Ingredients
12 oz pasta (penne, rigatoni, or spaghetti)
1 tbsp olive oil
3 cloves garlic, minced
1 small onion, diced
1 can (15 oz) white beans (cannellini or great northern), drained & rinsed
1 can (14-15 oz) crushed tomatoes
1/2 cup heavy cream (or half-and-half)
1/2 cup pasta water (reserved)
1/2 tsp red pepper flakes (optional)
1/2 tsp dried oregano
Salt & black pepper, to taste
1/2 cup grated Parmesan cheese
Fresh basil or parsley, for garnish
Instructions
Cook the pasta according to package instructions. Reserve ½ cup pasta water, then drain.
Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add onion and cook until soft (3–4 minutes). Stir in garlic and cook for 30 seconds.
Build the sauce: Add crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer for 8–10 minutes.
Add beans & cream: Stir in white beans and heavy cream. Simmer for another 3–5 minutes until slightly thickened.
Combine: Add cooked pasta and a splash of reserved pasta water. Toss until coated and creamy.
Finish: Stir in Parmesan cheese and adjust seasoning.
Serve: Garnish with fresh herbs and extra Parmesan.
Notes
Cooking Tips
- Creamier texture: Blend half the beans before adding for a thicker sauce.
- Salt your pasta water well—it enhances the overall flavor.
- Use reserved pasta water to loosen and emulsify the sauce.
- Fresh herbs at the end add brightness and balance richness.
Variations
- Vegan Version: Swap heavy cream for coconut milk or cashew cream and skip Parmesan (or use vegan cheese).
- Add Greens: Stir in spinach or kale during the last few minutes.
- Protein Boost: Add grilled chicken, shrimp, or Italian sausage.
- Spicy Kick: Increase red pepper flakes or add chili oil.
- Cheesy Upgrade: Mix in mozzarella for extra gooey richness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Fat: 18g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 18g