# What You Need:
→ Pasta
01 - 12 oz dried penne or fusilli pasta
→ Vegetables and Aromatics
02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
04 - 14 oz canned diced tomatoes
05 - 2 tbsp tomato paste
06 - 1 tbsp olive oil
→ Dairy
07 - ½ cup heavy cream
08 - ½ cup grated Parmesan cheese
09 - 2 tbsp cream cheese (optional)
→ Liquids
10 - 3 cups vegetable broth
→ Herbs and Seasonings
11 - 1 tsp dried oregano
12 - ½ tsp red pepper flakes (optional)
13 - Salt and freshly ground black pepper, to taste
14 - ¾ cup fresh basil leaves, roughly chopped
15 - Extra basil leaves, for garnish
# How-To:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add tomato paste, canned tomatoes with juices, dried oregano, red pepper flakes if using, and vegetable broth. Stir well to combine.
04 - Add dried pasta and bring mixture to a boil. Reduce heat to simmer and cook uncovered, stirring occasionally, for 10 to 12 minutes until pasta is al dente and most liquid is absorbed.
05 - Incorporate heavy cream, Parmesan, and cream cheese if using. Simmer for 2 to 3 minutes until sauce thickens and coats the pasta.
06 - Stir in chopped basil leaves and season with salt and freshly ground black pepper to taste.
07 - Serve immediately, garnished with extra basil leaves and a sprinkle of Parmesan cheese if desired.
