Ingredients:

  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional)
  • 4 cups vegetable broth
  • 8 ounces uncooked pasta (penne, rotini, or similar shape)
  • ½ cup heavy cream
  • ¼ cup grated Parmesan cheese, plus more for serving
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  2. Stir in crushed tomatoes, oregano, and red pepper flakes (if using). Season with salt and pepper.
  3. Pour in vegetable broth and bring to a boil. Add pasta, stir to combine, and reduce heat to a simmer.
  4. Cook, uncovered, stirring occasionally, until pasta is cooked through and most of the liquid has been absorbed, about 15-20 minutes.
  5. Stir in heavy cream and Parmesan cheese until melted and creamy.
  6. Serve immediately, garnished with additional Parmesan cheese, if desired.