Creamy Tomato Basil Pasta (Printable)

Velvety pasta with ripe tomatoes, fresh basil, and a creamy sauce for a cozy Italian flavor.

# What You Need:

→ Pasta

01 - 12 oz penne or fettuccine

→ Sauce

02 - 2 tbsp olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 28 oz canned crushed tomatoes
06 - 1/2 cup heavy cream
07 - 1 tsp sugar
08 - 1 tsp salt, or to taste
09 - 1/2 tsp freshly ground black pepper
10 - 1 pinch red pepper flakes (optional)
11 - 1 cup fresh basil leaves, torn

→ Finishing

12 - 1/2 cup grated Parmesan cheese, plus extra for serving
13 - Fresh basil leaves, for garnish

# Steps:

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 of pasta water, then drain the pasta.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and sauté for 3-4 minutes until translucent. Add garlic and cook for another 30 seconds.
03 - Pour in the crushed tomatoes, sugar, salt, black pepper, and red pepper flakes (if using). Simmer for 8-10 minutes, stirring occasionally.
04 - Reduce heat to low. Stir in the heavy cream and cook for 2 minutes, until the sauce is creamy and well combined.
05 - Add the cooked pasta and reserved pasta water to the sauce. Toss to coat evenly.
06 - Stir in grated Parmesan and fresh torn basil. Adjust seasoning if needed.
07 - Serve immediately, garnished with extra Parmesan and basil leaves.

# Expert Advice:

01 -
  • The way cream tames the acidity of tomatoes creates the kind of sauce that makes you want to lick the plate
  • This is the pasta I turn to when I want dinner to feel special without actually requiring any special occasion
02 -
  • The pasta water is not optional, it is the secret that binds the sauce to the noodles
  • Cream can sometimes separate if added too quickly over high heat, so keep the temperature low
03 -
  • Tear basil by hand instead of cutting it to prevent bruising and discoloration
  • Room temperature cream incorporates more smoothly than cold straight from the fridge

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