Ingredients
Scale
- 12 ounces dried penne or rigatoni pasta (substitute with gluten-free pasta if preferred)
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional, for a little kick)
- Salt and freshly ground black pepper, to taste
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1 cup cooked chicken breast, shredded or diced (optional for added protein; can substitute with cooked mushrooms or chickpeas for a vegetarian option)
- Fresh basil leaves for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 9-11 minutes. Drain and toss with a little olive oil to prevent sticking. Set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5 minutes until translucent and soft—this step always reminds me of Mama Lou’s patience, stirring gently and never rushing.
- Add the minced garlic and cook for another 1-2 minutes until fragrant, careful not to burn it. The aroma here always brings back memories of Ouma sneaking tastes and giggling as we cooked together.
- Pour in the crushed tomatoes, then stir in the oregano, basil, red pepper flakes (if using), and salt and pepper to taste. Bring the sauce to a gentle simmer and let it cook uncovered for about 15-20 minutes, stirring occasionally. The sauce should thicken slightly and deepen in flavor—just like Mama Lou’s teachings, slow and steady wins the flavor race.
- If you’re adding protein, stir in the cooked chicken or your preferred substitute now, allowing it to warm through for 3-5 minutes. This is where I think of those busy weekday evenings when Ouma and I would race to get dinner ready but still wanted something filling and nourishing.
- Remove the sauce from heat and stir in the Parmesan cheese until melted and well incorporated. This creamy, cheesy finish always felt like the final touch that made our meals feel like a celebration, even on ordinary days.
- Combine the cooked pasta with the sauce, gently folding so each piece is coated. Taste and adjust seasoning if needed.
- Divide into meal prep containers. Garnish with fresh basil leaves if you like. Let cool before sealing and refrigerating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
