Save to Pinterest My sister showed up one Tuesday evening with a bag of groceries and announced she was making dinner. I watched her open a can of tomatoes, tear basil with her bare hands, and toss everything into a skillet like she'd done it a hundred times. The kitchen smelled like garlic and cream, and by the time the pasta hit the table, I was already planning to steal her recipe.
I made this for a friend who swore she hated tomato sauce because it was always too acidic. She finished two bowls and asked if I'd used vodka or wine to balance it. I hadn't, just a teaspoon of sugar and enough cream to soften the edges. She texted me the next morning asking for the recipe, and I realized sometimes the simplest trick is the one nobody thinks to try.
Ingredients
- Bowtie pasta: The ridges and folds catch the sauce beautifully, and they hold their shape even if you accidentally overcook by a minute.
- Olive oil: Use something decent here since it becomes the base of your sauce and carries the garlic flavor through every spoonful.
- Garlic: Mince it finely so it melts into the oil and doesn't burn in those first crucial seconds of heat.
- Yellow onion: A small one adds sweetness without overpowering the tomato, and chopping it fine means it disappears into the sauce.
- Crushed tomatoes: Canned is your friend here, consistent and rich, no need to peel fresh ones unless you're feeling ambitious.
- Tomato paste: Two tablespoons deepen the color and add a concentrated punch that makes the sauce taste slower cooked than it is.
- Heavy cream: This is what turns a sharp tomato sauce into something you want to dip bread into.
- Sugar: Just a teaspoon cuts the acidity and rounds out the flavor without making it taste sweet.
- Crushed red pepper flakes: Optional but worth it if you like a gentle warmth that sneaks up on you.
- Salt and black pepper: Season the pasta water generously and taste the sauce before serving, it always needs a pinch more than you think.
- Fresh basil: Tear it by hand or slice it thin, either way it smells like summer and brightens the whole dish.
- Parmesan cheese: Grate it fresh if you can, the pre shredded stuff doesn't melt the same way into the sauce.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the bowtie pasta until al dente, usually around 10 minutes. Before draining, scoop out a small cup of the starchy pasta water to help the sauce cling later.
- Sauté the aromatics:
- Heat olive oil in a large skillet over medium heat, then add the chopped onion and cook until it turns soft and translucent, about 3 to 4 minutes. Toss in the minced garlic and stir constantly for a minute until the kitchen smells incredible and the garlic just starts to turn golden.
- Build the tomato base:
- Stir in the tomato paste and let it cook for a full minute so it caramelizes slightly and loses its raw edge. Add the crushed tomatoes, sugar, red pepper flakes if using, salt, and black pepper, then let everything simmer for 5 to 7 minutes, stirring occasionally as it thickens.
- Add the cream:
- Lower the heat and pour in the heavy cream, stirring gently as the sauce turns a beautiful pale orange. Let it simmer for 2 minutes until it thickens just enough to coat the back of a spoon.
- Combine pasta and sauce:
- Add the drained pasta directly to the skillet along with a splash of the reserved pasta water. Toss everything together so the sauce coats each piece, adding more pasta water if it looks too thick.
- Finish with basil and cheese:
- Stir in the fresh basil and grated Parmesan, cooking for another minute or two as the cheese melts into the sauce. Taste and adjust the seasoning, then serve hot with extra Parmesan and basil on top.
Save to Pinterest I brought this to a potluck once and someone asked if I'd ordered it from an Italian restaurant. I laughed and told them it took me less time to make than it would have taken to drive there and back. That's when I realized this dish has a kind of magic, it tastes special enough to serve guests but easy enough to make on a random Wednesday when you just need something warm and comforting.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to three days, and honestly they taste even better the next day once the flavors have mingled. When you reheat it on the stove, add a splash of water or milk to loosen the sauce since the pasta soaks it up overnight. I've microwaved it in a pinch, but stovetop gives you that fresh creamy texture back.
Ways to Make It Your Own
This recipe is forgiving, so if you want to throw in sautéed mushrooms or a handful of spinach, go for it. I've swapped the heavy cream for half and half when I'm trying to lighten things up, and it still tastes rich enough to satisfy. One night I stirred in a spoonful of pesto at the end and it turned into a whole new dish, herby and bright in a way that surprised me.
Serving Suggestions
I like to serve this with a simple green salad dressed in lemon and olive oil, something crisp to balance the creamy richness of the pasta. Garlic bread is an obvious choice, but sometimes I just toast a good crusty loaf and let people tear off pieces to soak up the sauce. A glass of red wine doesn't hurt either, especially if you're pretending it's a Saturday night instead of a Tuesday.
- Pair it with a Caesar salad for a classic Italian American dinner.
- Serve alongside roasted vegetables like zucchini or bell peppers for extra color.
- Keep a bowl of extra Parmesan and red pepper flakes on the table so everyone can adjust to their taste.
Save to Pinterest This pasta has become my go to when I need something quick but don't want to compromise on flavor. It reminds me that the best meals don't always take hours, sometimes they just take a little attention and the willingness to let simple ingredients shine.
Recipe FAQs
- → Can I use fresh tomatoes instead of canned?
Yes, you can use about 500g of fresh tomatoes. Blanch and peel them, then crush or chop finely. You may need to simmer the sauce slightly longer to reduce excess moisture and concentrate flavors.
- → What type of basil works best?
Fresh sweet basil is ideal for this dish. It has a bright, aromatic flavor that complements tomatoes perfectly. Add it at the very end of cooking to preserve its delicate taste and vibrant color.
- → How do I prevent the sauce from breaking when adding cream?
Lower the heat before adding heavy cream and stir it in slowly. Ensure the tomato sauce isn't actively boiling, as high heat can cause the cream to separate. Gentle heat keeps the sauce silky and smooth.
- → Can I make this ahead of time?
You can prepare the sauce up to 2 days ahead and refrigerate it. Cook the pasta fresh when ready to serve, then combine with the reheated sauce. Add fresh basil just before serving for best flavor and appearance.
- → What's the purpose of reserved pasta water?
Pasta water contains starch that helps the sauce cling to the noodles and creates a silkier texture. It loosens the sauce if needed and helps the flavors meld together beautifully.
- → How do I make this vegan?
Substitute coconut cream or cashew cream for heavy cream and use vegan Parmesan or nutritional yeast for the cheese. The sauce will still be rich and creamy with wonderful flavor and texture.