Save The steam from the pasta pot had fogged up my kitchen window, and I was stirring tomatoes into cream when I realized this dish had become my autopilot dinner. It started as a pantry cleanout experiment, a handful of canned tomatoes and a bunch of basil wilting on the counter. Now it shows up every time I need comfort without fuss. The bowties catch the sauce in their folds, and that first bite always tastes like I tried harder than I did.
I made this for my sister once after she had a terrible Monday, and she sat at my counter scraping her bowl clean with a piece of bread. She did not say much, just kept twirling her fork and sighing in that satisfied way people do when food fixes something words cannot. That night it stopped being just pasta and became my go to offering when someone needs taking care of.
Ingredients
- Bowtie pasta: The ridges and folds grab onto every bit of sauce, and they look cheerful on the plate which somehow makes the meal feel more intentional.
- Olive oil: Use a fruity one if you have it, the flavor carries through even after the tomatoes join the party.
- Garlic: Mince it fine and watch the heat, burned garlic will haunt the whole dish with bitterness.
- Yellow onion: A small one diced tiny melts into the sauce and adds a gentle sweetness you will miss if you skip it.
- Crushed tomatoes: The canned kind is perfectly fine here, I have tried fresh and they take longer without adding much magic.
- Tomato paste: Two tablespoons deepen the color and give the sauce a richer backbone than tomatoes alone can manage.
- Heavy cream: This is what turns a simple tomato sauce into something luxurious, and it tames any sharp acidity from the tomatoes.
- Sugar: Just a teaspoon balances the tomatoes and keeps the sauce from tasting too bright or harsh.
- Crushed red pepper flakes: Optional but I always add them, a little heat wakes up the whole dish.
- Fresh basil: Stir it in at the end so it stays green and fragrant, dried basil will not give you the same burst of flavor.
- Parmesan cheese: Grate it yourself if you can, the pre shredded stuff does not melt as smoothly into the sauce.
Instructions
- Boil the pasta:
- Bring a large pot of water to a rolling boil, salt it generously until it tastes like the sea, then cook the bowties until they still have a little bite. Before you drain them, scoop out a coffee mug full of that starchy pasta water because it will help the sauce cling later.
- Soften the aromatics:
- Heat olive oil in a wide skillet over medium heat, toss in the chopped onion, and let it sizzle until it turns translucent and sweet smelling. Add the garlic and stir for just a minute until your kitchen smells like an Italian grandmother moved in.
- Build the tomato base:
- Stir in the tomato paste and let it cook for a minute so it darkens a shade and loses its raw edge. Pour in the crushed tomatoes, sugar, red pepper flakes, salt, and black pepper, then let it all simmer gently while the flavors get to know each other.
- Make it creamy:
- Lower the heat and pour in the heavy cream, stirring slowly as the sauce turns from bright red to a soft peachy pink. Let it simmer for a couple of minutes until it thickens just enough to coat the back of a spoon.
- Marry the pasta and sauce:
- Tip the drained pasta into the skillet along with a splash of that reserved pasta water. Toss everything together so each bowtie gets dressed in sauce, adding more pasta water if it looks too tight.
- Finish with freshness:
- Stir in the fresh basil and grated Parmesan, letting them melt into the sauce for a minute or two. Taste it, adjust the salt if needed, and serve it hot with extra cheese on top.
Save There was an evening last spring when I made this while my neighbor played guitar on his porch, and the smell of basil drifted out my window into the warm air. He stopped mid song and called over asking what I was cooking. I brought him a bowl and we sat on the steps eating pasta while the sun went down. It was nothing fancy, just good food and a quiet moment that felt like summer starting early.
Making It Your Own
I have stirred in handfuls of baby spinach right before serving, letting the leaves wilt into the sauce for a little extra green. Mushrooms sauteed with the onions add an earthy depth that makes the dish feel more substantial. If you want protein, shredded rotisserie chicken or crispy chickpeas folded in at the end both work beautifully without changing the spirit of the recipe.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, and honestly they taste even better the next day when everything has melded together. Reheat gently on the stove with a splash of water or milk to loosen the sauce, because microwaving can make the cream separate and the pasta rubbery. I have eaten this cold straight from the fridge more times than I will admit, and it still delivers.
Serving Suggestions
This pasta does not need much company, but I like to serve it with a simple green salad dressed in lemon and olive oil to cut through the richness. Garlic bread is a classic pairing, and I will not apologize for using it to mop up every last streak of sauce from the bowl. A glass of crisp white wine or sparkling water with lemon makes it feel like a real occasion even on a Tuesday.
- Top with extra fresh basil and a drizzle of good olive oil for a restaurant finish.
- Serve with crusty bread for sauce mopping purposes.
- Pair with a light salad to balance the creaminess.
Save This is the kind of recipe that never lets you down, even when you are too tired to think. It tastes like care without requiring much effort, and that is a rare and wonderful thing.
Recipe FAQs
- → Can I make this dish ahead of time?
Yes, you can prepare the tomato basil sauce up to 2 days in advance and refrigerate it. Cook the pasta fresh just before serving, then combine and reheat gently over low heat, adding a splash of pasta water to restore the creamy consistency.
- → What type of tomatoes work best for this sauce?
San Marzano canned tomatoes are ideal for their sweet flavor and lower acidity. If unavailable, any high-quality crushed tomatoes will work. Avoid diced tomatoes as they won't blend smoothly into the sauce.
- → How do I achieve the perfect al dente texture?
Follow the package instructions but start tasting 1-2 minutes before the recommended time. The pasta should be tender but still offer slight resistance when bitten. Reserve pasta water before draining, as its starch helps thicken the sauce.
- → Can I substitute the heavy cream with lighter alternatives?
Absolutely. Half-and-half, whole milk, or even coconut cream work well. Keep in mind that lighter options won't be as rich, so you may want to reduce the heat and simmer briefly to achieve your desired consistency.
- → When should I add the fresh basil?
Add fresh basil in the final 1-2 minutes of cooking to preserve its delicate flavor and vibrant color. If added too early, it will lose its aromatic qualities. Fresh basil is crucial; dried basil won't provide the same brightness.
- → How do I prevent the sauce from breaking or separating?
Keep the heat on low when adding cream and avoid boiling vigorously once it's incorporated. Stir gently and continuously. If separation occurs, whisk in a bit of pasta water or cold cream to re-emulsify the sauce.