Ingredients
- 12 ounces of penne pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (14 ounces) crushed tomatoes
- 1 cup heavy cream
- 1 cup chicken or vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
If you’re looking to make this dish vegetarian, simply swap the chicken broth for vegetable broth. And if you’re out of penne, feel free to use any pasta you have on hand — just like my abuela would, adapting with whatever’s in the pantry.
Instructions
- In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. This step always reminds me of the beginning of our family meals, when the smell of garlic would signal that dinner was on its way.
- Add the crushed tomatoes, heavy cream, chicken or vegetable broth, oregano, red pepper flakes, salt, and pepper. Stir to combine, bringing back memories of stirring my abuela’s pots, filled with love and tradition.
- Stir in the pasta and bring the mixture to a boil. Reduce the heat to medium-low, cover, and let it simmer for about 15-20 minutes, or until the pasta is al dente and the sauce has thickened.
- Once cooked, remove the pot from the heat and stir in the Parmesan cheese until melted and creamy. Adjust seasonings to taste.
- Garnish with fresh basil leaves before serving. This little touch of green always adds a burst of freshness, just like the garden herbs my mother would add to our meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International