Creamy Tomato Basil Pasta

My tiny apartment kitchen was filled with the most incredible aroma when I first attempted this dish after a particularly brutal day at work. The cream was a last-minute addition born from sheer desperation after realizing my tomato sauce was too acidic, but that happy accident completely transformed everything.

I served this to my skeptical roommate who swore she hated cream sauces, but she went back for seconds and licked her plate clean. The way the fresh basil hits the hot sauce at the end creates this fragrance that makes everyone stop what they are doing and wander into the kitchen.

Ingredients

• 340 g penne or fettuccine: Choose pasta with ridges or texture to hold onto the creamy sauce
• 2 tbsp olive oil: A quality extra virgin makes a noticeable difference in the finished dish
• 1 small yellow onion: Finely chopped so it melts into the sauce rather than staying chunky
• 3 garlic cloves: Freshly minced releases more oils and flavor than pre-minced
• 800 g canned crushed tomatoes: San Marzano variety yields the sweetest, most authentic flavor
• 120 ml heavy cream: Room temperature incorporates more smoothly than cold cream
• 40 g grated Parmesan: Add it while the sauce is hot so it melts completely
• 1 tsp sugar: This little trick balances out canned tomato acidity beautifully
• 1 tsp salt and ½ tsp black pepper: Adjust these gradually as the sauce reduces
• ½ tsp dried oregano: Dried herbs work better here than fresh for the base sauce
• 20 g fresh basil leaves: Tear these by hand right before serving for the brightest flavor
• Extra Parmesan: A generous final topping makes it feel restaurant worthy

Instructions

Get the pasta going first:

Bring a large pot of generously salted water to a rolling boil, cook pasta until al dente, and reserve that precious half cup of pasta water before draining.

Build your flavor foundation:

Heat olive oil in a large skillet over medium heat, sauté onion until translucent and soft, then add garlic for just one minute until fragrant but not browned.

Create the base sauce:

Pour in crushed tomatoes along with oregano, salt, pepper, and optional sugar, then let everything simmer for about 10 minutes while stirring occasionally.

Add the magic:

Reduce heat to low and stir in heavy cream and Parmesan, letting it simmer gently for 2 to 3 minutes until the sauce becomes velvety and slightly thickened.

Bring it all together:

Add drained pasta directly to the sauce and toss thoroughly, adding reserved pasta water a little at a time until you achieve the perfect silky consistency.

Finish with fresh brightness:

Remove from heat immediately, stir in torn fresh basil leaves, and serve while steaming hot with extra Parmesan scattered on top.

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This became my go-to comfort meal during a lonely winter when I was learning to cook for myself. Now whenever I make it for friends, someone always asks for the recipe before they have even finished their first bite.

Making It Your Own

Once I added some red pepper flakes to the oil while sautéing the onion and it created this gentle warmth that balanced the cream perfectly. Try stirring in some sun-dried tomatoes or a splash of white wine if you want to elevate it even further.

Serving Suggestions

A crisp green salad with an acidic vinaigrette cuts through the richness beautifully. I have also found that roasted broccoli or asparagus on the side makes the whole plate feel more complete and less heavy.

Storage And Reheating

This sauce actually tastes better the next day as the flavors deepen and meld together. Store leftovers in an airtight container for up to three days, adding a splash of water when reheating to revive the creamy texture.

• The pasta will continue absorbing sauce as it sits
• Reheat gently over low heat rather than microwaving on high
• Fresh basil is best added just before serving again

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There is something deeply satisfying about transforming such simple ingredients into a dish that feels like a warm embrace.

Recipe FAQs

→ Can I make this dairy-free?

Yes, substitute heavy cream with coconut cream and use vegan Parmesan cheese. The sauce remains creamy and flavorful while accommodating dairy-free diets.

→ What pasta shapes work best?

Penne and fettuccine both work beautifully. Penne catches sauce in its tubes, while fettuccine offers more surface area for the creamy coating to cling to.

→ Why add sugar to the sauce?

Sugar balances the natural acidity of canned tomatoes. Start with one teaspoon and adjust to taste—some tomato brands are sweeter than others.

→ Can I add protein to this dish?

Absolutely. Grilled chicken, sautéed shrimp, or even pan-seared chicken breast complement the creamy tomato sauce beautifully. Cook protein separately and toss it in at the end.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or cream to restore the silky consistency.

→ What wine pairs well?

A crisp Pinot Grigio or Sauvignon Blanc cuts through the cream while complementing the tomato flavors. For red wine lovers, a light Chianti works nicely.