5 Minute Pasta

Bring a pot of salted water to a boil, cook your preferred pasta (e.g., spaghetti or penne) until al dente, then reserve about half a glass of the hot pasta water before draining.

While the pasta cooks, heat a large skillet over medium heat and add the butter, allowing it to melt completely.

Add the small, diced onion to the skillet and sauté for 1–2 minutes until it begins to soften.

Stir in the minced garlic and continue to sauté for another 30 seconds, being careful not to let it brown.

Mix in the tomato paste, cooking it for about 1 minute while stirring constantly to bloom its flavor and remove any raw taste.

Pour in the reserved pasta water and the cream, stirring to combine; bring the mixture to a gentle simmer and let it thicken slightly, about 1–2 minutes.

Season the sauce with salt, pepper, paprika, oregano, chili flakes, and herbs de la Provence, tasting and adjusting as needed.

Add the grated parmesan and torn mozzarella, stirring until the cheeses melt into a smooth, creamy sauce.

Toss the cooked pasta directly into the skillet, coating it evenly with the sauce; let it sit for 30 seconds to allow the pasta to absorb some of the flavors.

Serve the pasta immediately, optionally garnishing with a sprinkle of extra parmesan or fresh herbs.