Ingredients
Units
Scale
- 1 lb (454 grams) pasta of choice
- 2 tablespoons extra virgin olive oil
- 2 cloves fresh garlic, minced
- 1/2 yellow onion, diced
- 1 can (28 oz) tomato puree
- 1/2 tablespoon tomato paste
- 3/4 cup heavy whipping cream
- 1/2 cup parmigiano (more for serving)
- 1/2 cup fresh basil torn by hands (more for garnish)
- Optional (red pepper flakes for serving)
- Salt (for pasta water)
Instructions
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Heat olive oil in a large skillet pan over medium heat. Add onions and cook for 5 minutes or until onions are soft and translucent, stirring occasionally. Add garlic and cook for an additional minute.
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Pour in tomato puree and tomato paste. Stir well to combine. Add salt and bring to a soft boil, then lower heat to medium-low and simmer for 15 minutes.
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Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente texture.
- Add cream, parmigiano cheese, and fresh basil to the creamy tomato sauce. Stir to combine. Let bubble for a few minutes on low heat. Turn off the heat. Take the pan off the stovetop.
- Reserve 1/4 cup of pasta water and drain the pasta. Add the cooked pasta to the skillet with the reserved pasta water. Stir until well combined.
- Serve with extra parmigiano cheese, red pepper flakes (if deserved), and a few fresh basil leaves. Mangia! (Eat!)
Notes
Storage:
- The sauce can be made a few days ahead and kept in an airtight container in the fridge. When ready to serve, heat on stove and add freshly cooked pasta.
- Leftovers can be warmed, covered, in the microwave. Add 1-2 tablespoons of milk or hot pasta water to loosen up the pasta if needed.
- Prep Time: 5 min
- Cook Time: 15 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian