Description
This creamy tomato garlic pasta features tender fettuccine or penne tossed in a luscious sauce made from crushed tomatoes, garlic, and heavy cream, flavored with fresh basil and Parmesan cheese. It’s a comforting Italian-inspired vegetarian main course perfect for a quick weeknight dinner.
Ingredients
Scale
Pasta
- 12 oz pasta (fettuccine or penne)
Sauce
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 (15 oz) can crushed tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil (plus more for garnish)
Instructions
- Cook Pasta: Cook the pasta according to package instructions until al dente. Drain and set aside.
- Sauté Garlic: In a large skillet over medium heat, heat olive oil. Add minced garlic and red pepper flakes (if using), and sauté for about 1 minute until fragrant.
- Prepare Sauce: Stir in the crushed tomatoes, salt, black pepper, dried oregano, and sugar. Simmer the sauce for 8–10 minutes, stirring occasionally to develop flavor and slightly thicken the sauce.
- Add Cream and Cheese: Reduce heat to low and stir in the heavy cream and grated Parmesan cheese. Continue to simmer for 2–3 minutes until the sauce becomes creamy and slightly thickened.
- Toss Pasta and Finish: Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Stir in chopped fresh basil and serve warm, garnished with additional Parmesan and basil if desired.
Notes
- For a vegan version, substitute the heavy cream with full-fat coconut milk and use a plant-based Parmesan alternative.
- Add sautéed spinach or grilled chicken for extra protein and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
