Description
This Campanelle Pasta with Creamy Tomato Sauce is cozy, satisfying, and easy enough for weeknights. The pasta’s fluted edges scoop up every bit of the rich, velvety sauce made with tomatoes, garlic, and a splash of cream. Finish with fresh basil and Parmesan—perfection!
Ingredients
â–¢ 12 oz campanelle pasta
â–¢ 1 tablespoon olive oil
â–¢ 3 cloves garlic, minced
â–¢ 1 (14.5 oz) can crushed tomatoes
â–¢ 1 tablespoon tomato paste
▢ ½ teaspoon dried oregano
▢ ½ teaspoon salt, or to taste
▢ ¼ teaspoon black pepper
▢ ½ cup heavy cream
▢ ½ cup freshly grated Parmesan cheese
â–¢ Fresh basil, for garnish
Instructions
1. Cook the campanelle pasta in salted boiling water according to package instructions. Reserve ½ cup pasta water, then drain.
2. Meanwhile, heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. Stir in crushed tomatoes, tomato paste, oregano, salt, and pepper. Simmer for 8–10 minutes.
4. Reduce heat and stir in heavy cream. Simmer for 2 more minutes.
5. Add drained pasta to the sauce along with Parmesan cheese. Toss to coat, adding reserved pasta water a splash at a time to loosen the sauce if needed.
6. Serve hot, topped with fresh basil and more Parmesan if desired.
Notes
• Campanelle pasta holds creamy or chunky sauces beautifully—feel free to add sautéed mushrooms, spinach, or grilled chicken for variation.
• You can sub Greek yogurt or half-and-half for the heavy cream in a pinch.
• This recipe is vegetarian and can be made gluten-free with GF pasta.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 45mg