Ingredients
- 12 ounces (340 g) penne pasta
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 can (28 ounces / 800 g) crushed tomatoes
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup (180 ml) heavy cream
- 1/2 cup (50 g) freshly grated Parmesan cheese, plus extra for serving
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh basil or parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook penne until al dente. Reserve 1/2 cup pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Sauté onion for 4–5 minutes until soft.
- Add garlic and red pepper flakes; cook 30 seconds until fragrant.
- Stir in crushed tomatoes, salt, and pepper. Simmer uncovered 12–15 minutes until slightly thickened.
- Reduce heat and stir in heavy cream. Simmer 3–5 minutes until smooth.
- Add butter and Parmesan; stir until melted and incorporated.
- Toss cooked penne with sauce. Add reserved pasta water as needed to loosen.
- Adjust seasoning, garnish with extra Parmesan and fresh herbs, and serve.
Notes
- Simmer sauce longer for a thicker consistency.
- Reserve pasta water to help emulsify and bind the sauce.
- Substitute half-and-half for a lighter version.
- Store leftovers refrigerated up to 3 days.
- Reheat gently with a splash of milk or water to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 640 kcal
- Sugar: 9 g
- Sodium: 720 mg
- Fat: 32 g
- Saturated Fat: 17 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 75 mg
