Save to Pinterest The smell of garlic hitting warm olive oil always pulls me straight into the moment. I made this pasta on a Tuesday night when the fridge was nearly empty and I had a can of tomatoes I kept forgetting about. What I thought would be a plain dinner turned into something I now crave on repeat. The basil I tore in at the end made the whole kitchen smell like summer, even though it was pouring rain outside.
I served this to my neighbor who dropped by unexpectedly, and she asked for the recipe before she even finished her bowl. There is something about the way the Parmesan melts into the sauce that makes people lean back in their chairs and go quiet for a second. It is not fancy, but it feels special every single time.
Ingredients
- Bowtie pasta: The shape is not just cute, it actually holds onto the creamy sauce better than smooth noodles, and I learned that the hard way after trying this with spaghetti once.
- Olive oil: Use something decent here because it is the base of your flavor, not just cooking fat.
- Garlic: Mince it fresh and do not let it brown or it will taste bitter and ruin the whole vibe of the sauce.
- Yellow onion: I dice mine small so it practically melts into the sauce and adds sweetness without chunks.
- Crushed tomatoes: The canned kind is your friend here, consistent and rich, and I keep three cans in my pantry at all times now.
- Tomato paste: This deepens the tomato flavor and gives the sauce body, do not skip it even though it seems small.
- Heavy cream: It transforms the sauce from sharp to silky, and just a splash makes everything taste luxurious.
- Sugar: A tiny bit balances the acidity of the tomatoes and I did not believe it mattered until I forgot it once.
- Crushed red pepper flakes: Optional but I always add them for a gentle warmth that sneaks up on you.
- Salt and black pepper: Season the pasta water generously and taste the sauce before serving, it makes all the difference.
- Fresh basil: Tear it by hand right before stirring it in so it stays bright green and aromatic.
- Parmesan cheese: Grate it yourself from a block, the pre-shredded stuff does not melt the same way and tastes like cardboard.
Instructions
- Boil the pasta:
- Bring a big pot of water to a rolling boil and salt it like the sea, then cook the bowtie pasta until it still has a little bite. Save a mugful of that starchy pasta water before you drain, it is magic for loosening the sauce later.
- Sauté the aromatics:
- Heat olive oil in your largest skillet over medium heat and add the chopped onion, letting it soften and turn translucent for a few minutes. Toss in the garlic and stir it around until your kitchen smells incredible, about a minute, but watch it closely so it does not burn.
- Build the tomato base:
- Stir in the tomato paste and let it cook for a minute to lose its raw edge, then pour in the crushed tomatoes along with sugar, red pepper flakes, salt, and black pepper. Let everything simmer gently for five to seven minutes, stirring now and then, until the sauce thickens and the flavors start to marry.
- Make it creamy:
- Turn the heat down low and pour in the heavy cream, stirring it through until the sauce turns a gorgeous peachy coral color. Let it bubble softly for two minutes until it thickens just a bit more.
- Toss it all together:
- Add the drained pasta right into the skillet along with a splash of that reserved pasta water, then toss everything together until every piece is coated. The starch from the water helps the sauce cling like a dream.
- Finish with freshness:
- Stir in the torn basil and grated Parmesan, tossing for another minute or two until the cheese melts into the sauce and everything smells like an Italian grandmother's kitchen. Taste it and adjust the salt if you need to.
- Serve it up:
- Pile the pasta into warm bowls and top with extra Parmesan and a few more basil leaves. Serve it hot while the sauce is still glossy and perfect.
Save to Pinterest I made this for a friend going through a hard week, and she told me later it was the first thing that made her feel like herself again. Food has this way of saying things we cannot always put into words. Sometimes a bowl of creamy pasta is exactly the hug someone needs.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to three days, though the pasta will soak up some of the sauce as it sits. When you reheat it, add a splash of milk or cream in a skillet over low heat and stir gently until it loosens up again. I have microwaved it in a pinch, but the stovetop brings the texture back to life so much better.
Ways to Make It Your Own
I have thrown in handfuls of spinach, sautéed mushrooms, and even leftover roasted chicken when I wanted it heartier. Sometimes I use half and half instead of heavy cream when I want something a little lighter but still creamy. One time I added a handful of sun dried tomatoes and it tasted like a completely different dish in the best way.
What to Serve Alongside
This pairs beautifully with a simple green salad dressed in lemon and olive oil, something crisp to cut through the richness. Garlic bread is always a win, and I like to toast it with a little butter and Parmesan on top. A glass of something light and chilled does not hurt either.
- Keep a wedge of good Parmesan in the fridge and grate it fresh every time, it is worth the extra thirty seconds.
- Taste your sauce before adding the pasta, this is your chance to adjust salt, pepper, or even a pinch more sugar.
- If you want it spicier, bump up the red pepper flakes or add a shake of hot sauce at the end.
Save to Pinterest This is the kind of recipe that becomes part of your weekly rotation without you even realizing it. I hope it fills your kitchen with good smells and your table with happy faces.
Recipe Q&A
- → Can I use fresh tomatoes instead of canned?
Yes, use about 500g (1 lb) of fresh ripe tomatoes, diced and simmered until softened. Fresh tomatoes may require slightly longer cooking to concentrate their flavors, around 10-12 minutes instead of 5-7.
- → What can I substitute for heavy cream?
Half-and-half, whole milk, or Greek yogurt work well for lighter versions. Coconut cream creates a vegan alternative. Use the same quantity and adjust seasoning as needed since flavor intensity may vary.
- → How do I prevent the sauce from breaking?
Keep heat on medium-low when adding cream, stirring gently to incorporate. Never allow the sauce to boil vigorously after adding dairy. If it does separate, whisk in a tablespoon of pasta water or flour mixed with water to help emulsify.
- → Can I make this ahead and reheat?
Yes, prepare the sauce up to 2 days ahead and store in the refrigerator. Cook pasta fresh when serving. Reheat sauce gently over low heat, adding a splash of pasta water or cream to restore silkiness.
- → What pasta shapes work as well as bowtie?
Penne, rigatoni, fettuccine, or tagliatelle all pair beautifully with this creamy sauce. Choose shapes with ridges or curves that catch and hold the sauce well for maximum flavor in every bite.
- → How do I store leftovers?
Transfer cooled pasta to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally and adding pasta water to loosen the sauce as needed.