Save to Pinterest I made this on a Wednesday night when the fridge was nearly empty and I was too tired to think. The pasta bubbled away in one pot while I leaned against the counter, and the smell of garlic and tomato slowly filled the kitchen. By the time I stirred in the cream, I realized I had stumbled onto something I would make again and again. It tasted like comfort without any of the fuss.
The first time I served this to friends, I apologized in advance because it seemed too simple. They went quiet after the first bite, then someone asked for seconds before theyd even finished. One of them still texts me asking for the recipe, even though Ive sent it twice. That night taught me that the best meals dont need to be complicated.
Ingredients
- Penne or fusilli pasta: Short shapes with ridges grab onto the creamy sauce better than smooth noodles, and they cook evenly when submerged in liquid.
- Olive oil: A fruity olive oil adds depth to the base, but any good quality oil you have on hand will work just fine.
- Yellow onion: Chopping it finely helps it melt into the sauce so you get sweetness without chunks.
- Garlic: Fresh garlic makes all the difference here, minced small so it blooms in the oil without burning.
- Red pepper flakes: Just a pinch adds warmth in the background, but you can skip it if you want things mild.
- Crushed tomatoes: I always use canned because theyre consistently sweet and save you from peeling and chopping fresh ones.
- Tomato paste: This little spoonful brings concentrated umami and helps thicken the sauce as it simmers.
- Sugar: A teaspoon balances the acidity of the tomatoes and rounds out the flavor without making it taste sweet.
- Salt and black pepper: Season generously at the start so the pasta absorbs flavor as it cooks.
- Heavy cream: Stirred in at the end, it turns the sauce silky and rich without weighing it down.
- Parmesan cheese: Freshly grated melts smoothly into the sauce, while pre-grated stuff can turn grainy.
- Fresh basil: Torn or chopped just before serving, it adds a burst of green brightness that dried basil cant match.
- Water or vegetable broth: This is what the pasta cooks in, so using broth adds another layer of flavor if you have it.
Instructions
- Soften the onion:
- Heat the olive oil over medium heat until it shimmers, then add the onion and let it cook until it turns translucent and smells sweet. This takes about three or four minutes, and you want to stir it now and then so nothing sticks.
- Bloom the garlic:
- Toss in the minced garlic and red pepper flakes, stirring constantly for about a minute until the kitchen smells incredible. Be careful not to let the garlic brown or it will taste bitter.
- Build the sauce:
- Pour in the crushed tomatoes, tomato paste, sugar, salt, and black pepper, stirring everything together until the paste dissolves. The sauce should look thick and deep red.
- Add the pasta and liquid:
- Tip in the dry pasta and pour over the water or broth, making sure every piece is covered. Bring it to a rolling boil, then drop the heat to medium-low.
- Simmer until tender:
- Cover the pot and let it bubble gently for twelve to fourteen minutes, stirring every few minutes to keep the pasta from clumping. Most of the liquid will disappear as the pasta soaks it up and turns soft.
- Stir in the cream:
- Remove the lid and pour in the heavy cream and grated Parmesan, stirring until the sauce turns creamy and coats the back of your spoon. Let it cook uncovered for two or three minutes to thicken.
- Fold in the basil:
- Take the pot off the heat and stir in the chopped basil, letting it wilt into the sauce. Taste and add more salt or pepper if it needs it.
- Serve:
- Spoon the pasta into bowls while its still steaming, and top with extra basil leaves and a shower of Parmesan. Serve it right away.
Save to Pinterest I remember sitting at the table with a bowl of this pasta on a rainy evening, watching the steam rise while the windows fogged up. It wasnt a special occasion, just a quiet night at home, but it felt like one. Sometimes the simplest meals are the ones that stay with you longest.
Making It Your Own
I once stirred in a handful of baby spinach right before serving, and it wilted into the sauce without changing the flavor much. Another time I sautéed sliced mushrooms with the onion, which added an earthy richness that made it feel more substantial. You can also toss in roasted red peppers or sun-dried tomatoes if you want a little more complexity. The base is forgiving, so play around with whatever vegetables you have on hand.
Storing and Reheating
Leftovers keep well in the fridge for up to three days, though the pasta will soak up more sauce as it sits. When you reheat it, add a few tablespoons of water or cream to loosen everything back up, and warm it gently on the stove over low heat. I find it tastes even better the next day after the flavors have had time to settle together. Just dont freeze it, because the cream can separate and turn grainy when thawed.
Pairing Suggestions
This pasta is rich and creamy, so I like to serve it with something crisp and fresh to balance it out. A simple arugula salad with lemon and olive oil cuts through the richness, or you can put out a plate of roasted broccoli or green beans. If youre pouring wine, a chilled Pinot Grigio or a light Chianti works beautifully.
- Serve with garlic bread to soak up every last bit of sauce.
- Top with a handful of toasted pine nuts for extra texture.
- Finish with a drizzle of good olive oil and a crack of black pepper right before eating.
Save to Pinterest This recipe has gotten me through more weeknights than I can count, and it never feels boring. I hope it becomes one of those dishes you turn to when you need something warm, easy, and deeply satisfying.
Recipe FAQs
- → Can I use different pasta shapes?
Yes, penne or fusilli work well as they hold the creamy sauce, but other short pastas like rigatoni or rotini are great alternatives.
- → How do I achieve a creamy texture without cream?
Substitute heavy cream with coconut milk or cashew cream for a similar rich, smooth sauce consistency.
- → Is it possible to prepare this dish vegan-friendly?
Yes, replace dairy cream and Parmesan with plant-based alternatives to maintain creaminess and flavor.
- → What is the best way to keep basil fresh in the dish?
Add chopped basil off the heat to preserve its bright flavor and aroma, finishing the dish just before serving.
- → Can I add vegetables to this pasta?
Sautéed mushrooms, spinach, or roasted vegetables can be stirred in during cooking to boost nutrition and texture.