Description
Velvety cream and tangy tomatoes meld into a luxurious sauce, while garlic and red pepper flakes add warmth. Each penne is coated in cheesy goodness, finished with fresh basil for a pop of brightness.
Ingredients
- 2 tablespoons olive oil
- 1 shallot finely chopped
- 4 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- 1 28-ounce can crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Salt to taste
- Freshly ground black pepper to taste
- 8 ounces penne pasta
- 1/4 cup fresh basil chopped
Instructions
- Bring a large pot of salted water to a boil and cook penne pasta until al dente, then drain, reserving 1/2 cup of the pasta water.
- Heat olive oil in a large skillet over medium heat, add shallot, and cook until translucent, about 2 minutes.
- Add garlic and red pepper flakes, cooking for another 30 seconds until fragrant.
- Pour in crushed tomatoes, stir to combine, and simmer for 8 to 10 minutes, stirring occasionally.
- Reduce heat to low and stir in heavy cream and Parmesan cheese until the sauce is smooth.
- Season with salt and pepper to taste.
- Add cooked pasta to the sauce, tossing to coat and adding reserved pasta water if a looser consistency is desired.
- Stir in chopped basil, then serve immediately.
Notes
- Adjust the amount of red pepper flakes to suit your preferred spice level
- Freshly grated Parmesan yields the creamiest, most flavorful sauce
- Sauce can be made a day ahead and reheated gently on the stove
- Garnish with extra basil or Parmesan before serving for a bright finish