesan cheese or pecorino romanostir to combine.

Step 6

Add a large spoonful of the hot broth to the pan. Keep stirring as the pasta begins to absorb it.

Step 7

After about 4 minutes, add a second spoonful of broth to the pan.

Step 8

Add a third spoonful of broth and continue stirring.

Step 9

Continue cooking until the pasta is al dente, adding more broth if needed. Taste to check for doneness.

Step 10

Once the pasta is cooked, lower the heat and stir in the cream until fully combined.

Step 11

Plate the pasta and garnish with fresh basil leaves, the other half of the grated Parmesan cheese, and a drizzle of extra virgin olive oil.