Peas & Cream Pasta

This penne dish proves that a little cream goes a long way. Just a quarter cup of heavy cream transforms a simple tomato and pea sauce into something silky and lush without turning it into a heavy Alfredo. Crushed red pepper flakes add a quiet heat in the background, and a generous handful of fresh basil ties everything together.

The beauty here is the speed. Soften the onion, add tomatoes and peas, stir in the cream and seasonings, and toss with cooked pasta. That’s dinner in 30 minutes with almost no effort.

Frozen peas are actually ideal here. They’re picked and frozen at peak sweetness, so they taste better than most “fresh” peas you’ll find at the store. Just thaw them before adding to the sauce so they heat through without overcooking into mush.

Kitchen Tips

• Don’t boil the sauce after adding the cream. High heat can cause it to separate. A gentle simmer is all you need.
• Use fresh basil, not dried. In a quick sauce like this, dried basil tastes dusty compared to the bright, peppery punch of fresh leaves.
• Toss the pasta with the sauce in the pan rather than just pouring sauce on top. This coats every tube evenly.
• Reserve a cup of pasta water. A splash helps the sauce cling to the penne if it looks too thick.

Variations

• Add crumbled pancetta or crispy prosciutto for a salty, meaty element.
• Toss in baby spinach or arugula with the hot pasta for extra greens.
• Finish with grated Pecorino Romano instead of Parmesan for a sharper, saltier bite.