Save to Pinterest The steam rising from the skillet caught the evening light just right, turning the whole kitchen golden. I was making this pasta on a Tuesday, not because it was special, but because I had half a bunch of basil wilting in the fridge and a can of tomatoes I kept moving around the pantry. Sometimes the best meals happen when you stop planning and just start cooking. What I didnt expect was how that simple cream swirl would turn everything into something worth remembering.
I made this for my neighbor once when she had a rough week, and she called me the next day asking if I'd written the recipe down. She said her kids fought over the last serving, which in her house was basically a five star review. Since then its become my go to whenever I want to show up for someone without making a big production out of it. Comfort food works best when it doesnt announce itself.
Ingredients
- Bowtie pasta (350 g): The shape isnt just cute, those ruffled edges grab onto the sauce like tiny edible scoops, and they hold up beautifully without getting mushy.
- Olive oil (2 tbsp): This is your flavor foundation, so use something youd actually want to taste, not the dusty bottle from three years ago.
- Garlic (3 cloves, minced): Fresh garlic is non negotiable here, the jarred stuff just wont give you that sweet fragrant moment when it hits the heat.
- Yellow onion (1 small, finely chopped): It melts into the background and adds a subtle sweetness that balances the acidity of the tomatoes.
- Canned crushed tomatoes (400 g): Go for a good brand if you can, because this is the backbone of your sauce and it really does make a difference.
- Tomato paste (2 tbsp): This deepens the tomato flavor and gives the sauce body, dont skip the step where you cook it down first.
- Heavy cream (120 ml): It transforms the sauce from bright and sharp to silky and rounded, just a half cup is all you need.
- Sugar (1 tsp): Tames the acidity without making the sauce taste sweet, its a little trick that goes a long way.
- Crushed red pepper flakes (½ tsp, optional): A gentle warmth that sneaks up on you, leave it out if youre cooking for kids or add more if you like a little heat.
- Salt and black pepper: Season the pasta water generously and taste the sauce before serving, this is where you make it yours.
- Fresh basil (20 g): The smell when you tear it into the hot sauce is half the reason to make this dish, dried basil just cant compete.
- Parmesan cheese (40 g, grated): Freshly grated melts into the sauce like magic, the pre shredded stuff has coatings that keep it from getting creamy.
Instructions
- Boil the pasta:
- Get your water rolling with enough salt that it tastes like the sea, then cook the bowties until theyre just shy of fully tender. Scoop out a coffee mugs worth of that starchy water before you drain, itll help marry the pasta and sauce later.
- Start the aromatics:
- Heat the olive oil over medium and let the onion soften until its nearly translucent, then add the garlic and stir until your kitchen smells like an Italian grandmother lives there. This takes patience but its worth every second.
- Build the tomato base:
- Stir in the tomato paste and let it cook down for a full minute so it darkens slightly and loses that raw edge. Then add the crushed tomatoes, sugar, red pepper if using, salt, and black pepper, letting everything bubble gently while the flavors get to know each other.
- Add the cream:
- Lower the heat before you pour in the cream so it doesnt break, then stir and let it simmer until the sauce turns this gorgeous peachy coral color. It should coat the back of a spoon but still move easily in the pan.
- Toss the pasta:
- Add the drained pasta right into the skillet along with a splash of that reserved pasta water, tossing everything together so the sauce clings to each piece. The starch in the water acts like glue and makes everything cohesive.
- Finish with basil and cheese:
- Stir in the torn basil and grated Parmesan, letting them melt into the sauce while you give it one last toss. Taste and adjust the salt if needed, then serve it up while its still steaming.
Save to Pinterest There was this one Saturday afternoon when I made a double batch because friends were coming over, and we ended up sitting around the table long after the bowls were empty. Someone said it tasted like the kind of meal that makes you want to stay awhile, and I realized thats exactly what good food does. It gives you a reason to linger.
Make It Your Own
The beauty of this pasta is how easily it adapts to whatever you have on hand or whoever youre feeding. Ive stirred in handfuls of baby spinach right at the end and watched it wilt into the sauce, adding color and a little earthiness without changing the heart of the dish. Mushrooms sautéed separately and folded in bring a meaty texture that makes it feel even more substantial. If youre cooking for someone who cant do dairy, swap the cream for coconut cream and use nutritional yeast or vegan Parmesan, it wont taste identical but itll still be creamy and satisfying in its own right.
What to Serve Alongside
This pasta is rich enough to be the star but it loves a little company on the plate. A crisp green salad with a sharp vinaigrette cuts through the creaminess and adds a refreshing contrast, and garlic bread is basically mandatory if you want something to soak up every last bit of sauce. Ive also served it with roasted vegetables like zucchini or bell peppers when I want to keep things on the lighter side. A glass of something cold and sparkling doesnt hurt either, especially on a warm evening when you want the meal to feel a little special without any extra effort.
Storing and Reheating
Leftovers keep beautifully in the fridge for up to three days, tucked into an airtight container where the flavors just keep getting friendlier. When you reheat it, add a splash of milk or cream and a little pasta water if you have it, warming everything gently in a skillet over low heat so the sauce doesnt separate. The microwave works in a pinch but it wont bring back that silky texture quite the same way. Ive even eaten it cold straight from the fridge standing at the counter, and while its not the same as fresh, its still pretty satisfying.
- Let the pasta cool completely before storing so condensation doesnt make it watery.
- If youre meal prepping, keep the pasta and sauce separate until youre ready to eat for the best texture.
- Frozen portions work too but the cream can be a little grainy when thawed, a quick stir over heat usually brings it back together.
Save to Pinterest This is the kind of recipe that gets better the more you make it because youll start to know exactly how you like it. Keep it close for those nights when you need something dependable and delicious without a lot of fuss.
Recipe FAQs
- → Can I make this dish ahead of time?
Yes, you can prepare the sauce up to 2 days ahead and refrigerate it. Reheat gently before tossing with freshly cooked pasta to maintain the best texture.
- → What type of basil works best?
Fresh sweet basil is ideal for this dish. Add it at the end of cooking to preserve its delicate flavor and vibrant color. Frozen or dried basil can substitute but use sparingly.
- → How do I achieve the perfect al dente pasta?
Cook pasta according to package directions but check 1-2 minutes before the recommended time. It should be tender but still have a slight firmness when bitten. Drain and reserve pasta water for adjusting sauce consistency.
- → What's the purpose of reserved pasta water?
Starchy pasta water helps the sauce coat the pasta more evenly and improves overall texture. It also helps emulsify the cream into the tomato sauce for a silkier finish.
- → Can I reduce the heavy cream?
Absolutely. Use half-and-half, whole milk, or coconut cream for a lighter version. The sauce will be slightly thinner but still delicious and flavorful.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of pasta water or cream to restore creaminess.