Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 2 cloves garlic, minced (about 2 tsp)
  • 1 small onion, finely chopped (about ½ cup)
  • 1 (28 oz) can crushed tomatoes (800g)
  • 1 (14.5 oz) can diced tomatoes, undrained (400g)
  • 2 cups vegetable broth (475 ml)
  • 1 tsp dried oregano
  • ½ tsp dried basil
  • ½ tsp red pepper flakes (optional, adjust to taste)
  • 1 lb pasta (450g) – Penne, rigatoni, or rotini work well.
  • ½ cup heavy cream (120 ml)
  • ½ cup grated Parmesan cheese, plus more for serving (60g)
  • Salt and freshly ground black pepper, to taste
  • Fresh basil leaves, chopped (for garnish)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add garlic and onion and sauté until softened and fragrant (about 3 minutes).
  2. Stir in crushed tomatoes, diced tomatoes (with their juice!), vegetable broth, oregano, basil, and red pepper flakes (if using). Bring to a simmer.
  3. Add pasta to the pot. Ensure pasta is mostly submerged in the liquid (add a splash of water if needed). Cook, stirring occasionally, until pasta is cooked through and most of the liquid has been absorbed (about 15-20 minutes).
  4. Remove from heat. Stir in heavy cream and Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.
  5. Garnish with fresh basil leaves and extra Parmesan cheese, if desired. Serve immediately and watch everyone tuck in with gusto!