Save The smell of garlic hitting hot olive oil always makes me pause, no matter how many times I've started a sauce this way. This bowtie pasta came together on a Tuesday when I had exactly one can of tomatoes, some cream about to expire, and a bunch of basil threatening to wilt. I wasn't aiming for perfection, just dinner. What I got instead was a dish so good my neighbor asked for the recipe through the kitchen window.
I made this for my sister after she moved into her first apartment with nothing but a single pot and a dull knife. We sat on her floor with mismatched bowls, twirling pasta and laughing about how fancy it tasted despite the circumstances. She still texts me every time she makes it, usually with a photo of her own version. That's when I knew it was a keeper, not because it was complicated, but because it was generous enough to become someone else's comfort too.
Ingredients
- Bowtie pasta: The folds and ridges catch the creamy sauce better than smooth noodles, and they look cheerful on the plate.
- Olive oil: Use something you'd dip bread into, the flavor comes through in the finished sauce.
- Garlic: Mince it fine so it melts into the oil without burning, three cloves give just enough punch.
- Yellow onion: A small one diced tiny adds sweetness without chunks, it practically disappears into the sauce.
- Canned crushed tomatoes: The backbone of the dish, good quality tomatoes make a difference you can taste.
- Tomato paste: Two tablespoons deepen the color and add concentrated tomato flavor that balances the cream.
- Heavy cream: This is what transforms the sauce from bright and acidic to silky and rounded.
- Sugar: A single teaspoon cuts the acidity of the tomatoes without making the sauce taste sweet.
- Crushed red pepper flakes: Optional but worth it, they add a gentle warmth that sneaks up on you.
- Salt and black pepper: Season the pasta water generously and adjust the sauce at the end.
- Fresh basil: Slice it thin and stir it in at the last minute so it stays vibrant and aromatic.
- Parmesan cheese: Grate it fresh, the pre-shredded stuff doesn't melt the same way into the sauce.
Instructions
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil and cook the bowtie pasta until al dente, usually about ten minutes. Before you drain it, scoop out a quarter cup of the starchy pasta water and set it aside.
- Start the Sauce Base:
- Heat olive oil in a large skillet over medium heat, then add the chopped onion and let it soften for three to four minutes until it turns translucent. Toss in the minced garlic and stir for one minute until your kitchen smells incredible.
- Build the Tomato Flavor:
- Stir in the tomato paste and let it cook for a full minute so it caramelizes slightly and loses its raw edge. Add the crushed tomatoes, sugar, red pepper flakes, salt, and black pepper, then let everything simmer for five to seven minutes.
- Make It Creamy:
- Lower the heat and pour in the heavy cream, stirring gently as the sauce turns a beautiful pale orange. Let it simmer for two minutes until it thickens just enough to coat the back of a spoon.
- Combine Pasta and Sauce:
- Add the drained pasta directly to the skillet along with the reserved pasta water. Toss everything together so each bowtie gets coated in that silky sauce.
- Finish with Freshness:
- Stir in the sliced basil and grated Parmesan, then cook for one to two minutes to let the cheese melt and the flavors marry. Taste and adjust the seasoning before serving.
Save One evening I served this to a friend who claimed she didn't like tomato sauce. She went quiet after the first bite, then asked if I'd made it from scratch as if that was some kind of magic trick. I realized then that good ingredients and a little attention can change someone's mind about a dish they thought they knew. She left with the recipe scribbled on a napkin.
Making It Your Own
This recipe is forgiving enough to handle whatever you have on hand. I've stirred in sautéed mushrooms when I wanted something earthy, tossed in a handful of spinach for color, and even added leftover grilled chicken when I needed more protein. If you want it lighter, swap half and half for the cream. For a vegan version, coconut cream works beautifully and adds a subtle sweetness that plays well with the tomatoes and basil.
What to Serve Alongside
I usually keep it simple with a crisp green salad dressed in lemon and olive oil, maybe some garlic bread if I'm feeling generous. The pasta is rich enough to stand on its own, but a sharp salad cuts through the cream and makes the whole meal feel balanced. On cooler nights, I'll open a bottle of red wine and call it dinner.
Storing and Reheating
Leftovers keep well in the fridge for up to three days in an airtight container. When you reheat it, add a splash of water or cream to bring the sauce back to life, otherwise it can look a little dry. I usually warm it gently in a skillet over low heat, stirring until it's creamy again.
- Store in a sealed container and refrigerate within two hours of cooking.
- Reheat on the stove with a bit of liquid to restore the creamy texture.
- Freeze individual portions if you want a quick meal later, it thaws and reheats surprisingly well.
Save This is the kind of pasta that makes weeknights feel less rushed and a little more intentional. I hope it becomes one of those recipes you reach for without thinking, the one that reminds you dinner doesn't have to be complicated to feel like home.
Recipe FAQs
- → Can I use fresh tomatoes instead of canned?
Yes, you can use 500g fresh tomatoes. Blanch, peel, and chop them. Simmer longer (10–12 minutes) to reduce liquid and concentrate flavors since fresh tomatoes contain more water than canned varieties.
- → What's the best way to slice basil to prevent browning?
Stack fresh basil leaves, roll them tightly, then slice thinly to create chiffonade. Add it at the very end of cooking to preserve its bright color and fresh flavor. Avoid chopping with metal tools when possible.
- → How do I achieve the perfect al dente pasta texture?
Cook the bowtie pasta 1–2 minutes under the package time recommendation. Test frequently starting at that point. The pasta should be tender but still have a slight firmness when bitten. Finish cooking in the sauce for 1–2 minutes to marry the flavors.
- → Can this be made dairy-free?
Absolutely. Substitute heavy cream with coconut cream or cashew cream for richness. Use nutritional yeast or vegan Parmesan as a cheese alternative. The sauce will be slightly lighter but equally delicious and creamy.
- → Why reserve pasta water, and how much should I use?
Pasta water contains starch that helps emulsify and thicken the sauce naturally while improving pasta adhesion. Reserve about ¼ cup and add gradually—start with a splash, then add more as needed to reach your desired consistency.
- → How long does this keep as leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of pasta water or cream to restore creaminess. The pasta may absorb sauce as it sits, so adjust consistency when reheating.