Ingredients:

  • 1 pound (450g) dried pasta (penne, rotini, or your favorite shape)
  • 6 quarts (6 liters) water
  • 2 tablespoons (30ml) salt
  • 2 tablespoons (30ml) olive oil
  • 1 small yellow onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (28 ounce) can (794g) crushed tomatoes
  • 1 (15 ounce) can (425g) tomato sauce
  • 1 cup (240ml) vegetable broth (chicken broth also works)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 cup (60ml) heavy cream (or half-and-half for a lighter version)
  • 2 tablespoons (30g) butter
  • 1/4 cup (25g) grated Parmesan cheese, plus more for serving
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta, reserving about 1 cup of pasta water.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add onion and cook until softened and translucent, about 5 minutes. Add garlic and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
  3. Stir in crushed tomatoes, tomato sauce, vegetable broth, oregano, and basil. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally, to allow the flavors to meld.
  4. Stir in heavy cream, butter, and Parmesan cheese. Season with salt and pepper to taste. Simmer for another 2-3 minutes, until the sauce is slightly thickened and creamy.
  5. Add the cooked pasta to the sauce and toss to coat. If the sauce is too thick, add a little of the reserved pasta water to reach desired consistency. Serve immediately, garnished with fresh basil and additional Parmesan cheese.