Ingredients
Scale
- 12 oz (340 g) pasta (penne or spaghetti)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Add crushed tomatoes, dried oregano, salt, and pepper. Bring to a simmer.
- Add pasta to the pot and stir to combine. Pour in enough water to cover the pasta if needed.
- Cook, stirring occasionally, until pasta is al dente and the liquid has reduced, about 10 minutes.
- Stir in heavy cream and Parmesan cheese until well combined and creamy.
- Garnish with fresh basil and additional Parmesan before serving.
Notes
- Adjust spice levels with red pepper flakes if desired.
- Use vegan cream and cheese for a vegan version.
- Best served immediately for the creamiest texture.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (350 g)
- Calories: 520 Kcal
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 70 mg