Ingredients

• 12 ounces Rotini or other small shaped pasta like penne
• 2 tablespoons butter unsalted
• 1 tablespoon olive oil
• 1 small onion chopped
• 4 cloves garlic minced
• 2 cups tomato passata
• 1 teaspoon Italian seasoning
• 1 chicken bouillon cube crumbled
• 1 teaspoon sugar
• ½ teaspoon red pepper flakes
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 cup half and half cream
• 1 cup mozzarella cheese shredded

Directions

1. Cook the pasta: Cook the pasta al dente according to package instructions. Drain and reserve some of the pasta water.
2. Sauté onion and garlic: Meanwhile, add the butter and olive oil to a large skillet and heat over medium heat. Once the butter has melted, add the onion and cook for 3 to 5 minutes until softened and translucent. Add the garlic and cook for another 30 seconds until aromatic.
3. Add tomatoes and seasonings: Add the tomato passata, Italian seasoning, bouillon cube, sugar, red pepper flakes, salt, pepper, stir well and let simmer for about 5 minutes. Stir in the cream and simmer for another 2 to 3 minutes.
4. Finish pasta: Add the cooked pasta, mozzarella cheese and toss well to combine. Cook for a few more minutes until the pasta warms through. If the sauce is too thick, add a splash of the reserved pasta water.
5. Garnish and serve: Garnish with parsley or basil and some freshly grated Parmesan cheese. Serve immediately.