Save to Pinterest The first bite of this pasta happened on a Tuesday when I was too tired to think. I had tomatoes, cream, and a box of farfalle in the pantry, and somehow they turned into something that made me forget the long day. The sauce clung to every ridge of the bowtie pasta, and the basil I tossed in at the end smelled like summer even though it was October. Now its the dish I make when I need comfort without fuss.
I made this for my neighbor once when she had a rough week, and she texted me at midnight asking for the recipe. She said it tasted like something her nonna used to make, which made me feel like I had done something right. Food has a way of doing that, filling in the gaps when words dont quite work.
Ingredients
- Bowtie pasta: Farfalle holds sauce beautifully in all those folds, and it looks cheerful on the plate, which matters more than you think.
- Olive oil: Use a good one if you have it, the flavor carries through the whole dish and you will taste the difference.
- Garlic: Minced fine so it melts into the sauce, dont rush this step or it will burn and turn bitter.
- Yellow onion: Chopped small and cooked until soft, it adds a quiet sweetness that balances the tomatoes.
- Crushed tomatoes: The backbone of the sauce, I like the canned kind because they are consistent and already broken down.
- Tomato paste: A spoonful deepens the color and adds that concentrated tomato punch you cannot get any other way.
- Heavy cream: This is what makes the sauce silky and turns it from sharp to luxurious.
- Sugar: Just a teaspoon to cut the acidity, trust me on this one.
- Crushed red pepper flakes: Optional, but they add a gentle warmth that wakes up the whole dish.
- Salt and black pepper: Season as you go, tasting is the only way to get it right.
- Fresh basil: Sliced and stirred in at the end, it brings brightness and that unmistakable Italian feeling.
- Parmesan cheese: Grated fresh, not the stuff in the green can, it melts into the sauce and adds a salty, nutty finish.
Instructions
- Boil the pasta:
- Bring a big pot of salted water to a rolling boil and cook the farfalle until its just al dente, with a tiny bite left in the center. Save a coffee mug full of pasta water before you drain, it will save the sauce later if it gets too thick.
- Start the sauce base:
- Heat olive oil in your largest skillet over medium heat, then add the chopped onion and let it soften for a few minutes until it smells sweet. Toss in the garlic and stir for about a minute, just until it fills the kitchen with that sharp, warm scent.
- Build the tomato base:
- Stir in the tomato paste and let it cook for a minute so it darkens slightly and loses that raw edge. Add the crushed tomatoes, sugar, red pepper flakes if you like heat, salt, and black pepper, then let it all simmer gently for five to seven minutes while you stir now and then.
- Make it creamy:
- Turn the heat down low and pour in the heavy cream, stirring it in slowly so the sauce turns a soft coral color. Let it simmer for two minutes until it thickens just enough to coat the back of a spoon.
- Combine pasta and sauce:
- Add the drained pasta right into the skillet along with a splash of that reserved pasta water. Toss everything together so every piece of pasta gets coated in the creamy tomato sauce.
- Finish with herbs and cheese:
- Stir in the sliced basil and grated Parmesan, then let it cook for another minute or two so the flavors come together. Taste it and add more salt if it needs it, then serve it hot with extra cheese on top.
Save to Pinterest One night I made this and forgot the Parmesan entirely until we were halfway through eating. My husband looked up and said it was still perfect, and we laughed because sometimes the little mistakes do not matter as much as we think they do. The basil and cream were enough.
Making It Your Own
This pasta is forgiving and wants you to play with it. I have added handfuls of spinach at the end when I felt like I needed something green, and I have stirred in sauteed mushrooms when I had them sitting in the fridge. If you want it lighter, swap the heavy cream for half and half or even whole milk, it will not be quite as rich but it will still be good. For a vegan version, coconut cream works surprisingly well and keeps that silky texture, just use a plant based Parmesan or nutritional yeast for the cheesy finish.
What to Serve With It
I usually serve this with a simple green salad dressed with lemon and olive oil, something crisp to balance the creamy sauce. Garlic bread is a must if you want something to soak up every last bit of sauce on the plate. A glass of red wine does not hurt either, something light and fruity that does not fight with the tomatoes.
Storing and Reheating
Leftovers keep well in the fridge for up to three days, though the pasta will soak up some of the sauce as it sits. When you reheat it, add a splash of milk or cream and warm it gently on the stove, stirring until it loosens up again. I do not recommend freezing this one, cream sauces can get grainy when thawed and it loses that fresh basil brightness.
- Store in an airtight container in the fridge and reheat gently with a little extra liquid.
- Top with fresh basil and Parmesan right before serving to bring it back to life.
- If the sauce thickens too much, a spoonful of pasta water or milk will loosen it right up.
Save to Pinterest This is the kind of pasta that feels like a hug on a plate, simple and satisfying without trying too hard. Make it once and it will become part of your rotation, the dish you reach for when you need dinner to feel like home.
Recipe FAQs
- → Can I use fresh tomatoes instead of canned?
Yes. Use about 500g ripe tomatoes, blanch to remove skins, then chop and crush. Since fresh tomatoes contain more water, simmer the sauce longer to reduce and concentrate flavors before adding cream.
- → How do I prevent the sauce from breaking?
Keep the heat on medium or lower when adding cream. Stir constantly and avoid high temperatures, which can cause separation. Adding cream slowly helps maintain a smooth, cohesive sauce.
- → What's the purpose of reserved pasta water?
Pasta water contains starch that helps bind the sauce and coat the pasta evenly. It thins the sauce slightly if it becomes too thick and creates a silkier final texture.
- → Can I make this dairy-free?
Absolutely. Substitute heavy cream with coconut cream or cashew cream for richness. Use nutritional yeast or vegan Parmesan as a cheese alternative. The dish remains creamy and delicious.
- → How far ahead can I prepare components?
Chop vegetables and mince garlic several hours in advance, storing in the refrigerator. Cook pasta shortly before serving for best texture. Prepare the tomato sauce up to one day ahead and reheat gently before finishing with cream and fresh basil.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the creamy tomato sauce beautifully. The acidity cuts through the richness while the fresh herbs and pasta make for harmonious pairings.