Description
A delicious creamy penne pasta dish with fresh basil and a hint of spice.
Ingredients
Scale
- 12 oz penne pasta
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 28 oz crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil leaves, chiffonade
Instructions
- Boil 4 quarts of water with 2 tablespoons of salt. Cook pasta until al dente, approximately 10 minutes. Reserve 1/2 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Sauté diced onions for 5 minutes until translucent.
- Add minced garlic and red pepper flakes to the skillet. Cook for 60 seconds until fragrant.
- Pour in crushed tomatoes and add dried oregano. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally to prevent sticking.
- Lower heat to minimum. Gradually whisk in heavy cream and Parmesan cheese until a smooth, orange-hued emulsion forms.
- Add the cooked pasta and reserved pasta water to the skillet. Increase heat to medium and toss for 2 minutes until the sauce coats the pasta thoroughly.
- Season with salt and black pepper. Remove from heat and garnish with fresh basil before service.
Notes
- This dish can be served as a main course or a side dish.
- Make sure to reserve the pasta water as it helps to adjust the sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg