Description
This isn’t just another pasta recipe. This is your weeknight secret weapon—a dish that looks and tastes like you fussed for hours but comes together with breezy, low-effort joy. Bright tomatoes, silky cream, fragrant garlic… it’s all here, clinging to every noodle like a hug you can eat.
Ingredients
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8 oz pasta – penne, fettuccine, rigatoni, spaghetti… choose your favorite.
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1 tbsp olive oil
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4 cloves garlic, minced
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1 (15 oz) can crushed tomatoes
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½ tsp red pepper flakes (optional but highly recommended)
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1 tsp dried basil
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½ tsp salt
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½ cup heavy cream
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¼ cup grated Parmesan (freshly grated if possible)
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Fresh basil or parsley for garnish
Instructions
1. Cook the Pasta
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Bring salted water to a boil.
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Cook pasta to al dente.
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Before draining, scoop out ½ cup pasta water (trust me—you’ll use it).
2. Sauté the Garlic
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Heat olive oil over medium.
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Add garlic and cook until fragrant (1–2 minutes).
Careful not to brown it—burnt garlic = bitter sauce.
3. Build the Tomato Base
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Add crushed tomatoes, red pepper flakes, dried basil, and salt.
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Simmer 8–10 minutes until slightly thickened and rich.
4. Make It Creamy
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Lower heat.
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Stir in the heavy cream until the sauce turns a rosy pink.
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Simmer 2–3 more minutes. Taste and adjust seasoning.
5. Bring It All Together
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Add Parmesan and stir to melt.
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Toss in cooked pasta.
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Add splashes of reserved pasta water until the sauce is perfectly silky and clinging.
Notes
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Don’t rush the garlic—low and slow builds flavor.
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Always grate Parmesan fresh if possible for smooth melting.
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Taste the sauce before adding the pasta—it’s easier to adjust seasoning early.
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A splash of pasta water can fix anything: too thick? Too dry? Pasta water is your friend.