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Pasta with Tomato Cream Sauce

pasta with tomato cream sauce in a braiser with arugula and basil and parmesan
  • Serves:  4
  • Prep Time:  20 min
  • Cook Time:  25 min

Ingredients

  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • ½ cup extra-virgin olive oil
  • 8 fresh basil leaves
  • 2 teaspoons sea salt
  • 1 pound rigatoni or penne
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • ½ cup arugula (optional)
  • 1 cup halved, cherry tomatoes (optional)
  • Red pepper flakes (optional)

Method

  1. In a large saucepan, set over medium heat, stir together the crushed tomatoes, tomato sauce, olive oil, basil and salt. When the sauce begins to simmer, reduce the heat to low. Simmer, stirring often until thickened, about 18-22 minutes.

  2. Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente according to the package instructions.

  3. Add the cream and Parmesan and cook, stirring until the cheese melts into the sauce. Add in the cooked pasta and stir until pasta is coated in sauce.

  4. Divide into bowls and serve topped with additional Parmesan, fresh arugula, cherry tomatoes and red pepper flakes if desired.