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Creamy Tomato Pasta

Pantry tomatoes, a little cream, and 25 minutes. This is the one my kids ask for by name.

Ingredients

• 12 oz penne or rigatoni
• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan, plus more
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Fresh basil, torn

Instructions

1. Boil the pasta in well-salted water until 1 minute short of done. Save 1 cup of the pasta water, then drain.
2. In a large skillet, cook the onion in olive oil over medium heat for 5 minutes. Add garlic, oregano, and pepper flakes for 30 seconds.
3. Pour in the tomatoes and simmer 10 minutes, stirring now and then.
4. Stir in the cream and Parmesan. Add the pasta and 1/4 cup pasta water. Toss until glossy, adding more water if needed.
5. Top with basil and extra cheese.

Notes

If the sauce tastes sharp, add a pinch of sugar. Half-and-half works in place of cream, but the sauce will be a little thinner.

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