Tomato Basil Bowtie Pasta

My neighbor once told me her kids refused plain red sauce, so she started sneaking in cream and calling it pink pasta magic. I tried it the next week with farfalle because the bowtie shape catches sauce like little pockets, and honestly, I never went back. The kitchen smelled like garlic and basil for hours. My husband walked in, saw the pot, and said it looked like something from a restaurant. It became our default Tuesday dinner without us even planning it.

I made this for a friend who was recovering from surgery and didnt have much appetite. She ate a full bowl and asked for the recipe before I even left her apartment. The cream softens the acidity of the tomatoes just enough to make it gentle and comforting. I think the Parmesan helped too, because cheese fixes most things. She still texts me photos whenever she makes it now.

Ingredients

• Bowtie (farfalle) pasta: The ridges and folds trap the creamy sauce better than smooth noodles, and they look cheerful on the plate, which matters more than you'd think.
• Olive oil: Use something decent here since it's the base of your flavor, not the fancy stuff, but not the dusty bottle from three years ago either.
• Garlic, minced: Fresh is non negotiable because jarred garlic turns bitter when you sauté it, and this sauce depends on that sweet, toasted garlic smell.
• Yellow onion, finely chopped: Dice it small so it melts into the sauce and adds sweetness without chunky bits that kids might pick out.
• Canned crushed tomatoes: I keep two cans in the pantry at all times because this sauce has saved me on nights when I forgot to plan dinner.
• Tomato paste: A spoonful deepens the tomato flavor and thickens the sauce just enough so it doesn't slide off the pasta.
• Heavy cream: This is what turns sharp tomato sauce into something silky and luxurious, the kind of thing that makes you slow down and enjoy it.
• Sugar: Just a teaspoon balances the acidity of the tomatoes, and you won't taste sweetness, only roundness.
• Crushed red pepper flakes: Optional, but a pinch adds a gentle warmth that wakes up your taste buds without making it spicy.
• Salt and black pepper: Season the pasta water generously and taste the sauce before serving, because underseasoned pasta is a quiet tragedy.
• Fresh basil leaves, sliced: Stir this in at the very end so it stays bright green and fragrant, not dull and cooked down.
• Grated Parmesan cheese: The real stuff, not the green can, because it melts into the sauce and adds a nutty, salty finish that makes everything taste more expensive.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook the bowtie pasta until al dente, which means it should still have a slight bite in the center. Before you drain it, scoop out a small cup of pasta water because that starchy liquid will help the sauce cling later.

Sauté the aromatics:

Heat olive oil in a large skillet over medium heat, then add the chopped onion and cook until it turns soft and translucent, about three or four minutes. Toss in the minced garlic and stir constantly for just one minute, because garlic burns fast and bitter garlic ruins everything.

Build the tomato base:

Stir in the tomato paste and let it cook for a minute until it darkens slightly and smells sweet, then add the crushed tomatoes, sugar, red pepper flakes, salt, and black pepper. Let it simmer gently for five to seven minutes, stirring now and then, so the flavors meld and the sauce thickens just a bit.

Stir in the cream:

Lower the heat and pour in the heavy cream, stirring until the sauce turns a soft peachy pink and smells rich and creamy. Let it simmer for two minutes, but don't let it boil hard or the cream might separate.

Combine pasta and sauce:

Add the drained pasta to the skillet along with a splash of that reserved pasta water, then toss everything together so each bowtie gets coated. The pasta water helps the sauce loosen up and stick to the noodles instead of pooling at the bottom.

Finish with basil and cheese:

Stir in the sliced fresh basil and grated Parmesan, letting everything cook together for one or two minutes so the cheese melts and the basil wilts just slightly. Taste it and add more salt or pepper if it needs it, because this is your last chance to adjust.

Serve hot:

Spoon the pasta into bowls and top with extra Parmesan and a few more basil leaves if you have them. Serve it right away while the sauce is still creamy and the pasta is hot.

Save

One night I made this and plated it with a handful of torn basil on top, and my daughter said it looked like a garden on her plate. She never says things like that. We ate in the backyard with string lights on, and the pasta tasted better outside somehow, like the basil was even more fragrant in the cool air. I think that's when this recipe stopped being just dinner and started being a small occasion.

Making It Your Own

I've stirred in sautéed mushrooms when I had a container in the fridge, and the earthy flavor made the sauce feel heartier. Spinach works too, wilted right into the hot pasta at the end, and suddenly it feels a little healthier without losing the comfort. If you want protein, shredded rotisserie chicken or crispy bacon bits fold in beautifully. Once I added sun dried tomatoes because I had half a jar open, and the tangy sweetness made the whole thing more complex.

Storing and Reheating

This pasta keeps in the fridge for up to three days in an airtight container, though the sauce thickens as it sits. When you reheat it, add a splash of milk or cream and warm it gently on the stove, stirring often, because the microwave can make the sauce separate. I've reheated it in a skillet with a little pasta water and it came back to life, creamy and smooth again. It doesn't freeze well because of the cream, so plan to eat leftovers within a few days.

Serving Suggestions

I usually serve this with a simple green salad dressed in lemon and olive oil, because the brightness cuts through the richness of the cream. Garlic bread is a favorite on the side, especially if you have crusty bread to soak up any extra sauce left in the bowl. A glass of white wine or sparkling water with lemon feels right if you're turning it into a slightly fancier meal.

• Top with extra Parmesan and red pepper flakes if you want more sharpness or heat.
• Add a drizzle of good olive oil right before serving for a fruity finish.
• Pair with roasted vegetables like zucchini or bell peppers for a fuller plate.

Save

This recipe has become the one I make when I want to feel like I'm taking care of someone, even if that someone is just me after a long day. It's warm, easy, and always tastes like I put in more effort than I actually did.

Recipe Help & Answers

→ Can I make this sauce ahead of time?

Yes, you can prepare the tomato cream sauce up to 2 days in advance. Store it in an airtight container in the refrigerator. Reheat gently over low heat before tossing with freshly cooked pasta. Add the fresh basil just before serving for best flavor.

→ What can I substitute for heavy cream?

Half-and-half, whole milk, or Greek yogurt work well as lighter alternatives. For a vegan version, use coconut cream or cashew cream. Note that lighter substitutes may result in a thinner sauce, so you may want to simmer slightly longer to achieve desired consistency.

→ How do I prevent the sauce from breaking?

Keep the heat at medium or lower when adding cream to avoid curdling. Stir the cream in slowly and maintain a gentle simmer. If the sauce becomes too hot, remove from heat momentarily before continuing. Fresh cream products are less prone to breaking than older ones.

→ Can I add vegetables to this dish?

Absolutely. Sautéed mushrooms, spinach, zucchini, or sun-dried tomatoes complement the sauce beautifully. Add them when you sauté the onions or stir in at the end for fresher vegetables. This increases nutritional value without altering the core flavors.

→ Why reserve pasta water?

Pasta water contains starch that helps the sauce cling to the pasta and creates a silkier texture. It also helps adjust sauce consistency if needed. The starch acts as a natural emulsifier, making the sauce more cohesive and flavorful.

→ What wine pairs well with this dish?

A crisp white wine like Pinot Grigio, Sauvignon Blanc, or Vermentino complements the creamy tomato sauce beautifully. The acidity cuts through the richness of the cream, balancing the palate. Serve chilled alongside your meal.