Creamy Tomato Basil Pasta (Printable)
Velvety pasta with ripe tomatoes and fresh basil in a luscious cream sauce.
# What You'll Need:
→ Pasta
01 - 12 oz penne or fettuccine
→ Sauce
02 - 2 tbsp olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 garlic cloves, minced
05 - 28 oz canned crushed tomatoes
06 - 1/2 cup heavy cream
07 - 1/4 cup grated Parmesan cheese
08 - 1 tsp sugar (optional)
09 - 1 tsp salt, or to taste
10 - 1/2 tsp black pepper
11 - 1/2 tsp dried oregano
→ Finishings
12 - 1/2 cup fresh basil leaves, torn or chopped
13 - Extra grated Parmesan, for serving
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Sauté onion until translucent, about 3–4 minutes. Add garlic and cook for 1 minute until fragrant.
03 - Pour in the crushed tomatoes, oregano, salt, pepper, and sugar (if using). Simmer for 10 minutes, stirring occasionally.
04 - Reduce heat to low. Stir in heavy cream and Parmesan, simmering gently for 2–3 minutes until sauce is creamy and slightly thickened.
05 - Add drained pasta to the sauce, tossing to coat. If needed, add reserved pasta water a little at a time until desired sauce consistency is reached.
06 - Remove from heat. Stir in fresh basil.
07 - Serve immediately, topped with extra Parmesan and more fresh basil if desired.
# Expert Tips:
01 -
- The cream transforms ordinary tomato sauce into something luxurious without much extra effort
- It comes together in about 30 minutes but tastes like it simmered all afternoon
02 -
- Adding cold cream to hot sauce can cause it to separate, so let it come to room temperature first
- The reserved pasta water is your insurance policy for adjusting sauce consistency later
03 -
- Grate your own Parmesan from a wedge rather than using pre-grated cheese
- Do not let the cream boil vigorously or it may separate and become grainy