Step 1

Cook pasta in a large pot of boiling salted until al dente (follow the package directions). A couple minutes before draining, scoop out approx 1 cup of pasta cooking water.

Step 2

While the pasta is cooking, melt butter in large skillet over medium heat. Add garlic, onion, chili flakes, and cook gently for about 2 minutes.

Step 3

Add the tomato passata, the dried basil, give a stir, lower the heat, and cook for 5 minutes.

Step 4

Stir in the cream cheese, the parmesan cheese, and ¼ cup of the reserved pasta water (start with ¼ cup and add more later when you toss in the pasta if you need to). Stir until well combined and emulsified, it takes seconds. Taste and adjust the seasoning to your liking (I add ¼ tsp of salt and freshly ground black pepper).

Step 5

Drain the pasta, add it to the skillet, toss to coat (it takes about 10 seconds).

Step 6

Turn the heat off and serve immediately with freshly grated parmesan cheese is you wish. Enjoy!