# What You Need:
→ Pasta & Dairy
01 - 12 oz penne or linguine pasta (dry)
02 - ½ cup heavy cream
03 - ½ cup grated Parmesan cheese
04 - 1 tbsp unsalted butter
→ Vegetables & Herbs
05 - 1 medium yellow onion, finely chopped
06 - 3 garlic cloves, minced
07 - 2 cans (800 g) diced tomatoes (canned, undrained)
08 - 2 cups fresh basil leaves, chopped (plus extra for garnish)
→ Liquids & Basics
09 - 3 cups vegetable broth
10 - 1 tbsp olive oil
11 - Salt and pepper to taste
12 - Pinch of red pepper flakes (optional)
# Step-by-Step:
01 - Heat olive oil in a large, deep pot over medium heat. Add onion and sauté for 2-3 minutes until soft. Add garlic and cook for an additional minute until fragrant.
02 - Stir in the uncooked pasta, diced tomatoes (with their juice), vegetable broth, and butter. Mix well.
03 - Season with salt, pepper, and optional red pepper flakes. Bring to a boil, then reduce to a simmer.
04 - Cook uncovered, stirring frequently to prevent sticking, for 12-14 minutes or until the pasta is al dente and most of the liquid has reduced.
05 - Stir in heavy cream, Parmesan cheese, and chopped basil. Mix until the sauce is creamy and the pasta is well coated.
06 - Check seasoning and adjust with more salt or pepper as needed.
07 - Serve immediately, garnished with extra basil and Parmesan if desired.
