Ingredients
Scale
- 12 oz pasta of your choice (recommendation: rigatoni or penne)
- 2 cups ripe tomatoes, chopped (or 1 can of whole peeled tomatoes)
- 1 cup heavy cream (substitute with coconut cream for vegan option)
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 cup fresh basil leaves, torn
- Salt and pepper to taste
- Optional: 1/2 cup grated parmesan cheese
- Optional: 1/4 teaspoon crushed red pepper flakes for a hint of spice
For those with dietary restrictions, opting for gluten-free pasta or a dairy-free cream substitute ensures everyone can enjoy this comforting dish.
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente, according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic, sautéing until fragrant but not browned, about 1 minute. Mama Lou always said the key is in the aroma—when it fills the kitchen, you know it’s ready.
- Add the chopped tomatoes (or canned tomatoes) to the skillet. Stir and let them simmer for about 10 minutes until they break down and form a sauce.
- Reduce the heat to low and slowly stir in the heavy cream, making sure it blends smoothly with the tomatoes. If the sauce feels too thick, add a bit of the reserved pasta water to reach the desired consistency.
- Season the sauce with salt, pepper, and optionally, red pepper flakes. Stir in the fresh basil leaves just before serving to preserve their vibrant flavor.
- Toss the cooked pasta in the sauce, ensuring every piece is coated. Sprinkle with grated parmesan cheese if desired.
- Serve immediately, garnished with extra basil if you like. Remember, as Mama Lou would say, “It’s all in the presentation!”
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Nutrition
- Calories: 400
- Fat: 20g
- Carbohydrates: 45g
- Protein: 10g
