Ingredients
Scale
- 12 ounces dry penne or your favorite pasta
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- 1 can (14 ounces) crushed tomatoes
- 1/2 cup heavy cream or half-and-half (for a lighter option)
- 1/4 cup freshly grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, roughly torn, for garnish
- Optional substitutions: Use gluten-free pasta to accommodate dietary needs; swap heavy cream for coconut cream for a dairy-free twist.
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, reserving about 1 cup of pasta water, and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes, if using, and sauté until the garlic is fragrant and golden, about 1-2 minutes. Be careful not to burn it — Mama Lou always reminded me that garlic can go from magic to bitter in seconds.
- Pour in the crushed tomatoes and stir, letting the sauce simmer gently for 8-10 minutes. This step thickens the sauce and deepens the flavors, just like Mama Lou’s slow-simmered sauces that filled the house with warmth.
- Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Mix until the cheese melts and the sauce turns creamy and luscious. Season with salt and pepper to taste.
- Add the drained pasta to the skillet, tossing to coat each piece in the sauce. If the sauce feels too thick, add reserved pasta water a little at a time until you reach your desired consistency. This trick is one Ouma and I discovered together when trying to rescue sauces that were too thick — it’s a kitchen lifesaver!
- Remove from heat and garnish with fresh basil leaves and extra Parmesan. Serve immediately and watch the smiles bloom around your table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
