# What You 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, optional
10 - 1 teaspoon salt, plus additional 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
# 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 in a colander.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until soft. Add minced 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 if using, salt, and black pepper. Simmer for 5 to 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 thoroughly to combine and coat all pasta evenly.
06 - Stir in the fresh sliced basil and Parmesan cheese. Cook for 1 to 2 minutes to allow flavors to meld. Adjust seasoning to taste with additional salt and pepper if needed.
07 - Transfer to serving bowls and serve hot, topped with extra Parmesan cheese and fresh basil leaves if desired.
