Save I stumbled onto this recipe during a busy week when the sink was already full and I couldn't face another pile of dishes. One pot sounded like a lifeline, and the smell of garlic hitting hot olive oil made me forget how tired I was. The basil I tossed in at the end came from a plant on my windowsill that I'd nearly killed twice. Somehow, that scraggly herb turned the whole dish bright and alive. I've been making it ever since, usually on nights when I need something warm without the fuss.
The first time I made this for friends, I panicked halfway through because the pot looked crowded and dry. I almost added more water, but I trusted the simmer and stirred every few minutes instead. When I lifted the lid near the end, the pasta had absorbed nearly everything and the sauce was clinging like velvet. Everyone went quiet for a few bites, then someone asked if I'd taken a cooking class. I just smiled and said it was a happy accident, though now I know it wasn't luck at all.
Ingredients
- Penne or fusilli pasta: Short shapes with ridges grab the creamy sauce better than smooth noodles, and they hold up to stirring without breaking apart.
- Olive oil: A fruity extra virgin oil adds a subtle richness right from the start, though any good olive oil will do the job.
- Yellow onion: Chopped fine and softened slowly, it melts into the background and sweetens the tomato base without overpowering the garlic.
- Garlic cloves: Four cloves might sound bold, but they mellow as they simmer and become the backbone of the whole dish.
- Red pepper flakes: Just a pinch wakes everything up, though you can leave them out if you prefer a gentler heat.
- Canned crushed tomatoes: The kind packed in their own juice work best because they're already broken down and ready to cling to the pasta.
- Tomato paste: Two tablespoons deepen the color and add a concentrated sweetness that balances the acidity.
- Sugar: A single teaspoon tames any sharpness from the tomatoes without making the sauce taste sweet.
- Salt and black pepper: Season early so the flavors build as everything simmers together.
- Heavy cream: Stirred in near the end, it turns the sauce silky and ties all the flavors into one cohesive bite.
- Parmesan cheese: Freshly grated melts smoothly and adds a nutty, salty finish that pre-shredded cheese just can't match.
- Fresh basil leaves: Torn or chopped and folded in at the last moment, they bring a bright, almost peppery note that makes the whole pot smell like summer.
- Water or vegetable broth: This is what the pasta cooks in, so if you use broth, keep it low-sodium or the sauce will taste too salty by the end.
Instructions
- Start with the aromatics:
- Heat the olive oil over medium heat until it shimmers, then add the chopped onion and let it soften for a few minutes, stirring now and then. You'll know it's ready when the edges turn translucent and the kitchen starts to smell sweet.
- Wake up the garlic:
- Toss in the minced garlic and red pepper flakes, stirring constantly for about a minute. The garlic should smell toasty and fragrant but not brown, or it'll turn bitter.
- Build the tomato base:
- Pour in the crushed tomatoes, tomato paste, sugar, salt, and black pepper, stirring everything together until the paste dissolves. The color will deepen and the sauce will start to bubble gently at the edges.
- Add the pasta and liquid:
- Nestle the dry pasta into the sauce, then pour in the water or broth until the noodles are just covered. Give it a good stir to make sure nothing sticks to the bottom, then bring the whole pot to a boil.
- Simmer until tender:
- Lower the heat to medium-low, cover the pot, and let it simmer for 12 to 14 minutes, stirring every few minutes. The pasta will soften and drink up most of the liquid, leaving a thick, saucy coating behind.
- Stir in the cream and cheese:
- Uncover the pot and pour in the heavy cream and grated Parmesan, stirring until the sauce turns glossy and clings to every piece of pasta. Let it cook uncovered for another 2 to 3 minutes so the flavors meld together.
- Finish with fresh basil:
- Pull the pot off the heat and fold in the chopped basil, letting the leaves wilt slightly from the residual warmth. Taste and add more salt or pepper if it needs it, then serve right away with extra basil and Parmesan on top.
Save One rainy evening, I made this for myself and ate it straight from the pot while standing at the stove, too hungry to bother with a bowl. The steam fogged up my glasses and the basil smell filled the whole kitchen, and for a few minutes everything felt simple and right. That's when I realized this wasn't just an easy dinner, it was the kind of comfort that doesn't need an occasion.
Making It Your Own
I've tossed in handfuls of baby spinach right before adding the cream, and it wilts down into little green ribbons that make the dish feel a bit lighter. Mushrooms sautéed with the onion add an earthy depth, and roasted red peppers stirred in at the end bring a sweet, smoky note. Sometimes I'll crumble in cooked Italian sausage if I want it heartier, or leave it as-is when I'm craving something purely vegetarian. The beauty of this recipe is that it adapts to whatever you have on hand without losing its creamy, garlicky soul.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though the pasta will soak up more sauce as it sits. When I reheat it, I add a splash of milk or broth and warm it gently on the stovetop, stirring until it loosens up again. The microwave works in a pinch, but low heat on the stove brings back that just-cooked creaminess. I've even eaten it cold from the fridge late at night, and honestly, it's still pretty good.
Pairing and Serving
A crisp green salad with a lemon vinaigrette cuts through the richness, and a glass of chilled Pinot Grigio or Vermentino feels just right alongside. I like to tear extra basil over the top and grate a little more Parmesan at the table so everyone can adjust to their taste. Sometimes I'll set out a small dish of red pepper flakes for anyone who wants an extra kick.
- Garlic bread or a warm baguette is perfect for mopping up any sauce left in the bowl.
- Roasted cherry tomatoes on the side add a burst of sweetness and a pop of color.
- If you're feeding kids, try serving it with a side of steamed broccoli they can mix in or leave on the side.
Save This dish has become my go-to for nights when I want something satisfying without the ceremony, and it never lets me down. I hope it finds a spot in your kitchen too, filling your home with the smell of garlic and basil and making dinnertime feel a little bit easier.
Recipe FAQ
- → Can I use a different type of pasta?
Yes, penne or fusilli works best due to their shape and texture, but any short pasta like rigatoni or farfalle can be used.
- → How do I make it vegan?
Substitute heavy cream and Parmesan with plant-based alternatives like coconut cream and vegan cheese.
- → What is the best way to prevent pasta from sticking?
Ensure the pasta is fully submerged in the simmering liquid and stir occasionally during cooking.
- → Can I add other vegetables?
Definitely, sautéed mushrooms, spinach, or roasted vegetables complement the flavors nicely.
- → How to store leftovers?
Cool to room temperature, refrigerate in an airtight container for up to 3 days, and reheat gently with a splash of water or cream.