Save My neighbor knocked on my door one Tuesday evening holding a grocery bag with tomatoes and a bundle of basil from her garden. She asked if I knew what to do with them before they went bad, and I said yes without hesitation, even though I had no plan. That improvised dinner turned into this creamy, vibrant pasta that somehow tasted better than anything I'd been overthinking all week. The bowties caught the sauce in their folds, and the basil released its perfume the moment it hit the heat. It was one of those rare kitchen victories that felt accidental but stuck around for good.
I made this for my sister after she moved into her first apartment with nothing but a single pot and a dull knife. We sat on her floor eating straight from the skillet, and she said it tasted like home even though neither of us grew up eating pasta like this. Sometimes a dish earns its place not because its traditional, but because it shows up exactly when you need it.
Ingredients
- Bowtie pasta: The shape isnt just cute, it holds onto creamy sauces better than smooth noodles, and it makes every forkful feel intentional.
- Olive oil: This is your flavor base, so use something youd happily dip bread into, not the dusty bottle in the back of the cupboard.
- Garlic: Mince it fine and dont let it brown or itll turn bitter and ruin the sweetness of the tomatoes.
- Yellow onion: It melts into the background and adds a gentle sweetness that balances the acidity of the tomatoes.
- Crushed tomatoes: I prefer canned over fresh here because theyre consistent, already broken down, and they simmer into silk.
- Tomato paste: A small spoonful deepens the color and adds a concentrated richness you cant get from tomatoes alone.
- Heavy cream: This is what makes the sauce cling and turns sharp tomato into something velvety and comforting.
- Sugar: Just a teaspoon cuts through tomato bitterness and brings out the natural sweetness.
- Crushed red pepper flakes: Optional, but a pinch adds warmth without making it spicy, like a gentle nudge instead of a shove.
- Salt and black pepper: Season the pasta water generously and taste the sauce before serving, it needs more than you think.
- Fresh basil: Slice it thin and add it at the end so it stays bright green and aromatic, not muddy and cooked out.
- Parmesan cheese: Grate it fresh if you can, the pre shredded stuff doesnt melt the same way and tastes like cardboard.
Instructions
- Boil the pasta:
- Bring a large pot of water to a rolling boil and salt it until it tastes like the sea. Cook the bowtie pasta until al dente, with a slight bite in the center, then save a mugful of starchy pasta water before draining.
- Start the sauce base:
- Heat olive oil in a large skillet over medium heat and add the chopped onion, letting it soften and turn translucent for about 4 minutes. Toss in the garlic and stir constantly for a minute until it smells sweet and nutty, but pull it off the heat before it browns.
- Build the tomato layer:
- Stir in the tomato paste and let it cook for a full minute, darkening slightly and releasing its deep flavor. Add the crushed tomatoes, sugar, red pepper flakes, salt, and pepper, then let it simmer gently for 5 to 7 minutes, stirring now and then as it thickens.
- Make it creamy:
- Lower the heat and pour in the heavy cream, stirring it into the tomato base until the sauce turns a soft coral pink. Let it simmer for 2 minutes so the cream integrates and the sauce becomes silky and slightly thickened.
- Combine pasta and sauce:
- Add the drained pasta directly into the skillet along with a splash of the reserved pasta water. Toss everything together so the sauce coats each piece, adding more pasta water if it looks dry.
- Finish with herbs and cheese:
- Stir in the fresh basil and grated Parmesan, tossing for another minute or two until the cheese melts and the basil releases its fragrance. Taste and adjust the seasoning, then serve immediately with extra Parmesan on top.
Save The first time I brought this to a potluck, someone asked if I used vodka in the sauce because it tasted that rich. I didnt, but I took the compliment and wrote the recipe down on a napkin for her anyway. She texted me a photo of her own version two weeks later, and that felt better than any five star review.
What to Do with Leftovers
This pasta reheats surprisingly well if you add a splash of milk or cream and warm it gently in a skillet instead of the microwave. The sauce tightens up in the fridge overnight, so a little extra liquid brings it back to life. I sometimes stir in fresh spinach or sauteed mushrooms when reheating to make it feel like a new meal.
How to Make It Lighter or Richer
If you want to dial back the richness, swap the heavy cream for half and half or even whole milk, though the sauce wont be quite as velvety. For a vegan version, coconut cream works beautifully and adds a subtle sweetness that plays well with the tomatoes. You can also stir in a handful of baby spinach or roasted red peppers to stretch the dish and add color without changing the soul of it.
Serving Suggestions
I like to serve this with a simple arugula salad dressed in lemon and olive oil to cut through the creaminess. Garlic bread is never a bad idea, especially if you use it to mop up the sauce left in the bowl. A glass of chilled white wine or sparkling water with lemon feels right alongside this, especially on a warm evening when you want something comforting but not too heavy.
- Top with extra Parmesan, a drizzle of good olive oil, and a few torn basil leaves for a restaurant style finish.
- Add grilled chicken or shrimp if you want protein, though it doesnt need it.
- Double the recipe if youre feeding a crowd, it scales beautifully and everyone will want seconds.
Save This is the kind of recipe that makes you look like you know what youre doing, even on nights when youre winging it. Keep the ingredients on hand and youll always have a dinner that feels like a hug.
Recipe Help & Answers
- → Can I use fresh tomatoes instead of canned?
Yes, use about 500g ripe tomatoes. Core and roughly chop them, then simmer for 10-12 minutes until soft. For best results, blend or crush the cooked tomatoes to achieve a smooth sauce consistency.
- → How do I prevent the cream from curdling?
Lower the heat to medium-low before adding cream and stir constantly. Ensure the tomato sauce has cooled slightly. Avoid boiling once cream is added, and add it slowly while stirring to prevent separation.
- → What's the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or pasta water to restore creaminess. Avoid microwaving as it can cause splattering.
- → Can I make this sauce ahead of time?
Yes, prepare the sauce through step 4 up to 24 hours before serving. Cool completely, store in the fridge, then reheat gently before combining with fresh pasta. Add basil and cheese just before serving for best flavor.
- → What wine pairs well with this dish?
Crisp white wines like Pinot Grigio, Sauvignon Blanc, or Vermentino complement the creamy tomato sauce beautifully. Light Italian whites such as Gavi or Frascati are also excellent choices.
- → How can I make this vegan?
Replace heavy cream with full-fat coconut cream or oat cream for richness. Substitute Parmesan with nutritional yeast or vegan Parmesan cheese. Use fresh basil generously to enhance flavor complexity.