Servings: 4 people
INGREDIENTS
- 1 pound/450 grams spaghetti
- 3 tomatoes, peeled and finely chopped or 2 cups crushed tomatoes
- 1 small onion, chopped
- 3 garlic cloves, pressed
- 7 ounces/200 grams tomato paste
- 1 teaspoon oregano
- 1 cup/240 milliliters heavy whipping cream
- 1 teaspoon sugar
- 4 tablespoons olive oil
- 1½ tablespoons/20 grams butter
- ½ teaspoon ground black pepper
- ½ teaspoon coarse salt
- 6 ounces/150 grams cheddar, shredded
- A handful basil, chopped
- 6 baby mozzarella balls (optional)
INSTRUCTIONS
- Heat up the oil in a frying pan over medium heat. Fry the onion with a pinch of salt until golden.
- Add the garlic, tomato paste, spices and tomatoes and fry for about 5 minutes.
- Add the butter and whipping cream and stir. When the sauce starts bubbling, add 4 cups of boiling water. Add the pasta to the pot, stir well, and add water to fully cover the pasta, if necessary. Cook for 11 minutes over medium-high heat.
- Preheat the oven to 430 °F (220 °C).
- Transfer to a baking pan, spread the mozzarella balls on top and sprinkle cheddar and oregano (you can add chili flakes too).
- Bake for 10 minutes or until the mozzarella turns golden, then broil on high for 3-4 minutes to let the top reach a nice brown tan.