1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
1/2 cup heavy whipping cream
1/4 cup chopped fresh basil or 1-1/2 teaspoons dried basil
1/2 cup grated Parmesan cheese
Directions
Cook pasta according to package directions. Meanwhile, in a large skillet, bring the tomatoes to a boil. Cook until most of the liquid is evaporated, about 5 minutes. Reduce heat.
Stir in the cream and basil; heat through (do not boil). Drain pasta. Add pasta and Parmesan cheese to sauce; toss to coat.