Soften the onion

• Heat the oil in a pan over medium heat.
• Add the chopped onion and cook until translucent.

Cook the garlic

• Add the garlic and a pinch of salt.
• Cook until the garlic is soft.

Add the tomato paste

• Stir in the tomato paste with a splash of water.
• Cook on medium heat until thick.

Build the cream sauce

• Pour in the double cream and season with salt.
• Mix well and bring to a high heat until bubbling.
• Lower the heat to the minimum and let it simmer.

Season the sauce

• Add the black pepper, Italian seasoning, basil and chilli flakes.
• Stir to combine.

Melt in the cheese

• Add the Babybel and the grated mozzarella and cheddar blend.
• Switch off the heat and let the cheese melt.

Boil the pasta

• Cook the tagliatelle nests in boiling water on the highest heat, a couple of minutes over the packet time.
• Halfway through, add a little of the pasta water to the sauce to loosen it.

Combine pasta and sauce

• Add the drained pasta to the sauce and mix.
• Let the pasta soak up the sauce, then taste and season to your liking.

Finish with cheese

• Sprinkle over more grated cheese and let it melt.
• Serve immediately.