- 1 cup vegetable broth
- 1 cup heavy cream*
- 8 ounces tomato sauce
- 1/4 teaspoon salt
- 1 clove garlic, finely minced
- 8 ounces uncooked penne or other tube-shaped pasta
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried basil
- 1 teaspoon sugar
- 1/3 cup freshly grated Parmesan cheese (+ more for topping, if desired)
- 1 ounce cream cheese
- Fresh basil, for serving (optional)
- Add the vegetable broth, cream, tomatoes, garlic, spices, and sugar to a large pot over medium-high heat.
- Bring to a boil, add the pasta, and reduce to a simmer. Cook, uncovered, until the pasta is cooked through and the liquid has reduced, 12-14 minutes (depending on type of pasta used). If the liquid is reducing too quickly, turn down the heat slightly and a some additional broth or water.
- Once the liquid is reduced and the pasta is al-dente, turn the heat down to low.
- Mix in the Parmesan cheese and cream cheese. Plate, top with fresh basil, and serve.
- This recipe is very flexible! If you don’t have vegetable broth, you can use chicken broth. Don’t have tomato sauce? Blend up some canned diced tomatoes, or use crushed. Don’t have fresh garlic? Use garlic powder.
- Heavy cream: If the thought of that much cream is too much for you, try subbing half-and-half (or mix one cup cream with one cup milk).
- Cream Cheese: I like to add this at the end for a different type of creaminess and slight tang. Omit it if you’d like. I’ve also had great success using mascarpone!