Pasta Alla Umami

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1 pound cavatappi, gemelli or fusilli

Kosher salt and ground black pepper

4 tablespoons salted butter, cut into 3 or 4 pieces

¼ cup tomato paste

1 tablespoon Flavor Jolt

¼ cup chopped fresh basil

½ ounce Parmesan cheese, finely grated (¼ cup), plus more, to serve

In a large pot, boil 4 quarts water. Add the pasta and 1 tablespoon salt; cook, stirring occasionally, until al dente. Reserve ½ cup of the cooking water, then drain the pasta and return it to the pot.
In a 10-inch skillet, combine the butter and tomato paste. Cook over medium, stirring, until the butter has melted and the tomato paste is slightly darker, 1 to 2 minutes; the mixture will not fully emulsify. Stir in the Flavor Jolt!, then add the reserved pasta water and whisk until well combined.
Add the sauce to the pasta and set over medium. Cook, stirring, until evenly coated and heated through, 1 to 2 minutes. Off heat, stir in the basil and cheese, then taste and season with salt and pepper. Serve sprinkled with additional cheese.