1Preheat the oven to 375°F. Grease a 2-quart baking dish.
2Cook the pasta in a large pot of salted water according to package directions.
3Meanwhile, heat the olive oil in a medium saucepan over medium heat. Add the garlic and onion and cook until softened, 5 to 8 minutes. Add the salt, black pepper, dried herbs, sugar, and tomatoes. Reduce heat to low, cover, and simmer at least 20 minutes. Stir in the cream and butter.
4Add the drained pasta and toss to coat evenly. Transfer the mixture to the prepared baking dish. Sprinkle with cheese.
5Bake until the past mixture is hot and the cheese is melted, about 30 minutes.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.