Save to Pinterest One Tuesday evening I was too tired to think, let alone wash a pile of dishes. I threw pasta, tomatoes, and garlic into one pot, figuring if it failed I'd order takeout. Twenty minutes later I was scraping the pan clean, wondering why I'd ever bothered with separate pots. That night taught me that sometimes the best recipes are born from pure laziness and a refusal to do extra dishes.
I made this for my neighbor after she had surgery, and she texted me at midnight asking for the recipe. She said it reminded her of something her mom used to make, which I think is the highest compliment food can get. I've made it a dozen times since then, tweaked the garlic up, tried it with rigatoni, and it's never once disappointed. It's become my default answer to what's for dinner when I don't feel like thinking.
Ingredients
- Penne or fusilli pasta: Short shapes with ridges grab the creamy sauce better than smooth noodles. I've used whatever was open in the pantry and it always worked.
- Olive oil: Use something you'd actually drizzle on bread. It's the first flavor that hits the pan and it matters more than you'd think.
- Yellow onion: Chop it small so it melts into the sauce. I learned this after fishing out big chunks the first time and feeling annoyed.
- Garlic: Four cloves sounds like a lot until you taste it. Mince it fine or it'll burn in the oil and turn bitter.
- Red pepper flakes: Optional, but a pinch wakes up the whole dish without making it spicy. Skip it if you're cooking for kids.
- Crushed tomatoes: The canned kind is perfect here. San Marzano if you're feeling fancy, but store brand works just fine.
- Tomato paste: Two tablespoons deepen the color and add a concentrated sweetness that balances the acidity.
- Sugar: Just a teaspoon cuts through any tinny taste from the tomatoes. I forgot it once and the sauce tasted sharp.
- Salt and black pepper: Season at the start so the flavors build as everything cooks together.
- Heavy cream: This is what makes the sauce cling to the pasta like a soft blanket. Don't swap it for milk, it won't thicken the same way.
- Parmesan cheese: Grate it yourself if you can. The pre-shredded stuff has anti-caking powder that makes the sauce grainy.
- Fresh basil: Stir it in at the end so it stays bright green and aromatic. Dried basil won't give you that same grassy, summery hit.
- Water or vegetable broth: The pasta drinks this up as it cooks. Broth adds another layer of flavor, but water works perfectly fine if that's what you have.
Instructions
- Start with the aromatics:
- Heat olive oil in a large deep skillet over medium heat, then add the chopped onion. Let it sizzle and soften for three to four minutes until it smells sweet and looks translucent.
- Wake up the garlic:
- Stir in the minced garlic and red pepper flakes, cooking for just one minute. You'll know it's ready when the smell fills the kitchen and makes you lean over the pan.
- Build the tomato base:
- Pour in the crushed tomatoes, tomato paste, sugar, salt, and black pepper. Stir everything together so the paste dissolves and the sauce turns a deep, glossy red.
- Add the pasta and liquid:
- Dump in the uncooked pasta and pour in the water or broth, making sure every piece is submerged. Bring it all to a boil, then lower the heat to medium-low.
- Simmer until tender:
- Cover the pan and let it bubble gently for twelve to fourteen minutes, stirring every few minutes so nothing sticks. The pasta will soften and the sauce will thicken as the starch releases.
- Stir in the cream and cheese:
- Remove the lid, pour in the heavy cream, and sprinkle in the Parmesan. Stir well and cook uncovered for two to three minutes until the sauce turns silky and coats the back of your spoon.
- Finish with basil:
- Take the pan off the heat and fold in the chopped basil. Taste and add more salt or pepper if it needs it.
- Serve it hot:
- Spoon the pasta into bowls, top with extra basil and a little more Parmesan. Eat it while it's still steaming.
Save to Pinterest The first time I brought this to a potluck, someone asked if I'd trained in Italy. I laughed and told them I learned it on a Wednesday night when I had seven ingredients and no patience. They didn't believe me until I listed everything out loud. That's the magic of this dish, it tastes like effort but requires almost none.
What to Serve Alongside
A simple arugula salad with lemon and olive oil cuts through the richness of the cream. I also love garlic bread for soaking up any sauce left in the bowl, though that might be overkill on garlic depending on your tolerance. A glass of chilled white wine, something crisp like Pinot Grigio or Vermentino, makes it feel like a real occasion even if you're eating in sweatpants.
How to Store and Reheat
Leftovers keep in the fridge for up to three days in an airtight container. The pasta will soak up more sauce as it sits, so it might look drier when you pull it out. Reheat gently on the stove with a splash of water or cream, stirring until it loosens up again. I don't recommend freezing this one, the cream and cheese don't bounce back well after thawing.
Ways to Make It Your Own
I've stirred in handfuls of baby spinach right before serving, and it wilts into the sauce like it was always meant to be there. Sauteed mushrooms add an earthy depth, and sun-dried tomatoes bring a chewy sweetness that plays nicely with the basil. If you want protein, shredded rotisserie chicken or crumbled Italian sausage both work without changing the spirit of the dish.
- Swap the Parmesan for Pecorino Romano if you want a sharper, saltier kick.
- Use whole wheat or chickpea pasta for extra fiber, just watch the cook time since it can go mushy faster.
- Try adding a squeeze of lemon juice at the end for brightness, especially if your tomatoes taste flat.
Save to Pinterest This is the kind of recipe I come back to when I need something reliable, something that feels like a hug in a bowl. I hope it becomes that for you too.