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1
Heat a medium nonreactive saucepan over medium-high heat.
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2
Add 1/3 cup of the oil and the garlic, and reduce the heat to medium.
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3
Cook the garlic, stirring often and mashing gently with a wooden spoon, until golden brown and beginning to soften, 5 minutes.
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4
Add the basil, tomatoes and their juices, the carrots and cheese rinds.
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5
Stir with a wooden spoon to combine.
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6
Bring to a simmer and adjust the heat to maintain a simmer.
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7
Cook for 35 minutes stirring occasionally to prevent sticking.
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8
Add 1 teaspoon of the salt.
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9
Remove from the heat and cool slightly.
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10
Remove the rinds, carrots and basil.
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11
At this point you can use an immersion blender to puree slightly or leave it as a chunky sauce.
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12
Bring a large pot of salted water to a boil.
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13
Cook the penne 2 minutes less than the package directions.
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14
Meanwhile, rewarm the sauce in a large, straight-sided skillet set over medium heat.
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15
Using a spider, strain the pasta from the water and add it directly into the pan with sauce, reserving 1/2 cup of the pasta water.
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16
Before stirring, sprinkle the pasta with the grated cheese.
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17
Toss the pasta, cheese and sauce together.
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18
Add the butter, the remaining 2 tablespoons olive oil and the reserved pasta water and continue to cook until the sauce is creamy and the pasta is al dente.
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19
Serve topped with more cheese if desired.
