Creamy Tomato Pasta Basil (Printable)
Velvety tomato cream sauce combined with fresh basil and pasta for a comforting meal.
# 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 garlic cloves, minced
05 - 28 oz canned crushed tomatoes
06 - ½ cup heavy cream
07 - ¼ cup reserved pasta cooking water
08 - 1 tsp sugar
09 - ½ tsp salt
10 - ¼ tsp freshly ground black pepper
11 - ½ tsp dried oregano
→ Finishing
12 - 1 cup fresh basil leaves, torn
13 - ½ cup grated Parmesan cheese, plus extra for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ¼ cup of cooking water, then drain pasta.
02 - Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 3–4 minutes. Stir in garlic and cook for 1 minute more.
03 - Add crushed tomatoes, sugar, salt, pepper, and oregano to the skillet. Simmer gently for 8–10 minutes, stirring occasionally.
04 - Reduce heat to low. Stir in heavy cream and simmer for 2–3 minutes until sauce is creamy.
05 - Add drained pasta and reserved cooking water to the sauce. Toss thoroughly to coat.
06 - Remove from heat and stir in fresh basil and Parmesan cheese.
07 - Plate immediately, garnished with additional Parmesan and basil if desired.
# Expert Tips:
01 -
- The sauce is silky and rich without feeling heavy, thanks to that perfect balance of cream and tomatoes.
- Fresh basil stirred in at the very end tastes like summer in every bite, even on the coldest nights.
- It's genuinely simple enough for a Tuesday dinner but fancy enough to serve when people come over unannounced.
02 -
- Don't let the sauce boil hard once cream is added—it can break and separate if the heat's too high.
- Tear basil by hand instead of cutting it; a knife bruises the delicate leaves and turns them dark and bitter.
- That reserved pasta water isn't optional; it's what makes the sauce cling to the pasta instead of just coating the bottom of the pan.
03 -
- If your sauce tastes too acidic at the end, a tiny pinch more sugar and a few minutes of simmering will round it out.
- Grate your Parmesan fresh right before serving instead of using pre-grated; it melts and distributes so much better.