Pin it The smell of garlic hitting hot olive oil always pulls me into the moment, no matter how chaotic the day has been. This pasta became my go-to on nights when I craved something warm and satisfying but didn't want to spend an hour in the kitchen. The bowtie shape holds onto that creamy tomato sauce in a way that makes every bite feel indulgent. I started making it after a friend mentioned how a touch of sugar can balance out the acidity in canned tomatoes, and honestly, that little trick changed everything. Now it's the dish I turn to when I need comfort without the fuss.
I made this for my sister one evening when she stopped by unannounced, exhausted from a long shift. She sat at the kitchen counter while I cooked, and we talked about nothing in particular while the sauce bubbled away. When I set the bowl in front of her, she took one bite and closed her eyes, and I knew I'd nailed it. It's become our unspoken tradition now, this pasta, whenever one of us needs a reset. Sometimes the best recipes aren't the fancy ones, they're the ones that show up exactly when you need them.
Ingredients
- Bowtie pasta: The ridges and folds of farfalle catch the creamy sauce beautifully, and they're sturdy enough not to get mushy if you need to reheat leftovers.
- Olive oil: Use a decent one here since it's the base of your flavor, I learned the hard way that cheap oil can taste flat and dull.
- Garlic: Fresh cloves are non-negotiable, the jarred stuff just doesn't have that sharp, aromatic punch you need to wake up the sauce.
- Yellow onion: Finely chopped and sautéed until soft, it adds a gentle sweetness that rounds out the tomato acidity.
- Crushed tomatoes: I prefer the canned kind with no added seasonings so I can control the flavor myself, and they break down into a smooth sauce easily.
- Tomato paste: This little dollop deepens the tomato flavor and gives the sauce body, don't skip it even though it seems small.
- Heavy cream: It transforms the sauce from sharp and tangy to silky and rich, just a half cup makes all the difference.
- Sugar: A teaspoon is all you need to balance the acidity without making the sauce taste sweet, it's like a secret handshake with your taste buds.
- Crushed red pepper flakes: Optional, but I love the gentle warmth they add, you can always leave them out if you're feeding kids.
- Salt and black pepper: Season the pasta water generously and taste the sauce before serving, under-seasoning is the easiest mistake to make.
- Fresh basil: Stirred in at the end, it brings a peppery, almost minty freshness that dried basil just can't replicate.
- Parmesan cheese: Freshly grated melts right into the sauce and adds a nutty, salty finish that ties everything together.
Instructions
- Boil the pasta:
- Bring a large pot of water to a rolling boil and salt it generously, it should taste like the sea. Cook the bowtie pasta until al dente, then save a quarter cup of that starchy pasta water before draining.
- Sauté the aromatics:
- Heat olive oil in a large skillet over medium heat and add the chopped onion, letting it soften for a few minutes until it turns translucent and sweet. Toss in the garlic and stir for just a minute until the kitchen smells amazing.
- Build the tomato base:
- Stir in the tomato paste and let it cook for a minute to deepen its flavor, then pour in the crushed tomatoes along with the sugar, red pepper flakes, salt, and black pepper. Let it simmer gently for 5 to 7 minutes, stirring now and then so nothing sticks.
- Add the cream:
- Lower the heat and pour in the heavy cream, stirring it in slowly and watching the sauce turn into this gorgeous peachy-pink color. Simmer for another 2 minutes until it thickens just slightly and coats the back of a spoon.
- Toss the pasta:
- Add the drained pasta directly into the skillet along with that reserved pasta water, which helps the sauce cling to every piece. Toss everything together until the pasta is fully coated and glossy.
- Finish with herbs and cheese:
- Stir in the fresh basil and grated Parmesan, letting them melt into the sauce for a minute or two. Taste and adjust the seasoning, then serve it hot with extra cheese on top.
Pin it One night I made this pasta for a small dinner party, and my friend who claimed she didn't like tomato-based sauces had two helpings. She said it was the creaminess that won her over, how it didn't taste sharp or acidic like she expected. That moment reminded me that food can surprise people, and sometimes all it takes is a little cream and fresh basil to change someone's mind. I've made it a dozen times since, and it never gets old.
Making It Your Own
This recipe is flexible enough to handle whatever you have on hand or whatever your mood calls for. I've stirred in sautéed mushrooms when I wanted something earthy, and tossed in a handful of spinach at the end when I needed to use up greens before they wilted. You can swap the heavy cream for half-and-half or even whole milk if you want something lighter, though the sauce won't be quite as rich. A splash of white wine added with the tomatoes can bring a nice depth, and a pinch of oregano or thyme can shift the flavor profile if you're feeling adventurous. The best part is that it still tastes like the same comforting dish no matter how you tweak it.
Serving Suggestions
I usually serve this with a simple green salad dressed in lemon and olive oil to cut through the richness of the sauce. Garlic bread is always a hit, especially if you let people mop up the last bits of sauce from their bowls. If you're feeding a crowd, this pairs beautifully with roasted vegetables or a platter of antipasto. A glass of light red wine or even a crisp white works nicely alongside it. Leftovers reheat surprisingly well, just add a splash of water or cream to loosen the sauce back up.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to three days, though the pasta may soak up some of the sauce as it sits. When you reheat it, add a few tablespoons of water or a splash of cream to bring the sauce back to life, and warm it gently on the stove or in the microwave. I don't recommend freezing this one since cream-based sauces can separate and turn grainy when thawed. If you know you'll want to freeze it, make the sauce without the cream and add it fresh when you reheat.
- Always taste and adjust the seasoning after reheating, flavors can dull in the fridge.
- If the pasta seems dry, a drizzle of olive oil can help bring back some moisture and shine.
- Garnish with fresh basil and Parmesan right before serving to make it feel freshly made.
Pin it This pasta has become one of those recipes I don't even need to think about anymore, my hands just know what to do. I hope it brings you the same kind of easy comfort it's brought me, whether you're cooking for yourself or for someone you love.
Recipe FAQ
- → How do I prevent the sauce from breaking when adding cream?
Lower the heat to medium-low before stirring in the heavy cream. This prevents the tomato sauce from being too hot, which can cause the cream to separate. Stir gently and simmer for just 2 minutes until the sauce becomes creamy and smooth.
- → Can I use fresh tomatoes instead of canned?
Yes, you can use about 500 g of fresh tomatoes, chopped and crushed. However, you may need to simmer longer (10-12 minutes) to reduce excess moisture and concentrate the tomato flavor. Canned tomatoes are more convenient and provide consistent results.
- → What does al dente mean and why is it important?
Al dente means the pasta is cooked until tender but still has a slight firmness when bitten. This texture prevents the pasta from becoming mushy and absorbing too much sauce. Follow package instructions and test the pasta a minute or two before the suggested time.
- → How do I make this dish lighter?
Substitute half-and-half or whole milk for the heavy cream to reduce fat and calories while maintaining creaminess. You can also use Greek yogurt as a cream alternative, though stir it in off the heat to prevent curdling.
- → Can I prepare the sauce in advance?
Yes, make the tomato sauce (through step 3) up to 2 days ahead. Store in an airtight container in the refrigerator. Add the cream and fresh basil just before serving. Reheat gently over low heat, stirring frequently.
- → What's the purpose of reserving pasta water?
Pasta water contains starch that helps the sauce cling to the noodles and thicken naturally. Adding a splash of reserved pasta water creates a silkier sauce and helps combine the pasta with the sauce more effectively.