Il Palazzo Recipe

Bring a large pot of water to a vigorous boil. Add 1 tablespoon salt. Keep it boiling while you make the sauce so the water is ready when the sauce finishes.

Warm aromatics

In a large wide skillet or sauté pan over medium heat, add the olive oil and butter. Once the butter foams and the fat shimmers (about 1 minute), add the minced shallots and cook until translucent, about 2–3 minutes.

Add the minced garlic and chopped anchovy fillets to the pan and cook, stirring, until fragrant and the anchovies have dissolved into the fat, about 1 minute. The anchovies melt and deepen the savory base without tasting fishy.

Increase heat slightly and pour in the white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce by about half, 2–3 minutes.

Stir in the tomato paste and cook for 30 seconds to develop flavor, then add the crushed tomatoes. Stir to combine, bring to a gentle simmer, and reduce heat to maintain a low simmer.

Add the torn basil (reserve a few leaves for garnish), chopped parsley, dried oregano, red pepper flakes, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Stir and simmer, uncovered, until the sauce thickens slightly and the flavors meld, 12–18 minutes. Taste and adjust salt/pepper.

When the sauce has about 6 minutes left, add the pasta to the boiling water and cook until very al dente (about 2 minutes less than package directions). Reserve 1 1/2 cups of pasta cooking water and then drain the pasta.

Raise the sauce heat to low–medium. Stir in the optional heavy cream (if using) and 1/2 cup of the reserved pasta water to loosen the sauce. Add the drained pasta to the skillet and toss vigorously to combine, adding more pasta water 2–4 tablespoons at a time as needed to achieve a glossy, clingy sauce. Cook together for 1–2 minutes so the pasta finishes cooking in the sauce.

Remove the pan from heat and stir in 3/4 cup of the grated Parmigiano-Reggiano and the lemon zest. Toss until the cheese melts and creates a silky coating. If the sauce seems tight, add a splash of reserved pasta water.

Divide the pasta among 4 warmed plates or bowls (see servings). Sprinkle the remaining 1/4 cup Parmigiano-Reggiano over the top, garnish with reserved basil leaves and an extra drizzle of olive oil if desired. Finish with an additional grind of black pepper.