Creamy Tomato Basil Pasta (Printer-friendly)

Comforting pasta with a rich tomato cream sauce and aromatic fresh basil.

# What You Need:

→ Pasta

01 - 12 ounces penne or fettuccine

→ Vegetables

02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely diced
04 - 3 cloves garlic, minced
05 - 14 ounces canned crushed tomatoes
06 - 1 tablespoon tomato paste

→ Dairy & Cream

07 - ½ cup heavy cream
08 - ¼ cup grated Parmesan cheese

→ Herbs & Seasonings

09 - 1 teaspoon dried oregano
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
12 - 1 small bunch fresh basil, chopped
13 - Pinch of chili flakes (optional)

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook until soft and translucent, about 3 to 4 minutes.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add crushed tomatoes, tomato paste, oregano, salt, pepper, and chili flakes if using. Simmer for 5 to 7 minutes, stirring occasionally.
05 - Reduce heat to low. Pour in heavy cream and simmer gently for 2 to 3 minutes until sauce thickens slightly.
06 - Stir in grated Parmesan cheese until fully melted and sauce is creamy.
07 - Add cooked pasta to the sauce and toss to coat evenly, adding reserved pasta water as needed to achieve desired consistency.
08 - Stir in chopped fresh basil. Adjust seasoning to taste.
09 - Plate immediately and garnish with additional basil and Parmesan cheese if desired.

# Expert Tips:

01 -
  • It tastes like something from a cozy trattoria but uses ingredients you probably already have.
  • The sauce comes together in the time it takes to boil pasta, no babysitting required.
  • Leftovers actually get better overnight when the flavors marry in the fridge.
02 -
  • Don't skip reserving pasta water, it has starch that helps the sauce cling and creates a glossy finish you can't get from tap water.
  • Add the cream on low heat or it can break and turn grainy, patience here makes all the difference.
  • Fresh basil goes in at the very end, cooking it too long turns it dark and bitter.
03 -
  • Use a skillet large enough to toss the pasta in the sauce, it makes coating everything so much easier and creates restaurant-quality results.
  • Taste the sauce before adding the pasta and adjust the seasoning then, it's harder to fix once everything is mixed.
  • If you want a smoother sauce, use an immersion blender for a few pulses before adding the cream.

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