Description
Comforting and flavorful pasta dish with a rich tomato sauce, heavy cream, Parmesan cheese, and fresh basil.
Ingredients
Scale
- 1 pound pasta (penne, rigatoni, or your favorite shape)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 medium yellow onion, finely chopped
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh basil, plus more for garnish
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1 cup vegetable broth (or chicken broth)
- 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped (Optional)
- 1/2 cup cooked Italian sausage or ground beef (Optional)
Instructions
- Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the minced garlic and chopped onion. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Be careful not to burn the garlic. If using red pepper flakes, add them now.
- Pour in the crushed tomatoes and tomato sauce. Stir in the dried oregano, salt, and pepper. If using sun-dried tomatoes, add them now. Bring the sauce to a simmer, then reduce the heat to low and cover. Let it simmer for at least 15 minutes, or up to 30 minutes, stirring occasionally.
- If you’re adding cooked Italian sausage or ground beef, stir it into the sauce during the last 10 minutes of simmering.
- Stir in the vegetable broth. Simmer for another 5 minutes.
- While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package directions until al dente.
- Before draining the pasta, reserve about 1 cup of the pasta water.
- Drain the pasta in a colander. Don’t rinse it!
- Add the drained pasta to the skillet with the tomato sauce. Toss to coat the pasta evenly with the sauce. If the sauce seems too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Reduce the heat to low. Stir in the heavy cream and Parmesan cheese. Toss gently until the cheese is melted and the sauce is creamy and smooth. Be careful not to boil the sauce after adding the cream, as it can curdle.
- Stir in the chopped fresh basil.
- Taste the pasta and adjust the seasoning as needed. Add more salt, pepper, or red pepper flakes to your liking.
- Serve the creamy tomato pasta immediately. Garnish with extra Parmesan cheese and fresh basil. A drizzle of olive oil is also a nice touch.
Notes
- Spice it up: For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper to the sauce.
- Add vegetables: Feel free to add other vegetables to the sauce, such as bell peppers, zucchini, or mushrooms. Sauté them along with the onion and garlic.
- Make it vegetarian: To make this dish vegetarian, omit the Italian sausage or ground beef. You can also add some roasted vegetables for extra flavor and nutrients.
- Use different cheese: Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
- Add a splash of vodka: For a classic “vodka sauce” flavor, add 1/4 cup of vodka to the sauce after simmering the tomatoes. Let it simmer for a few minutes to cook off the alcohol.
- Make it vegan: To make this dish vegan, use a plant-based cream alternative (such as cashew cream or oat cream) and omit the Parmesan cheese. You can also use nutritional yeast for a cheesy flavor.
- Slow Cooker Option: You can easily adapt this recipe for the slow cooker. Simply combine all the sauce ingredients (except the cream, cheese, and basil) in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream, cheese, and basil just before serving. Cook the pasta separately and add it to the sauce when ready to serve.
- Freezing Instructions: This pasta dish can be frozen for up to 2 months. Let it cool completely before transferring it to an airtight container. When ready to eat, thaw it in the refrigerator overnight and reheat it on the stovetop or in the microwave. You may need to add a little water or broth to thin out the sauce. It’s best to freeze the sauce separately from the pasta to prevent the pasta from becoming mushy.
- Garlic Bread Pairing: Serve this creamy tomato pasta with a side of garlic bread for a complete and satisfying meal.
- Wine Pairing: A light-bodied red wine, such as Pinot Noir or Chianti, pairs well with this pasta dish. A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, is also a good choice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes