Creamy Tomato Ghee Pasta

1.Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

2.In a large skillet, melt the ghee over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

3.Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn it.

4.Add the canned tomatoes, dried oregano, dried basil, and red pepper flakes (if using) to the skillet. Stir well and let the sauce simmer for about 10 minutes, allowing the flavors to meld together.

5.Reduce the heat to low and stir in the heavy cream. Mix until the sauce is creamy and well combined. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

6.Season the sauce with salt and freshly ground black pepper to taste.

7.Add the cooked pasta to the sauce, tossing to coat the pasta evenly in the creamy tomato-ghee sauce. Cook for another 2-3 minutes to heat through.

8.Serve the pasta hot, topped with grated Parmesan cheese and fresh basil leaves for garnish.