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Creamy Red Sauce Pasta

Creamy Red Sauce Pasta Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 1 lb short pasta (penne, rigatoni, or fusilli)
  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 garlic cloves, minced
  • 1 28-oz can crushed tomatoes
  • 1 cup heavy cream
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes (optional)
  • 1/2 cup finely grated Parmesan, plus more for serving
  • Handful of fresh basil leaves

Method
 

  1. Boil the pasta in heavily salted water until just al dente. Reserve 1 cup of pasta water, then drain.
  2. Heat olive oil in a large skillet over medium heat. Cook the onion for about 4 minutes until translucent, then add garlic and red pepper flakes; cook 1 minute more.
  3. Add crushed tomatoes, oregano, salt, and pepper. Simmer over medium-low heat for 10 minutes, stirring occasionally.
  4. Reduce heat to low, pour in the cream in a slow stream while stirring, then stir in the Parmesan until smooth. Taste and adjust seasoning.
  5. Add the drained pasta to the skillet and toss to coat, adding a splash of pasta water if needed. Serve immediately with torn basil and extra Parmesan.

Notes

If the sauce thickens too much after you add the pasta, loosen it with a little reserved pasta water. Work quickly once the cream goes in and keep the heat low so the sauce stays silky rather than separating.