Instructions

• Heat 1 tablespoon olive oil in a large saucepan over medium heat until hot. Add the 1 small diced onion and cook, stirring occasionally, until softened, about 3 minutes.
• Add 2 minced garlic cloves, 1/2 teaspoon dried basil, and 1/4 to 1/2 teaspoon crushed red pepper flakes. Cook, stirring, for 1 minute until fragrant.
• Pour in the 1 (24-ounce) jar spaghetti sauce and the 1/2 cup heavy cream. Stir in 1/4 teaspoon black pepper and 1/4 teaspoon salt to combine.
• Bring the sauce to a gentle simmer, then reduce heat to low and simmer, uncovered, stirring occasionally, for 10 minutes or until the sauce is thickened to your liking.
• While the sauce simmers, cook 1 pound angel hair pasta according to the package directions until al dente. Drain the pasta.
• Add the drained pasta to the saucepan and toss gently over low heat until the pasta is evenly coated with the sauce, about 1 minute. Serve immediately.