Ingredients
8 ounces penne, rigatoni, or spaghetti
1 tablespoon olive oil
3 garlic cloves, finely minced
1 can crushed tomatoes, 14 to 15 ounces
1/3 cup heavy cream
1/2 teaspoon salt, plus more for the pasta water
1/4 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes, optional
1/2 cup loosely packed fresh basil leaves, chopped
1/4 cup freshly grated Parmesan cheese
1/2 cup reserved pasta cooking water, as needed
Optional for Serving:
Additional grated Parmesan cheese
Fresh basil leaves
Crushed red pepper flakes
Instructions
1. Fill a large pot with water and bring it to a rolling boil.
2. Add a generous pinch of salt, followed by the pasta.
3. Cook the pasta according to the package directions until al dente.
4. Before draining, reserve 1/2 cup of the pasta cooking water.
5. Drain the pasta without rinsing it and set it aside.
6. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
7. Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant. Do not let it brown.
8. Pour the crushed tomatoes into the skillet.
9. Stir in the salt, black pepper, and optional crushed red pepper flakes.
10. Bring the sauce to a gentle simmer.
11. Reduce the heat to medium-low and simmer for 5 to 7 minutes, stirring occasionally, until slightly thickened.
12. Reduce the heat to low.
13. Slowly pour in the heavy cream while stirring continuously.
14. Cook gently for 1 to 2 minutes without allowing the sauce to boil vigorously.
15. Add the grated Parmesan a little at a time, stirring until melted and smooth.
16. Add the drained pasta to the skillet.
17. Toss until every piece is evenly coated in the creamy tomato sauce.
18. Add the reserved pasta water 1 tablespoon at a time if the sauce is too thick.
19. Remove the skillet from the heat.
20. Stir in the chopped fresh basil.
21. Taste and adjust the salt, pepper, or red pepper flakes as needed.
22. Divide the pasta among four bowls and serve immediately with additional Parmesan and basil.
Notes
Keep the heat low after adding the heavy cream and Parmesan. High heat may cause the sauce to separate or become oily.
Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
Do not rinse the cooked pasta. The starch on its surface helps the sauce cling properly.
Reserve some pasta cooking water before draining. Add it gradually to loosen the sauce without making it watery.
Penne and rigatoni hold the sauce particularly well, but spaghetti, fettuccine, or rotini may also be used.
For a mild pasta, omit the crushed red pepper flakes.
For a lighter sauce, substitute half-and-half for the heavy cream. The finished sauce will be slightly thinner.
Add cooked chicken, shrimp, chickpeas, baby spinach, mushrooms, peas, or roasted bell peppers for a heartier meal.
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently with a splash of cream, milk, or water to restore the sauce’s creamy consistency.