Creamy Spaghetti
Creamy Spaghetti
Ingredients
- 12 ounces spaghetti
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can crushed tomatoes, (28 ounce)
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon red pepper flakes, (optional)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons parsley, fresh, chopped for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the spaghetti.
⏱️ 10 min
- 2
While the spaghetti is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 3
Pour in the crushed tomatoes, salt, and black pepper. Bring the sauce to a simmer and cook for 10-12 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 12 min
- 4
Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until fully combined and the sauce is smooth and creamy. Add the chopped fresh basil.
⏱️ 3 min
- 5
Add the drained spaghetti directly into the skillet with the creamy tomato sauce. Using tongs, toss the spaghetti thoroughly to ensure every strand is coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 6
Serve immediately, garnished with additional grated Parmesan cheese and fresh chopped parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Spaghetti
- 12 ounces spaghetti
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can crushed tomatoes, (28 ounce)
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon red pepper flakes, (optional)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons parsley, fresh, chopped for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the spaghetti.
⏱️ 10 min - 2
While the spaghetti is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 3
Pour in the crushed tomatoes, salt, and black pepper. Bring the sauce to a simmer and cook for 10-12 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 12 min - 4
Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until fully combined and the sauce is smooth and creamy. Add the chopped fresh basil.
⏱️ 3 min - 5
Add the drained spaghetti directly into the skillet with the creamy tomato sauce. Using tongs, toss the spaghetti thoroughly to ensure every strand is coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 6
Serve immediately, garnished with additional grated Parmesan cheese and fresh chopped parsley.
⏱️ 1 min