Ingredients
Scale
The beauty of this dish lies in its simplicity and the quality of its ingredients. Here’s what you’ll need to create this delightful pasta:
- 12 ounces of your favorite pasta (penne or fusilli work wonderfully)
- 2 tablespoons of olive oil
- 3 cloves of garlic, minced
- 1 can (14 ounces) of crushed tomatoes
- 1/2 cup of heavy cream
- 1/4 cup of grated Parmesan cheese
- 1 teaspoon of dried basil
- 1/2 teaspoon of red pepper flakes (optional for a bit of heat)
- Salt and pepper to taste
- Fresh basil leaves for garnish
If you’re feeling adventurous, swap the heavy cream with a plant-based alternative for a vegan twist, or add a handful of fresh spinach for an extra pop of color and nutrition.
Instructions
- Start by bringing a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain and set aside.
- In a large skillet over medium heat, warm the olive oil. Toss in the minced garlic and sauté until fragrant, about 1 minute. This step always reminds me of my mother, Elena, who taught me how to judge garlic’s readiness by its sweet aroma.
- Add the crushed tomatoes to the skillet, stirring in the dried basil, and red pepper flakes if using. Allow the sauce to simmer gently for 10 minutes, stirring occasionally.
- Lower the heat and stir in the heavy cream, letting it meld with the tomato sauce. Add the Parmesan cheese, stirring until the sauce is creamy and smooth.
- Season with salt and pepper to taste. I often find myself tasting and adjusting, just as Nonna Rosa taught me, ensuring every bite is perfectly balanced.
- Add the cooked pasta to the sauce, tossing to coat each piece thoroughly. Let it cook for another 2 minutes, allowing the pasta to absorb the flavors.
- Serve with fresh basil leaves as a garnish. This final touch is a nod to my grandmother’s garden, where the basil grew wild and fragrant.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
