Ingredients
- Pasta: 1 pound (450g) of your favorite short or long pasta (e.g., penne, rigatoni, fusilli, spaghetti, linguine). Choose a shape that holds sauce well.
- Canned Crushed Tomatoes: 1 large can (28 ounces / 794g). Good quality crushed tomatoes are key for a vibrant sauce.
- Heavy Cream: 1/2 cup (120ml). This is what gives the sauce its luxurious, creamy texture.
- Garlic: 3-4 cloves, minced. Adjust to your garlic preference; more for a bolder flavor.
- Olive Oil: 2 tablespoons. Extra virgin olive oil is preferred for its flavor.
- Tomato Paste: 1 tablespoon. This adds depth and intensity to the tomato flavor.
- Dried Oregano: 1 teaspoon. A classic Italian herb that complements tomatoes beautifully.
- Red Pepper Flakes: 1/4 – 1/2 teaspoon (optional). For a gentle kick of heat.
- Salt: To taste (approximately 1 teaspoon for the sauce, plus more for pasta water).
- Freshly Ground Black Pepper: To taste.
- Fresh Basil: A small handful, chopped or torn, for garnish (optional but highly recommended).
- Grated Parmesan Cheese: For serving (optional but highly recommended). Pecorino Romano also works wonderfully.
- Reserved Pasta Water: About 1/2 cup. The starchy pasta water is liquid gold for helping the sauce emulsify and cling to the pasta.
Instructions
- Boil the Pasta (Time: ~1-2 minutes prep, ~8-10 minutes cook):
- Fill a large pot with water, add a generous pinch of salt (about 1 tablespoon for 4-6 quarts of water), and bring it to a rolling boil over high heat.
- Add your chosen pasta to the boiling water. Stir immediately to prevent sticking.
- Cook according to package directions until al dente – tender but still with a slight bite. This usually takes about 8-10 minutes, depending on the pasta shape.
- Crucial Step: Before draining the pasta, reserve about 1 cup of the starchy pasta water. This water is key to achieving the perfect sauce consistency.
- Drain the pasta in a colander. Do not rinse it.
- Sauté Aromatics (Time: ~2 minutes, concurrent with pasta cooking):
- While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat.
- Once the oil is shimmering, add the minced garlic and red pepper flakes (if using). Sauté for about 1-2 minutes until the garlic is fragrant and lightly golden. Be careful not to burn the garlic, as it can become bitter.
- Build the Tomato Base (Time: ~3-4 minutes, concurrent with pasta cooking):
- Stir the tomato paste into the skillet with the garlic. Cook for 1 minute, stirring constantly. This step “toasts” the tomato paste, deepening its flavor and removing any raw metallic taste.
- Pour in the crushed tomatoes and add the dried oregano, salt, and freshly ground black pepper. Stir well to combine.
- Bring the sauce to a gentle simmer. Allow it to bubble lightly for 2-3 minutes, stirring occasionally, to let the flavors meld.
- Introduce the Creaminess (Time: ~1-2 minutes):
- Reduce the heat under the sauce to low.
- Slowly pour in the heavy cream, stirring continuously until it’s fully incorporated and the sauce turns a beautiful, creamy pinkish-orange.
- Taste the sauce and adjust seasonings if necessary (more salt, pepper, or red pepper flakes).
- Combine Pasta and Sauce (Time: ~1-2 minutes):
- Add the drained pasta directly to the skillet with the creamy tomato sauce.
- Toss everything together gently but thoroughly, ensuring every piece of pasta is coated in the luscious sauce.
- If the sauce seems too thick, add a splash or two of the reserved pasta water, a little at a time, until it reaches your desired consistency. The starchy water will help the sauce emulsify and cling beautifully to the pasta.
- Serve and Garnish (Time: ~1 minute):
- Divide the pasta among serving bowls.
- Garnish generously with freshly chopped basil and grated Parmesan cheese, if desired.
- Serve immediately and enjoy your incredibly quick and delicious meal!
Nutrition
- Serving Size: One Normal Portion
- Calories: 550-650