Ingredients
Scale
- 12 oz spaghetti or your favorite pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil leaves, chopped
- Grated Parmesan cheese for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add crushed tomatoes, salt, pepper, and red pepper flakes. Simmer for 10 minutes.
- Add uncooked pasta to the sauce along with 2 cups of water. Bring to a boil, then reduce heat and cook, stirring occasionally, until pasta is al dente and liquid is mostly absorbed.
- Stir in heavy cream and cook for another 2 minutes until sauce thickens.
- Remove from heat, sprinkle with fresh basil and Parmesan cheese, and serve hot.
Notes
- You can add cooked chicken or sausage for added protein.
- For a vegan version, substitute heavy cream with coconut milk or cashew cream.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 74g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 45mg