Description
Tender pasta simmers in a rich tomato broth, then finishes in a silky cream and Parmesan sauce, laced with fresh basil and a hint of red pepper heat.
Ingredients
- 12 ounce pasta
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 14 ounce diced tomatoes
- 2 tablespoon tomato paste
- 2 cup vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon sugar
- 1/2 teaspoon red pepper flakes
- Salt to taste
- Pepper to taste
- 1/4 cup grated Parmesan cheese
- 2 tablespoon chopped fresh basil
Instructions
- Heat olive oil in a large pan over medium heat.
- Add diced onion and sauté until translucent, about 4–5 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in diced tomatoes, tomato paste, vegetable broth, sugar, red pepper flakes, salt, and pepper; stir to combine.
- Add pasta and press down so it is mostly submerged in the liquid.
- Bring to a boil, then reduce heat to a simmer; cover and cook for 10–12 minutes, stirring occasionally.
- Once the pasta is al dente and most of the liquid is absorbed, stir in heavy cream and grated Parmesan.
- Cook for an additional 2–3 minutes until the sauce is creamy and evenly coats the pasta.
- Remove from heat and sprinkle with chopped fresh basil before serving.
Notes
- You can substitute chicken broth for vegetable broth for extra flavor.
- For a lighter version, use half-and-half instead of heavy cream.
- Adjust red pepper flakes to control the heat level.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.