Save My sister texted me a photo of this pasta on a Tuesday night, the kind of meal she threw together after work without much thought. The bowties glistened under her kitchen light, tangled in this rosy sauce that looked ridiculously good for something so quick. I made it the next evening and understood immediately why she sent it. Sometimes the simplest dinners end up in the regular rotation without you even deciding.
I served this to friends who dropped by unexpectedly one Friday, the kind of visit where you panic a little and then remember you have pasta in the cupboard. They ate two bowls each and asked for the recipe before they left. One of them still sends me pictures when she makes it, usually with some variation like mushrooms or extra garlic. Its become our unofficial comfort food, the thing we all make when we need something easy and satisfying.
Ingredients
- Bowtie pasta: The shape is not just cute, it holds onto sauce better than smooth noodles and gives you that perfect bite every time.
- Olive oil: Use something decent here since it builds the base flavor, but save the fancy stuff for drizzling at the table.
- Garlic: Fresh cloves make all the difference, the jarred kind just does not bloom the same way when it hits the hot oil.
- Yellow onion: Chop it small so it melts into the sauce and adds sweetness without being obvious.
- Crushed tomatoes: Canned tomatoes are your friend here, they are already broken down and cook faster than fresh.
- Tomato paste: This little spoonful deepens the tomato flavor and gives the sauce body, do not skip it.
- Heavy cream: It turns the sauce silky and balances the acidity, you can use half and half if you want something lighter.
- Sugar: Just a teaspoon cuts the sharpness of the tomatoes, you will not taste sweetness but you will notice if its missing.
- Crushed red pepper flakes: Optional but highly recommended, they add a gentle warmth that makes the whole dish more interesting.
- Salt and black pepper: Season the pasta water generously and taste the sauce before serving, it should be well seasoned but not aggressive.
- Fresh basil: Stir it in at the end so it stays bright and aromatic, dried basil will not give you the same pop.
- Parmesan cheese: Grate it yourself if you can, the pre grated stuff does not melt as smoothly and lacks that nutty richness.
Instructions
- Boil the pasta:
- Get your water rolling with enough salt that it tastes like the sea, then cook the bowties until they still have a little bite. Save a mugful of that starchy water before you drain, it will help the sauce cling later.
- Sauté the aromatics:
- Heat the olive oil until it shimmers, then add the onion and let it soften without browning. Toss in the garlic and stir constantly for a minute, it should smell amazing but not turn golden.
- Build the tomato base:
- Stir in the tomato paste and let it cook for a minute to lose its raw edge. Add the crushed tomatoes, sugar, red pepper flakes, salt, and pepper, then let it bubble gently while the flavors come together.
- Finish with cream:
- Turn the heat down low and pour in the cream, stirring until the sauce turns pale and velvety. Let it simmer just long enough to thicken slightly, a couple of minutes will do it.
- Toss everything together:
- Add the drained pasta and a splash of that reserved water to the skillet. Toss it all together so every piece gets coated, adding more water if it looks dry.
- Add basil and cheese:
- Stir in the fresh basil and Parmesan, letting them melt into the sauce. Taste and adjust the seasoning, then serve it hot with extra cheese on top.
Save The first time I made this, my kitchen smelled so good that my neighbor knocked to ask what was cooking. I gave her a container and she returned it the next day with a thank you note and a request to teach her how to make it. Now we cook it together sometimes, her kitchen or mine, and it always feels like more than just dinner.
Making It Your Own
This recipe is forgiving and loves additions. I have stirred in handfuls of spinach at the end, sautéed mushrooms with the onions, and even added a splash of white wine to the tomatoes for a little brightness. My brother swears by adding Italian sausage, which he crumbles and browns before the onions go in. You can take this in a dozen directions and it will still taste like the comforting bowl you were hoping for.
Storing and Reheating
Leftovers keep in the fridge for up to three days, though the pasta will soak up some sauce as it sits. When you reheat it, add a splash of milk or cream and a little pasta water to bring back that silky texture. I usually warm it in a skillet over low heat, stirring gently until it loosens up. Microwaving works in a pinch, just cover it and stir halfway through so it heats evenly.
Pairing and Serving
This pasta does not need much on the side, but a simple green salad with lemon vinaigrette balances the richness nicely. Garlic bread is always a good call, especially if you want something to soak up the extra sauce at the bottom of the bowl. I have served it with roasted vegetables in the fall and a light arugula salad in the summer, both felt right.
- Top with extra Parmesan and a few torn basil leaves right before serving for a fresh finish.
- Drizzle a little good olive oil over each bowl if you want to make it feel a bit more special.
- If you have leftover sauce, it freezes beautifully and makes an even faster meal next time.
Save This is the kind of recipe that becomes part of your weeknight rhythm without you noticing. It never feels like a compromise, just a really good plate of pasta that makes everyone happy.
Recipe FAQs
- → Can I make this sauce ahead of time?
Yes, you can prepare the tomato sauce up to 2 days in advance and store it in an airtight container in the refrigerator. Add the heavy cream just before serving, then combine with freshly cooked pasta for best results.
- → What type of basil works best?
Fresh sweet basil is ideal for this dish, added at the end to preserve its bright flavor and aroma. Avoid dried basil as it lacks the vibrant taste and should be stirred in earlier if using.
- → How do I prevent the sauce from becoming too thick?
The reserved pasta water helps achieve the perfect consistency. Start with ¼ cup and adjust gradually—the starch in pasta water naturally thickens and clings to the pasta while keeping the sauce silky.
- → Is there a dairy-free alternative?
Absolutely. Substitute heavy cream with coconut cream or cashew cream for a rich, creamy texture. Use nutritional yeast or dairy-free Parmesan alternatives to maintain the savory finish.
- → What vegetables pair well with this pasta?
Fresh spinach, sautéed mushrooms, cherry tomatoes, or roasted zucchini complement this dish beautifully. Add sautéed vegetables during the sauce simmering stage for integrated flavors.
- → Can I use fresh tomatoes instead of canned?
Yes, use about 500g of fresh ripe tomatoes, diced and seeded. Simmer longer (8-10 minutes) to concentrate flavors, as fresh tomatoes contain more water than canned varieties.