Ingredients
– 12 ounces rotini or any short pasta
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 3 garlic cloves, minced
– 1 can (14 ounces) diced tomatoes
– 1/2 cup heavy cream or unsweetened cashew cream for a lighter option
– 1/4 cup grated Parmesan cheese (plus more for garnish)
– 1 teaspoon dried Italian seasoning
– 1/2 teaspoon red pepper flakes (optional, for heat)
– Salt and pepper to taste
– 1/4 cup fresh basil leaves, chopped
Instructions
1. Cook the pasta according to package instructions in salted water until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened and fragrant (about 3 minutes).
3. Stir in the diced tomatoes, Italian seasoning, and red pepper flakes (if using). Simmer for 8-10 minutes, allowing the flavors to meld.
4. Reduce the heat to low and stir in the heavy cream, Parmesan cheese, salt, and pepper. Simmer for 2-3 minutes until the sauce is creamy.
5. Add the cooked pasta to the skillet and toss until evenly coated in the sauce.
6. Garnish with fresh basil and additional Parmesan cheese before serving.
Notes
**Tip:** Pair this creamy pasta with garlic bread or a fresh green salad for a satisfying meal.
**Chef’s Tip:** To elevate the flavor, roast the diced tomatoes with olive oil and garlic before adding them to the sauce.