Creamy Tomato Basil Bowtie Pasta (Printable)

Vibrant bowtie pasta tossed in creamy tomato basil sauce. Easy, comforting, and ready in just 30 minutes.

# 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
10 - 1 teaspoon salt, plus additional for pasta water
11 - 1/4 teaspoon black pepper

→ Fresh Herbs and 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 3-4 minutes until softened. 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, salt, and black pepper. Simmer for 5-7 minutes, stirring occasionally.
04 - Lower the heat and stir in the heavy cream. Simmer for 2 minutes until the sauce achieves a creamy consistency and slight thickening.
05 - Add the cooked pasta to the sauce along with the reserved pasta water. Toss thoroughly to combine and coat all pasta evenly.
06 - Stir in the fresh basil and Parmesan cheese. Cook for 1-2 minutes to allow flavors to meld. Adjust seasoning to taste with additional salt and pepper if needed.
07 - Transfer to serving bowls and serve immediately, topped with extra Parmesan cheese and fresh basil if desired.

# Expert Advice:

01 -
  • It tastes like youve been simmering sauce all day, but youre done in half an hour.
  • The cream turns sharp tomatoes into something silky and forgiving.
  • You probably have most of these ingredients sitting in your pantry right now.
  • Bowtie pasta catches the sauce in all those little folds, so every bite is ridiculously satisfying.
02 -
  • Do not skip reserving the pasta water, it has starch that brings the sauce together in a way nothing else can.
  • Add the basil at the very end or it will turn dark and lose its fresh, almost peppery flavor.
  • If your sauce looks too thick, add pasta water one tablespoon at a time while tossing, it loosens everything without making it watery.
03 -
  • Use a skillet large enough to toss the pasta in the sauce, it coats better than trying to stir everything in a smaller pan.
  • If you double the recipe, make the sauce in batches so it doesnt get crowded and watery.
  • Taste the sauce before adding the pasta, this is your last chance to adjust the salt, pepper, or a pinch more sugar if the tomatoes are too sharp.
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