Ingredients
Scale
- 8 ounces pasta (penne or spaghetti)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 can (14 ounces) crushed tomatoes
- 1 cup heavy cream
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Cook pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- In the same pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add crushed tomatoes, red pepper flakes, salt, and pepper. Simmer for 5 minutes.
- Reduce heat to low, stir in heavy cream, and cook until warmed through.
- Add cooked pasta to the sauce, toss to coat evenly.
- Stir in grated Parmesan cheese, garnish with fresh basil, and serve hot.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- Adjust spice level by adding more or less red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 65mg