Creamy Tomato Basil Pasta (Printable)
Velvety pasta infused with tomatoes, basil, cream, and Parmesan for an easy Italian-inspired delight.
# 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 - ½ cup heavy cream
07 - 1 tsp sugar
08 - 1 tsp salt, or to taste
09 - ½ tsp freshly ground black pepper
10 - 1 pinch red pepper flakes (optional)
11 - 1 cup fresh basil leaves, torn
→ Finishing
12 - ½ cup grated Parmesan cheese, plus extra for serving
13 - Fresh basil leaves, for garnish
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ 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 Tips:
01 -
- The way velvety cream balances bright tomato acidity creates restaurant quality sauce in under thirty minutes
- Fresh basil transforms at the last minute into an aromatic garnish that makes every forkful feel special
02 -
- Saving pasta water is nonnegotiable since it helps sauce cling to every strand
- Adding cream at the very end prevents it from separating during long simmer time
03 -
- Room temperature cream incorporates smoother without risking separation
- Tearing basil instead of chopping protects delicate leaves from bruising