Ingredients
Scale
- 12 ounces of your favorite pasta (I prefer linguine for this dish)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 can (14 ounces) crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish
As Mama Lou always said, “A recipe is a canvas. Let your heart guide the brush.” Feel free to substitute the heavy cream for coconut milk if you’re seeking a dairy-free option, or toss in some fresh spinach for an added burst of color and nutrition.
Instructions
- Start by cooking the pasta in a large pot of boiling salted water until al dente. Save 1 cup of pasta water and drain the rest.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and red pepper flakes, stirring for another minute until fragrant. The aroma should remind you of the cozy evenings in Mama Lou’s kitchen.
- Stir in the crushed tomatoes, bringing the sauce to a gentle simmer. Let it cook for about 10 minutes, allowing the flavors to meld together beautifully.
- Lower the heat and mix in the heavy cream, followed by the Parmesan cheese. Stir until the cheese has melted and the sauce is smooth. Adjust seasoning with salt and pepper to taste.
- Add the cooked pasta to the skillet, tossing it gently with the sauce. If the sauce is too thick, use the reserved pasta water to reach your desired consistency.
- Serve immediately, garnished with fresh basil leaves. Enjoy this dish with a heart full of gratitude and a table surrounded by loved ones.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
