1 cup fresh basil leaves (24), chopped, for serving

\r\n\r\nSauté shallot: Heat a large skillet over medium heat. Add butter and oil then once butter has melted, add shallot then cook for 3-4 minutes, stirring often. Add garlic and dry spices then cook for 1 minute."} 64:{"type":"p","text":"Optional wine deglaze: Add white wine to deglaze the pan, scraping up any browned bits from the pan. Cook for 2-3 minutes."} 65:{"type":"p","text":"Crush Tomatoes: Use (clean) hands to crush the whole tomatoes right into the pot, and add the rest of the juice from the can. Reduce heat to low and simmer, partially covered, for 30 minutes."} 66:{"type":"p","text":"Cook rigatoni in salted boiling water, according to package instructions. Reserve 1 cup pasta water, and drain cooked pasta (don’t rinse)."} 67:{"type":"p","text":"Blend Sauce: Use a blender or hand immersion blender to purée the sauce until smooth. Return to pot over low heat."} 68:{"type":"p","text":"Finish: Add heavy cream until combined. Add parmesan cheese then stir until melted and smooth. Taste and add additional seasonings if needed. Add cooked pasta and toss to coat. Add some pasta water as needed, to thin the sauce."} 69:{"type":"p","text":"Serve garnished with fresh basil and extra parmesan cheese.\r\n

Notes

\r\nYield: Approximately 7–8 cups. Serving Size: About 1.5 cups (~340g)."} 6a:{"type":"p","text":"Pasta: Use any bite-size pasta, like penne, fusilli, farfalle, or medium shells."} 6b:{"type":"p","text":"Cheese: Avoid pre-shredded cheese and use high-quality fresh parmesan cheese that you shred yourself (it will melt better and taste better). Allow cheese to come to room temperature before adding to the sauce."} 6c:{"type":"p","text":"Protein: Feel free to add cooked chicken, shrimp, or tofu."} 6d:{"type":"p","text":"Gluten-Free: Use your favorite gluten free bite size pasta."} 6e:{"ty

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