Method

1. 01

   Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 9–11 minutes. Drain and set aside, reserving 1 cup of pasta water.

2. 02

   While the pasta cooks, heat 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.

3. 03

   Pour in the crushed tomatoes, salt, pepper, and sugar. Simmer for 5–7 minutes, stirring occasionally.

4. 04

   Stir in the heavy cream and cook for 1 minute. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.

5. 05

   Toss the cooked pasta into the sauce and stir gently to coat. Taste and adjust seasoning as needed.

6. 06

   In a small skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the panko breadcrumbs and cook, stirring frequently, for 2–3 minutes until golden and toasty.

7. 07

   Divide the pasta among bowls. Top each serving with the buttered breadcrumbs and a sprinkle of parmesan cheese.