Bring a large pot of salted water to a boil—I use about 0.75 teaspoon of salt per 2.5 cups of pasta for well-seasoned water. Add the penne and cook according to package directions until al dente, then reserve 1/2 cup of the starchy pasta water before draining. While the pasta cooks, mince the garlic clove and measure out your chili flakes and Italian seasoning so everything is ready when you need it.

In a blender, combine the cottage cheese, marinara sauce, and 3 tablespoons of the reserved pasta water. Blend until completely smooth and creamy—this is where the texture of your sauce really comes together. The starchy pasta water helps emulsify the cottage cheese into the marinara, creating a silky sauce rather than a chunky one.

Heat the olive oil in a large pan over low heat and add the minced garlic and chili flakes. Cook for just 15-20 seconds, stirring constantly, until fragrant—this quick bloom develops the flavor of the spices without burning them. I find that brief blooming releases the essential oils and makes the spices taste more vibrant throughout the dish.

Pour the blended sauce from Step 2 into the pan with the bloomed aromatics and stir well to combine. Add the Italian seasoning and a pinch more salt if desired, tasting as you go. The heat is still low at this point, so stir gently and let the sauce warm through for about 1-2 minutes without boiling.

Add the cooked penne from Step 1 to the sauce and toss gently to coat all the pasta. Stir in the parmesan cheese until fully combined, adding a splash of the remaining pasta water if the sauce feels too thick. The residual heat will warm everything through while keeping the sauce creamy and cling to the pasta.

Divide the pasta into bowls and top with fresh basil leaves and additional parmesan if desired. Serve immediately while the sauce is warm and creamy.