Ingredients
Method
- Sauté Aromatics: Heat the olive oil in a large skillet or saucepan over medium-low heat. Add the sliced garlic and red pepper flakes. Cook gently, stirring frequently, until the garlic is fragrant and just starting to turn golden at the edges (about 2-3 minutes). Do not let it brown deeply, as it will turn bitter.
- Add Tomatoes: Pour in the whole peeled tomatoes along with their juices. Use a wooden spoon or potato masher to crush the tomatoes directly in the pan until they break down into a chunky consistency. Stir in the salt.
- Simmer: Increase heat to medium-high and bring the sauce to a gentle bubble, then immediately reduce heat to low. Let it simmer uncovered for 10 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly.
- Finish with Cream: Remove the pan from the heat. Stir in the heavy cream until fully incorporated and the sauce turns a soft orange-red hue. Taste and adjust salt if needed.
- Serve: Ladle immediately over hot pasta or grilled chicken. Top with torn fresh basil and a generous dusting of Parmesan cheese.
Nutrition
Notes
This dish has earned its place on my counter because it requires almost no attention once the lid goes on. I often stir in a splash of heavy cream right at the end, letting it melt into the red base for a luxurious finish that feels indulgent but takes less than fifteen minutes from start to finish.
For the best texture, crush your tomatoes by hand before they hit the pot. This releases more pectin and creates a thicker sauce body without needing reduction time. It’s a simple tactile step that makes the difference between watery and rich.