Creamy Tomato Pasta Basil (Printable)
Luscious pasta with creamy tomato sauce and fresh basil for a comforting meal.
# What You'll Need:
→ Pasta
01 - 12 oz penne or fettuccine pasta
→ Sauce
02 - 2 tablespoons olive oil
03 - 1 small onion, finely chopped
04 - 3 garlic cloves, minced
05 - 28 oz canned crushed tomatoes
06 - 2/3 cup heavy cream
07 - 1 teaspoon sugar
08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/4 teaspoon red pepper flakes (optional)
→ Finishing
11 - 1/2 cup freshly grated Parmesan cheese, plus extra for serving
12 - 1 cup loosely packed fresh basil leaves, torn
13 - Extra virgin olive oil, for drizzling
# How To Make:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 4 to 5 minutes until softened.
03 - Stir in the minced garlic and cook for 1 minute until fragrant.
04 - Pour in crushed tomatoes, sugar, salt, black pepper, and red pepper flakes if using. Simmer uncovered for 10 minutes, stirring occasionally.
05 - Reduce heat to low. Stir in heavy cream and simmer for 2 to 3 minutes until the sauce becomes creamy.
06 - Add the drained pasta and grated Parmesan to the sauce. Toss thoroughly, adding reserved pasta water as needed to achieve a silky texture.
07 - Remove from heat. Stir in most of the torn basil leaves, reserving some for garnish. Serve immediately topped with extra Parmesan, a drizzle of olive oil, and remaining basil leaves.
# Expert Tips:
01 -
- It comes together in under 30 minutes but tastes like you spent all afternoon in the kitchen.
- The cream transforms the tomato sauce into something silky and luxurious that clings to every strand of pasta.
- Fresh basil at the end makes it feel special without requiring any real skill.
02 -
- Reserve your pasta water before draining—that starchy water is liquid gold for loosening the sauce to the perfect consistency without watering it down.
- Never boil the cream once it's in the sauce or it can separate and break; keep the heat gentle and everything stays silky.
- Taste the sauce before you finish it and adjust salt and pepper—this is your moment to make it exactly right for your palate.
03 -
- A handful of reserved pasta water is your insurance policy—it transforms a thick sauce into something that flows and clings instead of clumping.
- Freshly grated Parmesan melts seamlessly into the sauce while pre-grated versions turn grainy and separate because of the anti-caking agents they add.