Tomato Basil Bowtie Pasta

The pasta water was already boiling when I realized I'd forgotten to pick up penne, so I grabbed the bag of farfalle instead. That little butterfly shape caught the creamy tomato sauce in ways I hadn't expected, tucking into every fold and ridge. My husband walked in just as I was tearing basil over the pan, and the smell stopped him mid-sentence. We ended up eating straight from the skillet with two forks, standing at the stove. Sometimes the best meals are the ones that surprise you.

I made this on a rainy Tuesday when I was too tired to think but too hungry to order in. The kitchen fogged up from the pasta pot, and I remember standing there stirring the sauce, watching it turn from bright red to this soft coral pink as the cream swirled in. My daughter set the table without being asked. We ate in comfortable silence, the kind that only happens when the food is exactly what you needed.

Ingredients

• Bowtie pasta: The ridged wings grab onto every bit of sauce, and they look cheerful on the plate, which matters more than you'd think on a weeknight.
• Olive oil: Use something you'd actually drizzle on bread, it makes a difference in the base flavor of the whole dish.
• Garlic: Mince it fine so it melts into the oil and perfumes everything without overpowering the tomatoes.
• Yellow onion: Chop it small and let it go soft and sweet, it's the backbone that holds the sauce together.
• Crushed tomatoes: I keep cans of these in the pantry year round, they're more reliable than fresh in winter and break down into silk.
• Tomato paste: This little spoonful deepens the color and adds a concentrated richness you can't get any other way.
• Heavy cream: It transforms the sauce from sharp to smooth, rounding out the acidity with just a few glugs.
• Sugar: A tiny bit balances the tomatoes' tang, especially if your canned tomatoes are on the tart side.
• Crushed red pepper flakes: Optional but I always add them, just enough to wake up your tongue without making it spicy.
• Salt and black pepper: Taste as you go, the Parmesan will add more saltiness at the end so start conservatively.
• Fresh basil: Tear it with your hands right before it goes in, the bruised edges release more fragrance than a knife ever could.
• Parmesan cheese: Grate it yourself if you can, the pre-shredded stuff doesn't melt the same and the flavor is muted.

Instructions

Boil the pasta:

Get your water rolling with enough salt that it tastes like the sea, then cook the bowties until they still have a little bite in the center. Scoop out a coffee mug's worth of that starchy water before you drain, it's liquid gold for loosening the sauce later.

Soften the aromatics:

Heat the olive oil until it shimmers, then add the onion and let it cook slowly until it's translucent and smells sweet, about four minutes. Toss in the garlic and stir for just a minute, until your kitchen smells like an Italian grandmother's house.

Build the tomato base:

Stir in the tomato paste and let it cook for a full minute, it'll darken slightly and lose that raw metallic edge. Pour in the crushed tomatoes along with the sugar, red pepper flakes, salt, and black pepper, then let it all simmer and thicken while the flavors get to know each other.

Add the cream:

Turn the heat down low and pour in the cream, stirring gently as the sauce turns pale and silky. Let it bubble softly for two minutes, just enough to marry everything together without breaking the cream.

Toss the pasta:

Add the drained bowties straight into the skillet along with a splash of that reserved pasta water. Toss everything together with tongs, letting the sauce cling to every fold and curve.

Finish with herbs and cheese:

Tear in the fresh basil and shower in the Parmesan, then toss for another minute or two while everything melts and mingles. Taste it now and adjust the salt if it needs it, every palate is different.

Serve it up:

Pile it into warm bowls and top with extra cheese and a few basil leaves if you're feeling fancy. Eat it while it's hot and the cheese is still melting into the sauce.

Save

The first time I served this to friends, one of them scraped her bowl clean and asked if I'd been hiding my Italian roots. I'm not Italian, not even a little, but this dish makes me feel like I could be. It's become my go to when I want to feel capable in the kitchen without actually breaking a sweat. There's something about twirling creamy pasta on a fork that makes everything else fade into the background.

Making It Your Own

I've stirred in handfuls of baby spinach at the end when I'm pretending to eat more greens, and it wilts right into the sauce without changing the flavor. Mushrooms are lovely too if you slice them thin and sauté them with the onions. Once I added leftover roasted red peppers from a jar and it turned into a completely different dish, sweeter and smokier. The base is forgiving enough that you can toss in whatever vegetables are looking sad in your crisper drawer.

Pairing and Serving

This pasta doesn't need much competition on the plate. I usually tear up some romaine and toss it with lemon juice and olive oil, something crisp to cut through the richness. Garlic bread is never a bad idea, especially if you've got a baguette going stale on the counter. A cheap bottle of red wine works too, nothing fancy, just something to sip between bites. It's the kind of meal that makes a Tuesday feel like a Saturday.

Storing and Reheating

Leftovers keep in the fridge for three days, though the pasta will soak up some of the sauce as it sits. When you reheat it, add a splash of milk or cream and a little pasta water if you saved any, then warm it gently in a pan over low heat. The microwave works in a pinch but it never tastes quite as silky. I've eaten this cold straight from the container at midnight more than once, and honestly it's still good.

• If you're meal prepping, store the sauce and pasta separately so the noodles don't get mushy.
• Freeze the sauce alone in portions and just boil fresh pasta when you're ready to eat.
• Reheat in a skillet instead of the microwave for the best texture and flavor.

Save

This is the kind of recipe that makes you look like you know what you're doing, even if you're winging it. Keep the ingredients on hand and you'll never be more than half an hour away from something that feels like a hug in a bowl.

Recipe FAQs

→ Can I use a different pasta shape?

Absolutely. Any medium pasta works well—penne, rigatoni, or fettuccine are excellent alternatives that hold the creamy sauce beautifully.

→ How do I prevent the sauce from breaking?

Lower the heat before adding cream and stir gently. Add cream slowly to the warm tomato base rather than pouring it in all at once. This ensures a smooth, silky texture.

→ What can I do with leftover pasta?

Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to restore creaminess.

→ Is there a dairy-free version?

Yes. Substitute coconut cream or oat cream for heavy cream, and use vegan Parmesan. The sauce will still be rich and flavorful while remaining plant-based.

→ Can I make the sauce ahead?

Yes. Prepare the tomato sauce up to step 4 and refrigerate for up to 2 days. Reheat gently before tossing with pasta. This makes weeknight preparation faster.

→ What should I pair with this dish?

Serve alongside a crisp green salad, garlic bread, or roasted vegetables. A light white wine like Pinot Grigio complements the creamy tomato sauce perfectly.