# Ingredient List:
→ Pasta & Dairy
01 - 12 oz dry penne or linguine
02 - 1/2 cup heavy cream
03 - 1/2 cup grated Parmesan cheese
04 - 1 tablespoon unsalted butter
→ Vegetables & Herbs
05 - 1 medium yellow onion, finely chopped
06 - 3 garlic cloves, minced
07 - 2 (14.5 oz) cans diced tomatoes, undrained
08 - 2 cups fresh basil leaves, chopped (plus extra for garnish)
→ Liquids & Basics
09 - 3 cups vegetable broth
10 - 1 tablespoon olive oil
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
13 - Pinch red pepper flakes (optional)
# How-To Steps:
01 - Heat the olive oil in a large, deep pot over medium heat. Add the chopped onion and sauté for 2–3 minutes until softened, then add the minced garlic and cook for 1 minute until fragrant.
02 - Add the dry pasta to the pot, then pour in the diced tomatoes with their juices, the vegetable broth and the tablespoon of butter. Stir to combine so the pasta is evenly distributed.
03 - Season with salt, black pepper and red pepper flakes if using. Increase heat to bring the mixture to a boil, then reduce to a low simmer.
04 - Cook uncovered, stirring frequently to prevent sticking, for 12–14 minutes or until the pasta is al dente and most of the liquid has reduced.
05 - Stir in the heavy cream, grated Parmesan and chopped basil. Continue stirring until the sauce becomes creamy and coats the pasta evenly.
06 - Taste and adjust salt and pepper as needed. If the sauce is too thick, add a splash of broth to reach the desired consistency.
07 - Serve immediately, garnished with additional basil leaves and extra grated Parmesan if desired.
