Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, finely chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 tsp / 6g)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 4 cups vegetable broth (950 ml)
  • 1 teaspoon dried oregano (2g)
  • ½ teaspoon dried basil (1g)
  • ¼ teaspoon red pepper flakes (0.5g)
  • 8 ounces dried pasta (225g) (penne, rotini, or farfalle work well)
  • ½ cup heavy cream (120ml)
  • ½ cup grated Parmesan cheese (50g), plus more for serving
  • Salt and black pepper to taste

Instructions:

  1. Heat olive oil in the pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more, until fragrant.
  2. Pour in crushed tomatoes, diced tomatoes (undrained), vegetable broth, oregano, basil, and red pepper flakes (if using). Stir to combine.
  3. Add the dried pasta to the pot, making sure it's mostly submerged in the liquid. Bring to a boil, then reduce heat to a simmer.
  4. Cover the pot and simmer for 15-20 minutes, or until the pasta is cooked through and the liquid has been mostly absorbed. Stir occasionally to prevent sticking.
  5. Remove from heat and stir in heavy cream and Parmesan cheese until melted and smooth.
  6. Season with salt and pepper to taste. Serve immediately, garnished with additional Parmesan cheese.