Creamy Tomato Basil Orecchiette

• 8 ounces orecchiette pasta
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 can (28 ounces) crushed tomatoes
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, chopped
• 1 teaspoon sugar
• Salt and pepper to taste
• Optional: Red pepper flakes for spice

Steps

1. 1 Cook the orecchiette according to package instructions until al dente; drain and set aside.
2. 2 In a large skillet, heat olive oil over medium heat. Add the onion and cook until translucent.
3. 3 Add the garlic and cook for another minute until fragrant.
4. 4 Pour in the crushed tomatoes and sugar. Stir well and let simmer for 10 minutes.
5. 5 Stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy.
6. 6 Add the cooked orecchiette to the sauce and toss to coat.
7. 7 Season with salt and pepper to taste. Stir in fresh basil.
8. 8 Serve hot, with extra Parmesan and optional red pepper flakes if desired.

Equipment

• Large skillet
• Pot for pasta

Variations

• Add spinach for extra greens.
• Substitute orecchiette with another pasta shape like farfalle.

Substitutions

• Use half-and-half if you don't have heavy cream.
• Substitute fresh basil with dried basil (use 1 tablespoon).

Pairings

• Serve with a glass of Pinot Noir.
• Add crusty bread for a complete meal.

Nutrition

Tips

• For a richer flavor, sauté aromatics until golden.
• Reserve a bit of pasta water to adjust sauce consistency if needed.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to loosen the sauce.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stove, adding a bit of milk or cream to restore creaminess.

Serving Suggestions

• Pair with a crisp green salad.
• Add grilled chicken for extra protein.

FAQ