Penne con Salsa al Rosmarino

Bring a large pot of salted water to a boil. Add penne rigate and cook according to package directions until al dente, about 10-12 minutes.

While pasta cooks, melt butter in a large saucepan over medium heat. Add finely chopped fresh rosemary and toast gently for about 30 seconds until fragrant, stirring constantly.

Pour heavy cream into the saucepan with the rosemary butter and stir to combine. Heat through without boiling, about 2-3 minutes.

Add pomodoro sauce to the cream mixture and stir until fully incorporated. Simmer gently for 2-3 minutes to marry the flavors.

Season the sauce with kosher salt and red pepper flakes, tasting and adjusting seasoning as needed.

Drain cooked pasta, reserving about 1 cup of pasta water. Add pasta directly to the rosemary cream sauce and toss gently to coat.

If sauce is too thick, add reserved pasta water a little at a time, tossing until sauce reaches desired consistency.

Divide pasta among serving bowls and top generously with freshly grated Parmigiano Reggiano. Serve immediately.