Creamy Tomato Garlic Pasta

Boil the pasta. Bring a large pot of water to a boil. Salt it generously. Cook pasta until just al dente. Reserve 1/2 cup pasta water, then drain.

Get some crisp edges. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up, until browned and crisp in spots, about 5 to 7 minutes. If using chickpeas, make sure they are very dry, then sauté until golden and a little crisp, about 6 to 8 minutes. If the pan looks dry, add an extra teaspoon of oil. Transfer to a plate.

Build the base. In the same skillet, reduce heat to medium. Add onion and cook until soft, about 3 to 4 minutes. Add garlic, salt, pepper, and red pepper flakes (if using). Stir for 30 seconds until fragrant.

Toast the tomato paste. Add tomato paste and cook, stirring constantly, for 1 minute. You are looking for it to darken slightly and smell sweeter.

Simmer the sauce. Pour in crushed tomatoes. Simmer for 5 to 10 minutes, or until slightly thickened and mellow. Reduce heat to low and stir in the heavy cream.

Toss and finish. Add drained pasta and the cooked sausage or chickpeas back into the skillet. Toss to coat. Add a splash of reserved pasta water as needed until the sauce looks glossy and clings to the noodles.

Make it pop. Turn off the heat. Stir in Parmesan, lemon zest, and 1 tbsp lemon juice. Taste and adjust with more salt, pepper, or lemon.

Serve. Top with basil or parsley and extra Parmesan. This makes about 1 1/2 cups per serving. If you like crisp edges, let the pasta sit in the skillet for 1 to 2 minutes over low heat so the bottom gets a little toasty, but stay close and give it a peek so it does not scorch.