Creamy Tomato Pasta Basil (Print Version)
Velvety pasta tossed in a rich tomato cream sauce, accented with fresh basil and Parmesan cheese.
# What You Need:
→ Pasta
01 - 12 oz penne or rigatoni
→ Sauce
02 - 2 tbsp olive oil
03 - 1 medium onion, finely chopped
04 - 3 garlic cloves, minced
05 - 28 oz canned crushed tomatoes
06 - ½ cup heavy cream
07 - 2 tbsp tomato paste
08 - 1 tsp sugar
09 - ½ tsp red pepper flakes (optional)
10 - Salt, to taste
11 - Black pepper, to taste
→ Finish & Garnish
12 - 1 cup fresh basil leaves, torn
13 - ½ cup grated Parmesan cheese, plus extra for serving
# Preparation Steps:
01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. 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 translucent. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add tomato paste to the skillet and cook for 1 minute, stirring constantly. Pour in crushed tomatoes, sugar, red pepper flakes if using, and season with salt and black pepper. Simmer uncovered for 10 minutes, stirring occasionally.
04 - Reduce heat to low and stir in heavy cream. Continue simmering for 2 minutes until the sauce is creamy and heated through.
05 - Add the drained pasta to the skillet and toss to coat evenly. If necessary, add a splash of reserved pasta water to loosen the sauce.
06 - Remove from heat and fold in most of the torn fresh basil leaves and grated Parmesan cheese.
07 - Plate immediately and garnish with remaining basil and Parmesan cheese.
# Expert Advice:
01 -
- The sauce comes together faster than you'd expect, yet tastes like it simmered all afternoon.
- Fresh basil added at the very end keeps its bright, peppery bite instead of turning muddy and dark.
- It's creamy without feeling heavy, and one pot plus one skillet means minimal cleanup.
02 -
- Adding cream to a sauce that's too hot will cause it to break and separate; always reduce the heat to low before pouring it in.
- Fresh basil turns black and bitter when it's cooked for too long, so add it at the very end when everything is off the heat.
- Reserving pasta water is not just a tip, it's insurance; the starch helps the sauce cling to the noodles instead of sliding off.
03 -
- Save your pasta water before draining every single time; that starchy liquid is what transforms a sauce from nice to perfect, and it's free.
- If you're cooking for guests, make your sauce completely ahead of time and reheat it gently at the last minute, then cook only the pasta fresh and combine them just before serving.