Save Pin The steam from the pot fogged up my kitchen window while I chopped basil one Tuesday evening, trying to make something that felt special without much effort. I had grabbed bowtie pasta on a whim at the store, drawn to their little folded shapes. When I stirred them into that tomato cream sauce for the first time, the whole apartment smelled like a hidden Italian restaurant. My neighbor knocked to ask what I was cooking. That night, I learned that comfort food doesn't need hours, just the right ingredients and a little attention.
I made this for my sister when she came over after a long shift at the hospital. She sat at my counter, still in scrubs, and I handed her a bowl piled high with bowties swimming in that rosy sauce. She didn't say much at first, just ate with her eyes half closed. Then she asked for the recipe, which is the highest compliment she gives. Now she texts me photos of her own version every few weeks, sometimes with spinach, sometimes with mushrooms she sautés on the side.
Ingredients
- Bowtie pasta: The ridges and folds catch the creamy sauce beautifully, and they look cheerful on the plate, which matters more than I used to think.
- Olive oil: Use a decent one because it's the base of your flavor, not just a cooking fat.
- Garlic: Mince it fine so it melts into the sauce and doesn't burn in those first crucial seconds.
- Yellow onion: Chopped small, it softens into the background and adds a gentle sweetness you'll miss if you skip it.
- Crushed tomatoes: I prefer canned for this because they're consistent and already broken down, saving you time and worry.
- Tomato paste: This deepens the tomato flavor and gives the sauce body, a trick I learned from a friend who grew up in her grandmother's kitchen.
- Heavy cream: It turns the sauce silky and rich without overwhelming the tomato brightness.
- Sugar: Just a teaspoon balances the acidity of the tomatoes in a way that feels like magic.
- Crushed red pepper flakes: Optional, but a pinch adds warmth that sneaks up on you.
- Salt and black pepper: Season the pasta water generously and taste the sauce before serving, adjusting as you go.
- Fresh basil: Slice it thin and stir it in at the last moment so it stays bright green and fragrant.
- Parmesan cheese: Grate it yourself if you can, the pre-grated stuff doesn't melt the same way.
Instructions
- Boil the pasta:
- Bring a large pot of water to a rolling boil, salt it until it tastes like the sea, then cook the bowtie pasta until it still has a little bite. Before you drain it, scoop out a quarter cup of that starchy water, it will help the sauce cling later.
- Start the sauce base:
- Heat olive oil in a large skillet over medium heat, add the chopped onion, and let it soften for a few minutes until it turns translucent and sweet. Toss in the garlic and stir for just a minute, until your kitchen smells incredible but before it starts to brown.
- Build the tomato layer:
- Stir in the tomato paste and let it cook for a minute to lose its raw edge, then pour in the crushed tomatoes along with sugar, red pepper flakes, salt, and black pepper. Let it simmer gently for five to seven minutes, stirring now and then, until it thickens just a bit.
- Add the cream:
- Lower the heat and pour in the heavy cream, stirring it into the tomato base until the sauce turns a beautiful coral color. Simmer for two minutes, just long enough for everything to marry together.
- Toss the pasta:
- Add the drained bowtie pasta to the skillet along with that reserved pasta water, tossing everything together so each piece gets coated. The starch from the water helps the sauce cling in a way that feels almost luxurious.
- Finish with basil and cheese:
- Stir in the fresh basil and grated Parmesan, letting them melt into the sauce for a minute or two. Taste it, adjust the salt or pepper if needed, then serve it hot with extra cheese on top.
Save Pin One evening I served this to a friend who claimed she didn't like tomato sauce. She finished her bowl and then quietly helped herself to seconds while I pretended not to notice. Later she admitted it was the cream and fresh basil that won her over, the way they softened the tomatoes into something she could finally enjoy. That night I realized this dish has a way of changing minds, one bowlful at a time.
How to Make It Lighter
I've swapped heavy cream for half and half on nights when I wanted something a little less rich, and it still tasted wonderful. The sauce won't be quite as thick, but it clings to the pasta just fine and you can always simmer it a minute longer. Whole milk works too, though you lose some of that velvety texture. If you want to go even lighter, try using pasta cooking water and a handful of extra Parmesan to create a thinner but still flavorful coating.
Adding More Vegetables
I started throwing in sautéed mushrooms after my farmer's market haul one Saturday, and they added an earthy depth I didn't expect. Spinach works beautifully too, just wilt it into the sauce right before you add the pasta. Zucchini, diced small and cooked with the onions, practically melts into the background while adding a subtle sweetness. These additions make the dish feel more substantial without changing its heart.
Storing and Reheating
Leftovers keep in the fridge for up to three days, and I've eaten them cold straight from the container more than once. When you reheat it, add a splash of milk or water to loosen the sauce, which thickens as it sits. A quick zap in the microwave or a gentle warm-up in a skillet brings it back to life. Sometimes I stir in a little extra Parmesan and fresh basil to make it feel new again.
- Store in an airtight container and keep it toward the back of the fridge where it stays coldest.
- Reheat gently so the cream doesn't separate or the pasta doesn't turn mushy.
- Fresh basil added after reheating makes leftovers taste almost as good as the first night.
Save Pin This recipe has become my go-to when I want to feel like I've made something special without spending my whole evening in the kitchen. It's forgiving, adaptable, and always makes people happy, which is all I really want from a weeknight meal.
Questions & Answers
- → Can I make this dish ahead of time?
Yes, you can prepare the sauce ahead and refrigerate it for up to 2 days. Cook the pasta fresh just before serving to maintain its texture, then combine with the reheated sauce.
- → What can I substitute for heavy cream?
Half-and-half or whole milk work well for a lighter version. For a vegan option, use coconut cream or cashew cream to maintain the silky texture.
- → How do I prevent the sauce from breaking?
Lower the heat before adding cream and stir gently. Avoid boiling vigorously after adding dairy, as high heat can cause the cream to curdle or separate.
- → What's the purpose of reserved pasta water?
Starchy pasta water helps thin the sauce to the right consistency and helps it cling better to the pasta. It also helps emulsify the sauce for a silkier finish.
- → Can I use fresh tomatoes instead of canned?
Yes, use about 500g fresh tomatoes that are blanched, peeled, and crushed. You may need to simmer slightly longer to reduce excess moisture and concentrate flavor.
- → What vegetables pair well with this pasta?
Sautéed mushrooms, spinach, zucchini, or bell peppers complement this dish beautifully. Add them after cooking the garlic and onion, before the tomatoes.