Creamy Tomato Basil Bowtie Pasta (Printable Version)

Bowtie pasta tossed in silky tomato basil cream sauce. A vibrant, comforting Italian-inspired dish ready in just 30 minutes.

# What You'll Need:

→ Pasta

01 - 12 oz bowtie farfalle pasta

→ Sauce

02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 1 small yellow onion, finely chopped
05 - 14 oz canned crushed tomatoes
06 - 2 tablespoons tomato paste
07 - 1/2 cup heavy cream
08 - 1 teaspoon sugar
09 - 1/2 teaspoon crushed red pepper flakes
10 - 1 teaspoon salt, plus more for pasta water
11 - 1/4 teaspoon black pepper

→ Fresh Herbs & Cheese

12 - 1/2 cup fresh basil leaves, sliced
13 - 1/3 cup grated Parmesan cheese, plus extra for serving

# Step-by-Step Directions:

01 - Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain pasta.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes until soft. Add garlic and cook for 1 minute until fragrant.
03 - Stir in the tomato paste and cook for 1 minute. Add crushed tomatoes, sugar, red pepper flakes, salt, and black pepper. Simmer for 5-7 minutes, stirring occasionally.
04 - Lower the heat and stir in the heavy cream. Simmer for 2 minutes until the sauce is creamy and slightly thickened.
05 - Add the cooked pasta to the sauce along with reserved pasta water. Toss to combine.
06 - Stir in the fresh basil and Parmesan cheese. Cook for 1-2 minutes to meld flavors. Adjust seasoning to taste.
07 - Serve hot, topped with extra Parmesan and fresh basil if desired.

# Expert Advice:

01 -
  • It tastes like youve been stirring a pot all day, but youll be eating in thirty minutes.
  • The bowties catch pockets of creamy tomato sauce in every bite, making each forkful ridiculously satisfying.
  • You probably have most of these ingredients sitting in your kitchen right now.
02 -
  • Dont skip reserving the pasta water, I forgot once and the sauce stayed too thick and wouldnt coat the noodles properly.
  • Add the cream off high heat or itll curdle, I learned this the hard way and had to start the sauce over.
  • Fresh basil goes in at the very end, if you cook it too long it turns dark and loses that bright, peppery flavor.
03 -
  • Use a large skillet instead of a saucepan so you have room to toss the pasta directly in the sauce without making a mess.
  • Grate your Parmesan right before serving, it melts smoother and tastes sharper than the pre-grated kind.
  • If the sauce feels too thick, add pasta water one spoonful at a time until it loosens to a silky consistency.
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