Creamy Tomato Penne
Al dente penne in a rich, velvety tomato cream sauce with a hint of red pepper flakes.
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Ingredients
- 1 pound Penne pasta
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 28 ounces Crushed tomatoes
- 1/2 cup Heavy cream
- 1/2 teaspoon Red pepper flakes
- 1/2 cup Parmesan cheese, grated
- 1/4 cup Fresh basil leaves, chopped
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
Instructions
- 1
Bring a large pot of salted water to a boil and cook the penne until al dente according to package directions.
- 2
While the pasta cooks, heat olive oil in a large skillet over medium heat.
- 3
Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant but not browned.
- 4
Pour in the crushed tomatoes, salt, and pepper, then simmer the sauce for 10 minutes on low heat.
- 5
Stir in the heavy cream and half of the Parmesan cheese, whisking until the sauce is smooth and velvety.
- 6
Reserve half a cup of pasta water, then drain the penne and add it directly to the skillet with the sauce.
- 7
Toss the pasta to coat thoroughly, adding a splash of the reserved water if the sauce is too thick.
- 8
Garnish with the remaining Parmesan and fresh basil before serving immediately.
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