Pin It My neighbor knocked on my door one Tuesday evening holding a bag of tomatoes from her garden and a crumpled recipe card. She said her grandmother used to make this pasta when the kitchen was too hot for anything complicated. I tossed bowties into boiling water, opened a can of crushed tomatoes, and within half an hour we were sitting on my porch with bowls balanced on our knees. The sauce clung to every ridged edge of the pasta, and the basil she brought from her backyard made the whole thing smell like summer.
I made this for my brother when he came over after a long shift at the hospital. He barely said a word while he ate, just kept twirling his fork and reaching for more Parmesan. Halfway through his second bowl, he looked up and said it reminded him of the pasta we used to get at that little place near our old apartment. I hadnt thought about that restaurant in years, but he was right—the tomato sweetness, the hint of cream, the way the basil hits you at the end.
Ingredients
- Bowtie (farfalle) pasta: The ridges and folds grip the sauce better than smooth noodles, and they look cheerful on the plate.
- Olive oil: Use a decent bottle—it forms the base of your sauce and you can taste it if its stale.
- Garlic: Fresh cloves are key here; minced garlic from a jar turns bitter when you sauté it.
- Yellow onion: Finely chopped so it melts into the sauce and adds a gentle sweetness without chunks.
- Canned crushed tomatoes: I keep two cans in the pantry at all times because they save you on nights like this.
- Tomato paste: A tablespoon or two deepens the tomato flavor and thickens the sauce just enough.
- Heavy cream: This is what turns a simple tomato sauce into something you want to soak up with bread.
- Sugar: Just a teaspoon balances the acidity of the tomatoes without making it taste sweet.
- Crushed red pepper flakes: Optional, but a pinch adds a gentle warmth that creeps up on you.
- Salt and black pepper: Season the pasta water generously and taste the sauce before serving.
- Fresh basil leaves: Slice them at the last minute so they stay bright green and fragrant.
- Parmesan cheese: Grate it yourself from a block; the pre-shredded stuff doesnt melt the same way.
Instructions
- Boil the pasta:
- Fill a large pot with water, salt it like the ocean, and bring it to a rolling boil. Drop in the bowtie pasta and stir once so nothing sticks, then cook until its tender but still has a little bite.
- Sauté the aromatics:
- Heat olive oil in a wide skillet over medium heat, add the chopped onion, and let it soften and turn translucent for a few minutes. Toss in the garlic and stir until your kitchen smells like an Italian grandmothers house.
- Build the tomato base:
- Stir in the tomato paste and let it cook for a minute until it darkens slightly. Pour in the crushed tomatoes, sugar, red pepper flakes, salt, and black pepper, then let everything simmer gently while the pasta finishes.
- Add the cream:
- Lower the heat and pour in the heavy cream, stirring until the sauce turns a soft peachy orange. Let it bubble gently for a couple of minutes until it thickens just a little.
- Combine pasta and sauce:
- Scoop out a small cupful of pasta water before you drain the noodles, then add the pasta straight into the skillet. Toss everything together, adding a splash of pasta water if it looks too thick.
- Finish with basil and cheese:
- Stir in the sliced basil and grated Parmesan, letting them melt into the sauce. Taste it, adjust the salt if needed, and serve it hot with extra cheese on top.
Pin It One night I made this for a friend who said she didnt cook because she never had time. She watched me chop the onion and stir the sauce, surprised at how quickly it came together. By the time we sat down to eat, she had already texted herself the ingredient list. A week later she sent me a photo of her own bowl, slightly messy but full of pride, and I realized that sometimes the best recipes are the ones that make you feel capable.
Adjusting the Richness
If heavy cream feels like too much on a weeknight, you can swap in half and half or even whole milk. The sauce will be lighter and thinner, but it still tastes wonderful. I did this once when I ran out of cream and honestly didnt miss it—the tomatoes and Parmesan carried enough richness on their own. For a completely dairy free version, coconut cream works surprisingly well and adds a subtle sweetness that complements the basil.
Adding Vegetables
I sometimes sauté a handful of sliced mushrooms or a few cups of fresh spinach right after the onions. The mushrooms soak up the tomato flavor and turn silky, while the spinach wilts down into the sauce and adds color. My mom used to throw in whatever vegetables she had left in the fridge, and the pasta never complained. Zucchini, bell peppers, or even frozen peas work if you want to stretch the dish or sneak in extra nutrition.
Serving and Pairing
This pasta is rich enough to stand on its own, but a crisp green salad with lemon vinaigrette cuts through the creaminess. Garlic bread is always a good idea—I make mine by rubbing a halved clove on toasted bread and drizzling it with olive oil. If youre feeding a crowd, double the recipe and serve it family style in a big bowl so everyone can help themselves.
- Leftovers reheat well with a splash of milk or pasta water to loosen the sauce.
- Top with a handful of toasted pine nuts or a drizzle of good olive oil for a little extra flair.
- Pair it with a light red wine or sparkling water with lemon if you want something refreshing.
Pin It This is the kind of pasta you make when you want comfort without the fuss, when you need something warm and familiar that doesnt demand too much from you. It fills the kitchen with the smell of garlic and tomatoes, and by the time you sit down with a bowl, the day feels a little softer.
Recipe FAQs
- → Can I make this ahead of time?
Yes, you can prepare the sauce up to 24 hours in advance and store it in the refrigerator. Cook the pasta fresh just before serving, then combine with the reheated sauce for best texture and flavor.
- → What pasta shapes work best as substitutes?
Penne, rigatoni, or fusilli are excellent alternatives. Choose shapes with texture or ridges that help capture and hold the creamy tomato sauce effectively.
- → How do I prevent the sauce from breaking when adding cream?
Lower the heat to medium-low before stirring in the cream, and do so slowly while stirring constantly. This prevents the temperature from being too high, which can cause curdling.
- → Can I use fresh tomatoes instead of canned?
Absolutely. Use 500g of fresh tomatoes, blanch and peel them, then chop roughly. You may need to simmer slightly longer to reduce excess moisture and concentrate flavors.
- → What are good side dishes to serve with this?
A crisp arugula or mixed green salad balances the richness beautifully. Garlic bread or toasted ciabatta complements the creamy sauce perfectly for soaking up every drop.
- → How do I make this vegan-friendly?
Replace heavy cream with coconut cream or cashew cream, and use nutritional yeast or vegan Parmesan instead of dairy cheese. The flavor profile remains delicious and satisfying.