I've made this three times now. The original recipe is why I rated it a 4. It became a ten, and a family favorite when I chopped up an onion and 5 slices of bacon or panchetta and sautéed them to start and serving with grated parmasean. The rest of the recipe was followed as is. I would suggest however that adding the cream to taste is a good idea. Start with a quarter cup and taste.. In fact, I used 5% cream once and it was excellent. Just remember Chef John's suggestion, after you mix the sauce in with the pasta, cover it and let it sit for 5 minutes and let the sauce absorb into the pasta and it won't be runny. Also, I learned on an Italian cooking class to always use whole tomatoes, San Marzano if available, because any diced or pureed ones loose their quality when exposed to blades or the tin in the canning process.
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I've made this three times now. The original recipe is why I rated it a 4. It became a ten,...