Ingredients
Equipment
Method
- Heat 2 tablespoons olive oil in a large, high-sided sauté pan over medium heat until shimmering. Add 1 finely chopped small yellow onion and sauté until softened and translucent, 3 to 4 minutes. Add 2 minced garlic cloves and a pinch of red pepper flakes, if using, and sauté until fragrant, 30 seconds to 1 minute.
- Carefully pour in 1 (28-ounce) can crushed tomatoes. Add 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper and stir to combine. Bring to a simmer and cook, uncovered, stirring occasionally, for 10 minutes. Reduce heat to low and stir in 1/2 cup heavy cream. Taste and season with additional salt and pepper as needed.
- Meanwhile, bring a large pot of salted water to a boil. Add 1 pound dry short pasta and cook al dente, about 10 minutes or according to package instructions.
- Drain the pasta and add it to the sauce. Toss gently to combine. Add 1/2 cup chopped fresh basil leaves, toss once more, and serve immediately with grated Parmesan cheese.
Notes
This recipe is simple and adaptable. Feel free to adjust the amount of red pepper flakes for your preferred spice level. You can also substitute heavy cream with half-and-half for a lighter sauce.