Ingredients
Scale
- 12 ounces of your favorite dried pasta (spaghetti, penne, or fusilli work beautifully)
- 3 tablespoons olive oil, extra virgin preferred
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 ounces) crushed tomatoes, preferably San Marzano for sweetness
- 1/2 cup chicken or vegetable broth (optional, for thinning the sauce)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh basil leaves, roughly torn (or 1 tablespoon dried basil)
- 1/4 cup grated Parmesan cheese, plus extra for serving
- Optional: 1/2 cup heavy cream or half-and-half for a creamy twist
Substitutions: If you’re dairy-free, skip the Parmesan or use a plant-based cheese alternative. For a gluten-free version, any gluten-free pasta will work just as well. If canned tomatoes aren’t available, finely chopped fresh tomatoes can be used but may require a longer simmer.
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually 8–10 minutes. Reserve about 1 cup of pasta water before draining.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté gently for about 5 minutes until soft and translucent. This slow cooking brings out that natural sweetness Mama Lou always insisted was key.
- Add the minced garlic and cook for another 1–2 minutes until fragrant but not browned. Stir frequently to prevent burning—burned garlic can turn the whole dish bitter.
- Pour in the crushed tomatoes and stir to combine. Add the dried oregano, red pepper flakes, salt, and freshly ground black pepper. Lower the heat and let the sauce simmer gently for 8–10 minutes, stirring occasionally.
- If the sauce feels too thick, add the chicken or vegetable broth a little at a time until you reach a nice consistency. I remember Mama Lou always said, “Sauce should hug the pasta, not drown it.” This is your chance to achieve that perfect balance.
- Once the sauce is bubbling gently, stir in the fresh basil. If you’d like a creamy version, now’s the time to add the heavy cream or half-and-half. Let it warm through for 2 minutes, just until it’s silky and smooth.
- Toss the drained pasta into the skillet with the sauce, adding reserved pasta water a splash at a time if needed to help coat every strand evenly. This step is where the magic happens—Mama Lou always said cooking pasta and sauce together was like a dance.
- Finish the dish by sprinkling grated Parmesan cheese over the top and giving everything one last gentle toss. Taste and adjust salt or pepper as needed.
- Serve immediately, garnished with extra basil and Parmesan if you like, and prepare to be transported back to those warm kitchens filled with laughter and love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
