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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat olive oil in a skillet over medium-high heat. Place tomatoes cut-side down and cook for 5–7 minutes, until softened and the skins start to blister.
Using tongs, peel the skins off right in the pan. Mash the tomatoes down with a fork.
Add Italian seasoning, red pepper flakes, salt, and pepper. Mix everything together.
Add garlic and cook for about 30 seconds until fragrant.
Pour in heavy cream and let the sauce simmer for 1–2 minutes until slightly thickened.
Add your favorite cooked pasta and toss until coated.
Stir in Parmesan and butter. Add a splash of pasta water if needed to loosen the sauce.
Finish with extra Parmesan and fresh basil for garnish.
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Use fresh basil for garnish to enhance the flavor.
Add a splash of pasta water to adjust the sauce consistency.
Can I use canned tomatoes?
Yes, you can use canned tomatoes, but fresh Roma tomatoes give the best flavor.
What type of pasta works best?
Any pasta of your choice works well, but ravioli pairs excellently with this sauce.
How can I make it spicier?
Increase the amount of red pepper flakes for more heat.
Can I make this sauce ahead of time?
Yes, you can make the sauce ahead and store it in the fridge for up to 3 days.
Is there a substitute for heavy cream?
You can use half-and-half or a plant-based cream alternative.
