Instructions

• Bring a large pot of water to a boil and cook 16 oz penne pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
• While the pasta cooks, melt 1 tbsp butter in a large skillet over medium heat.
• Add 5 minced garlic cloves and 1 tsp Italian seasoning to the melted butter; cook, stirring, 30–60 seconds, until the garlic is fragrant and softened but not browned.
• Pour in 28 oz crushed tomatoes and stir to combine.
• Stir in 1 cup heavy cream and bring the sauce to a gentle simmer, about 2–3 minutes.
• Add 1 cup grated Romano cheese, 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp garlic powder. Immediately reduce the heat to low and stir continuously until the cheese melts and the sauce is smooth, about 2–3 minutes. Do not let the sauce boil.
• Stir in 1/2 cup chopped fresh basil and cook 2–3 minutes until the basil wilts.
• Remove the skillet from the heat. Add the drained penne to the sauce and toss to coat. If the sauce is too thick, add the reserved pasta water 1–2 tablespoons at a time until you reach the desired consistency.
• Serve immediately, garnished with additional grated Romano and/or fresh basil if desired.