Creamy Tomato Pasta Basil (Printable Version)
Velvety tomato cream sauce pasta with fresh basil and parmesan for a comforting dish.
# Ingredient List:
→ Pasta
01 - 12 oz dried penne or fusilli pasta
→ Sauce
02 - 2 tbsp olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 garlic cloves, minced
05 - 14 oz canned crushed tomatoes
06 - ½ cup heavy cream
07 - 2 tbsp tomato paste
08 - 1 tsp sugar
09 - ½ tsp salt, adjust to taste
10 - ¼ tsp freshly ground black pepper
11 - Pinch of red pepper flakes (optional)
→ Finish
12 - 1 oz freshly grated Parmesan cheese, plus extra for serving
13 - ½ cup fresh basil leaves, torn
14 - 1 tbsp unsalted butter
# Directions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain, reserving ½ cup of the pasta water.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3 to 4 minutes until soft and translucent.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add tomato paste and cook, stirring, for 1 minute to develop flavor.
05 - Pour in crushed tomatoes along with sugar, salt, black pepper, and red pepper flakes if using. Simmer gently for 8 to 10 minutes, stirring occasionally.
06 - Reduce heat, then stir in heavy cream and simmer for 2 to 3 minutes until sauce thickens slightly.
07 - Add drained pasta to the sauce along with Parmesan, butter, and half of the basil leaves. Toss well to coat, adding reserved pasta water gradually if sauce is too thick.
08 - Plate immediately, topped with remaining Parmesan and fresh basil leaves.
# Expert Tips:
01 -
- It's ready in 30 minutes, which means weeknight dinner without the stress.
- The cream softens the tomato bite into something almost luxurious, and fresh basil at the end feels like a small indulgence you actually deserve.
02 -
- Don't skip reserving pasta water—it's starch that helps the sauce cling to the noodles and is worth its weight in gold when things feel too thick.
- Add cream to a sauce that's still simmering gently, not boiling hard, or you risk it curdling and turning grainy instead of smooth.
03 -
- Taste the sauce before you add the pasta—that's your last chance to adjust salt, pepper, or acidity, and it takes just a second.
- Use a wooden spoon to stir so you don't scratch the skillet, and you'll hear a softer, more satisfying sound as you work.