Save My cousin brought this to a summer potluck, and I watched everyone go back for seconds before I even got my first plate. The sauce clung to every ridged edge of the bowties, and the basil smelled so fresh it made the whole backyard feel like an Italian countryside. I cornered her by the drinks table and made her walk me through it twice. Now it's my go-to when I need something fast but want people to think I spent all day in the kitchen.
I made this on a rainy Tuesday when my partner was having a rough week, and the smell alone lifted the mood in our apartment. We ate it straight from the skillet with a bottle of cheap wine, and it felt fancier than any takeout we could have ordered. Sometimes comfort doesn't need to be complicated.
Ingredients
- Bowtie pasta (350 g): The shape isn't just cute, those folds grab onto the creamy sauce better than smooth noodles ever could.
- Olive oil (2 tbsp): Use something you'd dip bread into, not the dusty bottle in the back of the cupboard, it matters here.
- Garlic (3 cloves, minced): Fresh garlic turns sweet and mellow in the oil, jarred stuff just tastes sharp and one-note.
- Yellow onion (1 small, finely chopped): Dice it small so it melts into the sauce instead of sitting in chunks that some people pick around.
- Crushed tomatoes (400 g canned): San Marzano if you can swing it, but honestly any good canned brand beats out-of-season fresh tomatoes.
- Tomato paste (2 tbsp): This little bit deepens the color and adds a concentrated punch that makes the sauce taste like it simmered for hours.
- Heavy cream (120 ml): The magic ingredient that turns a simple tomato sauce into something silky and crave-worthy.
- Sugar (1 tsp): Cuts the acidity of the tomatoes without making the sauce taste sweet, just balanced.
- Crushed red pepper flakes (½ tsp, optional): I always add them for a gentle warmth that sneaks up on you, but skip if cooking for kids.
- Salt and black pepper: Taste as you go, canned tomatoes vary in saltiness and you want to get it just right.
- Fresh basil (20 g): Dried basil can't touch the bright, almost minty flavor fresh leaves bring to this dish.
- Parmesan cheese (40 g grated, plus extra): The real stuff, not the dusty green can, it melts into the sauce and adds a nutty richness.
Instructions
- Boil the pasta:
- Get a big pot of water rolling with enough salt that it tastes like the ocean, then cook the bowties until they still have a little chew. Scoop out a coffee mug of that starchy pasta water before draining, it's liquid gold for adjusting the sauce later.
- Start the sauce base:
- Warm the olive oil in your largest skillet and toss in the onion, letting it soften and turn translucent without browning. Add the garlic and stir for just a minute until your kitchen smells amazing, any longer and it'll taste bitter.
- 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 with the sugar, red pepper, salt, and black pepper. Let it bubble gently for 5 to 7 minutes, stirring now and then so nothing sticks to the bottom.
- Add the cream:
- Turn the heat down low and pour in the heavy cream, stirring until the sauce turns a gorgeous peachy pink. Simmer for 2 minutes while it thickens just enough to coat the back of a spoon.
- Marry the pasta and sauce:
- Dump the drained pasta right into the skillet along with a splash of that reserved pasta water. Toss everything together until each bowtie is glossy and coated, the starch helps the sauce cling like it's supposed to.
- Finish with basil and cheese:
- Stir in the fresh basil and Parmesan, letting them melt into the sauce for a minute or two. Taste and adjust the salt if needed, then serve it hot with extra cheese on top.
Save The first time I served this to my book club, three people texted me the next day asking for the recipe. One of them said her teenage son, who survives on chicken nuggets, ate two full bowls and declared it his new favorite food. That's when I knew this recipe had some kind of universal magic baked into it.
Make It Your Own
I've stirred in handfuls of baby spinach at the end when I'm pretending to eat more greens, and it wilts right into the sauce without changing the flavor. Sauteed mushrooms add an earthy richness if you're feeding someone who claims pasta isn't filling enough. Sometimes I use half-and-half instead of heavy cream when I'm out, and honestly, it still tastes creamy and comforting, just a touch lighter.
What to Serve Alongside
A simple arugula salad with lemon and olive oil cuts through the richness perfectly, and garlic bread is non-negotiable for soaking up every last bit of sauce. I've also served this next to roasted zucchini or a caprese salad when tomatoes are in season, and the whole meal feels like something you'd get at a neighborhood trattoria. A glass of something red and inexpensive makes it feel like a real occasion, even on a Wednesday.
Storage and Leftovers
This keeps in the fridge for up to three days in an airtight container, and I actually think it tastes better the next day when the basil has had time to infuse everything. Reheat it gently on the stove with a splash of water or milk to loosen the sauce, the microwave works but the stovetop keeps it creamier. I've never had enough left over to freeze, but I imagine the cream might separate a little when thawed, so eat it fresh if you can.
- Store in a sealed container and keep it cold, the dairy means it won't last on the counter.
- Reheat slowly and add a little liquid so the sauce doesn't get gluey or dry out.
- Top with fresh basil and Parmesan right before serving leftovers, it brings back that just-made brightness.
Save This recipe has gotten me through busy weeknights, surprise guests, and moments when I just needed something warm and reliable. I hope it becomes one of those dishes you reach for without thinking, the kind that feels like a hug in a bowl.
Recipe Q&A
- → Can I make this with a lighter cream?
Yes, you can substitute half-and-half or whole milk for heavy cream to reduce richness while maintaining a creamy texture.
- → How do I prevent the sauce from breaking?
Lower the heat before adding cream and avoid boiling it. Stir gently and let the sauce simmer on low heat for just 2 minutes after adding cream.
- → What can I add for extra vegetables?
Sautéed mushrooms, fresh spinach, or zucchini work beautifully. Cook vegetables before adding the tomato paste, then proceed as directed.
- → Can I make this vegan?
Absolutely. Replace heavy cream with coconut cream and use vegan Parmesan. The sauce will be equally creamy and delicious.
- → Why reserve pasta water?
Starchy pasta water helps bind the sauce to the noodles and adjusts consistency. It creates a silkier, more cohesive dish.
- → How do I know when the pasta is al dente?
Taste a piece at the minimum cooking time on the package. It should be tender but still have a slight firmness when bitten.