Ingredients
Scale
- 12 oz penne or rigatoni
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion, finely diced
- 3–4 garlic cloves, minced
- 2 cups tomato passata or crushed tomatoes
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp dried basil
- Pinch of sugar
Instructions
- Cook pasta according to package instructions until al dente; reserve ½ cup pasta water before draining.
- In a skillet over medium heat, combine olive oil and butter. Sauté diced onion and minced garlic until soft.
- Add tomato passata, salt, dried basil, sugar, and pepper; simmer for 10-12 minutes until thickened.
- Stir in heavy cream and Parmesan cheese; simmer for an additional 2–3 minutes until creamy.
- Combine cooked pasta with the sauce and reserved water until well mixed.
- Serve hot, garnished with parsley or extra cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 480
- Sugar: 8g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg