Ingredients
The key to this dish lies in selecting the right ingredients that balance flavor and texture without overcomplicating things. I always opt for canned whole peeled tomatoes—they break down beautifully and have a fresher flavor than some pre-made sauces. Fresh garlic and onion bring that classic base, while a splash of cream or a dollop of mascarpone adds that luxurious finish I learned to appreciate during my time in professional kitchens. And don’t be shy with the herbs; fresh basil or oregano elevates this pasta into something truly special.
- 12 ounces (340g) dried penne or rigatoni pasta
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can whole peeled tomatoes
- 3 cups vegetable or chicken broth
- 1/2 cup heavy cream or mascarpone cheese
- 1 teaspoon dried oregano or Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for serving (optional)
Substitutions: You can swap heavy cream for coconut milk for a dairy-free twist, or use gluten-free pasta if needed. If you don’t have mascarpone, cream cheese or Greek yogurt stirred in at the end works nicely too.
Instructions
- Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
- Pour in the canned tomatoes with their juice, breaking them up gently with a spoon. Stir in the vegetable or chicken broth and dried oregano. Season lightly with salt and pepper.
- Bring the mixture to a gentle boil, then add the dried pasta, pushing it down to submerge in the liquid.
- Reduce heat to a simmer and cook uncovered, stirring occasionally, for about 12-15 minutes, or until pasta is tender and most of the liquid has been absorbed.
- Stir in the cream or mascarpone cheese until fully incorporated and creamy. Taste and adjust seasoning if needed.
- Remove from heat, garnish with fresh basil leaves, and sprinkle generously with Parmesan cheese if using.
From experience, stirring occasionally is key to prevent sticking and to ensure the pasta cooks evenly. I learned this lesson the hard way during my early kitchen days when impatiently trying to rush things!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
