Ingredients
Scale
- 1 pound pasta (penne, rigatoni, or your choice)
- 2 tablespoons olive oil
- 6–8 cloves garlic, minced
- 1/2 cup vegetable broth (or chicken broth)
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- Fresh basil, chopped for garnish
Instructions
- Boil a large pot of salted water. Add pasta and cook until al dente; reserve 1 cup of pasta water before draining.
- In a skillet over medium heat, warm olive oil and sauté minced garlic until fragrant.
- Add crushed tomatoes and vegetable broth; stir well and simmer for 10-15 minutes.
- Stir in heavy cream and Parmesan cheese until smooth; adjust consistency with reserved pasta water if needed.
- Toss cooked pasta into the sauce until evenly coated and serve garnished with fresh basil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 520
- Sugar: 4g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg