Begin by bringing a large pot of salted water to a rolling boil over high heat. Add your choice of penne or farfalle pasta, cooking according to package instructions until al dente, about 8-10 minutes. Drain the pasta, reserving 1/4 cup of starchy cooking water.

In a large skillet, pour in a splash of olive oil and heat it over medium heat. Once the oil shimmers, add the minced garlic and sauté for about 1 minute until golden and fragrant.

Stir in the freshly squeezed orange juice and zesty orange peel into the skillet with the sautéed garlic. Allow the mixture to simmer for about 2 minutes.

Pour the heavy cream into the skillet, stirring continuously to incorporate it with the orange mixture. Let the sauce simmer for an additional 2-3 minutes until it thickens slightly.

Gradually sprinkle in the grated cheddar and Parmesan cheese into the creamy sauce, stirring well until it all melts and integrates.

Taste the sauce and season it with salt and pepper, adjusting to your preference.

Carefully add the cooked pasta to the skillet with the sauce, tossing gently to ensure each piece is well coated. Stir in reserved pasta water if sauce is too thick.

Serve the Cheesy Orange Pasta in warm bowls, garnishing with fresh basil leaves and additional grated orange zest if desired.