Creamy Tomato Rotini Pasta

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the rotini pasta according to the package instructions until al dente. Drain and set aside.

Step 2: Heat the olive oil in a large skillet over medium heat.

Step 3: Add the diced onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for 1 minute.

Step 4: Pour in the tomato sauce and stir in the Italian seasoning, salt, black pepper, and red pepper flakes.

Step 5: Let the sauce simmer for 5 to 7 minutes, stirring occasionally.

Step 6: Reduce the heat to low and stir in the heavy cream and butter until fully combined.

Step 7: Add the grated Parmesan cheese and mix until the sauce becomes smooth and creamy.

Step 8: Toss the cooked rotini pasta into the sauce until evenly coated.

Step 9: Garnish with fresh basil and extra Parmesan cheese before serving.

Storage and Reheating Tips

Store leftover Creamy Tomato Rotini Pasta in an airtight container in the refrigerator for up to 4 days.

Reheat the pasta in a skillet over low heat with a splash of milk or cream to loosen the sauce.

This pasta can also be frozen for up to 2 months, though the sauce may slightly change in texture after reheating.