1-First, bring a large pot of salted water to a boil and cook 300 grams of pasta until al dente, then drain and reserve some pasta water for later.

2-In a separate skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add 1 small minced red onion and 4 minced garlic cloves, sautéing until they’re soft and fragrant this step really builds the base flavor!

3-Next, stir in 1.5 cups of tomato passata, 1 teaspoon of dried basil, 1 crumbled chicken bouillon cube, a pinch of sugar, red chili flakes, salt, and pepper to taste. Let it simmer for a few minutes to blend those tastes.

4-Then, pour in 1/2 cup heavy cream, 1/2 cup milk, and 1/3 to 1/2 cup shredded mozzarella, stirring until the sauce thickens and turns that pretty pink color.

5-Once your sauce is ready, toss in the cooked pasta and use that reserved water to loosen it up if needed it’s a game-changer for creaminess!