Ingredients
Scale
- 8 oz pasta (penne, fettuccine, or your choice)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, or 4 fresh tomatoes, chopped
- 1 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped (plus more for garnish)
- Salt and black pepper, to taste
- Red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in the diced tomatoes and simmer for about 10 minutes, allowing the flavors to meld.
- Reduce the heat to low and stir in the heavy cream. Simmer gently for 5 minutes.
- Gradually add the grated Parmesan cheese, stirring constantly to avoid clumping.
- Add the cooked pasta to the sauce, tossing to coat evenly. If the sauce is too thick, add reserved pasta water, a little at a time, until the desired consistency is reached.
- Stir in the chopped basil and season with salt, black pepper, and red pepper flakes (if using).
- Serve hot, garnished with additional fresh basil and grated Parmesan cheese.