Pin it I stumbled on this recipe during a hectic weeknight when I had half a pantry and zero patience for dirty dishes. The idea of tossing everything into one pot sounded too good to be true, but the moment that garlic hit the oil, I knew I was onto something. By the time the basil went in, my kitchen smelled like a tiny Italian trattoria. It's become my go-to ever since—quick, forgiving, and impossibly creamy without any fuss.
The first time I made this for friends, I was running late and hadn't even chopped the onion when they knocked. I threw everything together while we talked, and by the time we sat down, the pot was bubbling and fragrant. They asked for the recipe before they even tasted it. That's the kind of dish this is—it announces itself.
Ingredients
- Penne or fusilli pasta: The ridges and curves grab onto that creamy sauce beautifully, so every forkful is coated.
- Olive oil: A good glug starts everything off right and adds a gentle fruity base to the sauce.
- Yellow onion: Finely chopped so it melts into the background, sweetening the tomatoes without any crunch.
- Garlic: Minced fresh is non-negotiable here, it blooms in the oil and fills the kitchen with warmth.
- Red pepper flakes: Just a pinch brings a low hum of heat that balances the cream, skip it if you want it mild.
- Crushed tomatoes: The heart of the sauce, look for good quality canned ones with no added junk.
- Tomato paste: Concentrate that deepens the tomato flavor and thickens everything up.
- Sugar: A teaspoon cuts the acidity and rounds out the whole pot.
- Salt and black pepper: Season as you go, taste before serving, and adjust without fear.
- Heavy cream: This is what makes it luscious, stir it in at the end and watch the magic happen.
- Parmesan cheese: Freshly grated melts right in and adds that salty, nutty finish.
- Fresh basil: Chopped and folded in off the heat so it stays bright green and aromatic.
- Water or vegetable broth: The pasta cooks right in this, so use broth if you want extra depth.
Instructions
- Start with the aromatics:
- Heat your olive oil in a big deep skillet or Dutch oven over medium heat, then add the onion and let it soften for a few minutes until it smells sweet and looks translucent. Toss in the garlic and red pepper flakes, stirring for just a minute until your kitchen smells incredible.
- Build the tomato base:
- Stir in the crushed tomatoes, tomato paste, sugar, salt, and pepper, mixing everything together until it's smooth and bubbling gently. This is your sauce foundation, so give it a taste and adjust the salt or sugar if needed.
- Add the pasta and liquid:
- Pour in the uncooked pasta and your water or broth, making sure every piece is submerged. Bring it all to a boil, then lower the heat, cover, and let it simmer for twelve to fourteen minutes, stirring now and then so nothing sticks.
- Finish with cream and cheese:
- Once the pasta is tender and most of the liquid is absorbed, stir in the heavy cream and Parmesan, letting it cook uncovered for a couple more minutes until it thickens into a silky sauce. Remove from the heat, fold in the fresh basil, and check your seasoning one last time.
Pin it I remember serving this to my sister after a long day, and she ate two bowls without saying a word. When she finally looked up, she just said, this is exactly what I needed. That's when I realized food doesn't have to be fancy to feel like a hug.
Make It Your Own
This recipe is a canvas, so throw in whatever you have lying around. Sautéed mushrooms add earthiness, a handful of spinach wilts right in, and roasted red peppers bring a smoky sweetness. I've even stirred in leftover grilled chicken when I needed more protein, and it worked perfectly.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. When you reheat it, add a splash of cream or broth because the pasta keeps soaking up sauce even when it's cold. A quick stir on the stove over low heat brings it right back to life.
Serving Suggestions
This pasta stands strong on its own, but I love pairing it with a simple arugula salad dressed in lemon and olive oil. A crusty baguette for dipping into the sauce never hurts either. If you're feeling fancy, pour a chilled Pinot Grigio and pretend you're somewhere with cobblestones.
- Serve it straight from the pot for a cozy, family-style meal.
- Top with extra Parmesan, cracked pepper, and torn basil for a little drama.
- Pair with garlic bread if you want to go full comfort mode.
Pin it This dish has saved more weeknights than I can count, and it never gets old. I hope it becomes one of those recipes you make without thinking, the kind that feels like home no matter where you are.
Recipe Questions & Answers
- → What type of pasta works best for this dish?
Penne or fusilli pasta are ideal as they hold the sauce well and cook evenly in one pot.
- → Can I adjust the spice level?
Yes, the red pepper flakes are optional and can be added according to your preferred heat intensity.
- → Is it possible to make this dish vegan?
Replace heavy cream and Parmesan cheese with plant-based alternatives to keep it creamy and dairy-free.
- → How should I store leftovers?
Keep leftovers refrigerated in an airtight container and consume within 2-3 days for best taste.
- → Can I add vegetables to enhance the dish?
Yes, sautéed mushrooms, spinach, or roasted vegetables make excellent additions for extra flavor and nutrition.