Ingredients
Scale
- 12 ounces dried pasta (I love using penne or rigatoni for this recipe)
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 small onion, finely chopped
- 1/2 teaspoon red pepper flakes (optional, for a little kick)
- 1 can (14 ounces) crushed tomatoes
- 1/4 cup heavy cream (for a silky finish)
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
- Fresh basil leaves, torn (about 1/4 cup)
- Salt and freshly ground black pepper, to taste
- 1/4 cup toasted pine nuts or walnuts (optional, adds a lovely crunch)
Substitution tips: If you want a lighter version, swap heavy cream for half-and-half or coconut cream. For cheese alternatives, Pecorino Romano makes a nice substitute for Parmesan. You can also use gluten-free pasta if wheat isn’t your friend.
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, usually about 9-11 minutes. Drain, reserving 1 cup of pasta water for later use.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and onion, sautéing gently until soft and fragrant, about 5 minutes. Be careful not to brown the garlic—it should be golden, not bitter.
- Add the red pepper flakes (if using) and crushed tomatoes to the skillet. Stir to combine and bring to a gentle simmer. Let the sauce cook for about 10 minutes, allowing it to thicken and the flavors to meld beautifully.
- Lower the heat and stir in the heavy cream, followed by half of the Parmesan cheese. Mix well and season with salt and pepper to taste. If the sauce feels too thick, add a splash of reserved pasta water until you reach your desired consistency.
- Add the drained pasta to the skillet, tossing gently to coat every piece with the luscious sauce. Heat together for 1-2 minutes to marry the flavors perfectly.
- Remove from heat and stir in the torn basil leaves for a fresh burst of color and aroma.
- Serve immediately, garnished with the remaining Parmesan cheese and toasted pine nuts or walnuts, if using. Mama Lou always said the nuts add a delightful crunch that makes the dish feel extra special.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
