Ingredients
Scale
- 8 oz pasta (penne or spaghetti)
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Cook pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- In the same pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer for 10 minutes to let flavors meld.
- Stir in heavy cream and cook for another 2 minutes until the sauce is creamy and heated through.
- Add cooked pasta to the sauce and toss to coat evenly. Garnish with fresh basil leaves before serving.
Notes
- You can substitute heavy cream with cashew cream for a vegan option.
- Adjust red pepper flakes for spiciness preference.
- Top with grated Parmesan cheese if desired.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal Kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 45 mg