Radiatori with Tomato Cream Sauce and Fresh Basil recipes

Ingredients

• 1 lb (455 grams) dried radiatori
• 2 cups (480 ml) Tomato-Cream Sauce, heated to a simmer (recipe below)
• 5 to 10 fresh basil leaves, cut into narrow strips
• 1/2 cup (55 grams) freshly grated Parmigiano Reggiano Cheese, plus more for serving
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 yellow onion, chopped
• 3 carrots, peeled and chopped
• 3 celery ribs, chopped
• two 28-0z (800 gram) cans whole or diced tomatoes, with their juice
• fine sea salt
• black pepper
• 3/4 cup (180 ml) heavy/double cream

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