– 1 lb pasta (such as penne or spaghetti) – 4 tbsp olive oil – 4 cloves garlic, minced – 1/2 tsp red pepper flakes (adjust to taste) – 1 can (14.5 oz) diced tomatoes – 1/2 cup heavy cream – Salt and pepper to taste – Fresh basil leaves, chopped, for garnish – Grated Parmesan cheese, for serving
Cook the Pasta: Cook the pasta according to the package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
Sauté the Garlic and Red Pepper Flakes: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for 1-2 minutes until the garlic is fragrant and lightly golden.
Add the Tomatoes: Pour in the diced tomatoes with their juices. Stir well and let the mixture simmer for about 5-7 minutes to allow the flavors to meld and the sauce to thicken slightly.
Incorporate the Cream: Pour in the heavy cream, stirring continuously until it's fully incorporated into the sauce. Let the sauce simmer for another 2-3 minutes.
Season the Sauce: Season the sauce with salt and pepper to taste. Adjust the seasoning according to your preference.
Combine with Pasta: Add the cooked pasta to the skillet with the sauce. Toss well to coat the pasta evenly with the creamy tomato sauce.
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