Preparation
Step 1
Bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to the instructions on the package. Reserve 1-2 cups of pasta water before draining.
Step 2
Meanwhile, heat a large, deep pan or a Dutch oven over medium heat and melt the butter in it. Saute the shallots and garlic for 2-3 minutes until they soften.
Step 3
Add the red chilli flakes, and continue to cook for 1-2 minutes until evaporates.Stir in the passata (tomato sauce) and bring to a simmer. Add the double cream and milk and allow the sauce to bubble for 1-2 minutes.
Step 4
Next, stir in the fresh basil leaves and grated Parmesan, season with freshly ground black pepper, then transfer the cooked pasta to the pan. Toss to cover the pasta in sauce, then stir in the fresh parsley.
Season to taste and serve immediately with some extra grated Parmesan!
