Equipment Needed
- Large pot for boiling pasta
- Large, deep skillet or Dutch oven
- Wooden spoon or spatula
- Colander
- Measuring cups and spoons
Step-by-Step Instructions
First, I get my pasta water boiling in a large pot, salting it generously until it tastes like the sea. This is the only chance to season the pasta itself. While that comes to a boil, I start the sauce. In my large skillet, I heat the olive oil over medium heat. I add the minced garlic and cook it for just about 60 seconds, stirring constantly until it’s fragrant but not browned. The moment you smell that toasty garlic aroma is your cue to move to the next step. Burning the garlic will make the whole sauce bitter, so I watch it like a hawk.
Next, I pour in the entire can of crushed tomatoes. It will sizzle and splatter a bit—that’s a good sign! I add the dried oregano, red pepper flakes (this is where I add a gentle warmth), and a good pinch of salt and pepper. I give it all a good stir, reduce the heat to a gentle simmer, and let it bubble away for about 10-15 minutes. This isn’t a long simmer, but it’s crucial for the flavors to meld and for the sauce to thicken slightly. I use this time to add my pasta to the boiling water and cook it until it’s just shy of al dente, usually about a minute less than the package suggests.
Now, for the magic. Once the tomato sauce has thickened and my pasta is ready, I turn the heat under the skillet to low. I stir in the heavy cream, watching as the vibrant red sauce transforms into a beautiful, creamy coral-pink. It’s so satisfying. I then use tongs to transfer the undercooked pasta directly from the pot into the sauce. I reserve about a cup of the starchy pasta water just in case. The pasta will finish cooking in the sauce, absorbing all that flavor. I toss and stir everything together, adding a splash of pasta water if the sauce seems too thick—it helps it cling to every noodle perfectly.(See the next page below to continue…)