Ingredients
- 12 ounces of spaghetti or your preferred pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional, but adds a nice kick)
- 1 can (28 ounces) crushed tomatoes
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup fresh basil leaves, roughly chopped
- Salt and pepper to taste
- 2 cups chicken or vegetable broth
Feel free to substitute the heavy cream with coconut milk for a lighter version or use gluten-free pasta to accommodate dietary preferences. These kinds of flexible recipes remind me of my travels, where I learned to adapt and experiment with local ingredients.
Instructions
- In a large pot over medium heat, warm the olive oil. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
- Add the crushed tomatoes, broth, and heavy cream to the pot. Stir well to combine all the ingredients.
- Bring the mixture to a gentle simmer, then add the pasta. Stir occasionally to prevent sticking, cooking for about 10-12 minutes or until the pasta is al dente.
- Once the pasta is cooked, reduce the heat to low and stir in the Parmesan cheese and basil leaves. Season with salt and pepper to taste.
- Allow the pasta to sit for a couple of minutes to thicken before serving. This step reminds me of my abuela’s patience in letting flavors meld perfectly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International