Ingredients
Scale
- 8 oz (225 g) pasta (penne or fusilli)
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil leaves, chopped
- Grated Parmesan cheese for topping
Instructions
- In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add crushed tomatoes, red pepper flakes, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Stir in the heavy cream and bring to a simmer.
- Add the pasta and cook according to package instructions until al dente, stirring frequently.
- Once cooked, garnish with fresh basil and grated Parmesan cheese before serving.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- Adjust the spice level by adding more or less red pepper flakes.
- For an extra protein boost, add cooked chicken or shrimp.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 430 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 55mg