Ingredients
Scale
- 12 ounces penne pasta (whole wheat or gluten-free if preferred)
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 small onion, finely chopped
- 1 can (14 ounces) crushed tomatoes
- 1/2 cup heavy cream or full-fat coconut milk (for a dairy-free option)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper, to taste
- 1/2 cup freshly grated Parmesan cheese (or nutritional yeast for vegan)
- Fresh basil leaves for garnish
- Optional: 1 cup sautéed mushrooms or grilled chicken for added protein
Instructions
- Bring a large pot of salted water to a boil. Add penne pasta and cook according to the package instructions until al dente, usually around 10-12 minutes. Drain and set aside, reserving about 1/2 cup of pasta water.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and chopped onion, sautéing until fragrant and translucent, about 4-5 minutes. This step always reminds me of Mama Lou’s kitchen where the smell of garlic was like a welcoming embrace.
- Pour in the crushed tomatoes, stirring to combine. Add oregano, basil, red pepper flakes if using, and a pinch of salt and pepper. Let the sauce simmer gently for about 10 minutes, allowing the flavors to meld together. I like to stir slowly, imagining the times Ouma and I would sneak tastes, trying to guess what secret ingredient Mama Lou had added.
- Reduce the heat to low and stir in the heavy cream (or coconut milk) to give the sauce a luscious, velvety texture. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up. This little trick was my sister’s idea, and it makes all the difference in achieving that perfect sauce consistency.
- Add the drained penne pasta to the skillet, tossing gently to coat every piece in the sauce. Let it cook together for 2-3 minutes so the pasta absorbs some of the flavor. At this point, if you’re adding sautéed mushrooms or grilled chicken, fold them in now to warm through.
- Remove from heat and sprinkle the grated Parmesan cheese over the top, stirring gently to melt it into the sauce. For me, this is the moment when the dish truly comes alive, reminiscent of family dinners where cheese was always the final touch.
- Garnish with fresh basil leaves before serving. Serve immediately while warm and comforting, just like the memories of those evenings with Mama Lou and Ouma.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
