Ingredients
Scale
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 (28-ounce) can crushed tomatoes
- 3 cups vegetable or chicken broth
- 12 ounces short pasta (penne or fusilli)
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
- Fresh basil, torn, for garnish
Instructions
- Heat olive oil in a large, deep pot or Dutch oven over medium heat. Add the onion and cook for 3-4 minutes until softened.
- Stir in the garlic, oregano, and red pepper flakes, and cook for 30 seconds until fragrant.
- Pour in the crushed tomatoes and broth, then add the pasta, salt, and black pepper. Stir well to combine and make sure the pasta is mostly submerged.
- Bring to a boil, then reduce heat to a steady simmer. Cook uncovered for 12-15 minutes, stirring often, until the pasta is tender and the liquid has thickened into a sauce.
- Reduce heat to low and stir in the heavy cream, Parmesan, and butter until the sauce is smooth and glossy.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Remove from heat, garnish with fresh basil and extra Parmesan, and serve immediately.
Notes
Stir the pasta frequently while it simmers to prevent sticking to the bottom of the pot. For a heartier version, stir in cooked Italian sausage or shredded rotisserie chicken along with the cream. Leftovers thicken as they sit, so add a splash of broth or milk when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop, One-Pot
- Cuisine: Italian-American