Creamy Sun-Dried Tomato Cavatappi
VIEW RECIPECook the pasta:
Bring a large pot of salted water to a boil. Add the mezze maniche and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Prepare the sauce:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the garlic and cook for another minute.
Add the tomatoes:
Pour in the canned chopped tomatoes, season with salt and pepper, and simmer for 10 minutes, stirring occasionally.
Creamy touch:
Reduce the heat and stir in the heavy cream. Mix well until the sauce becomes smooth and creamy. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
Combine pasta and sauce:
Add the cooked mezze maniche to the skillet and toss gently to coat with the sauce. Let it cook together for 2-3 minutes for flavors to meld.
Finish and serve:
Remove from heat, sprinkle with fresh basil leaves and grated Parmesan cheese. Serve immediately while hot.