# What You Need:
→ Pasta & Dairy
01 - 340 g (12 oz) penne or linguine pasta dry
02 - 120 ml (½ cup) heavy cream
03 - 60 g (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 - 800 g (2 cans) diced tomatoes canned, undrained
08 - 60 g (2 cups) fresh basil leaves, chopped plus extra for garnish
→ Liquids & Basics
09 - 720 ml (3 cups) vegetable broth
10 - 1 tbsp olive oil
11 - Salt and pepper to taste
12 - Pinch of red pepper flakes optional
# How-To:
01 - Heat olive oil in a large, deep pot over medium heat. Add onion and sauté 2-3 minutes until soft. Add garlic, cook 1 minute longer 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 red pepper flakes if desired. 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 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.
