Creamy Tomato Pasta Basil (Printable Version)
Velvety tomato cream sauce with fresh basil and tender 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
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ¼ cup of the cooking water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent, about 3 to 4 minutes. Stir in garlic and cook for an additional minute.
03 - Add crushed tomatoes, sugar, salt, black pepper, and oregano to the skillet. Simmer gently for 8 to 10 minutes, stirring occasionally.
04 - Reduce heat to low, stir in heavy cream, and simmer for 2 to 3 minutes until the sauce achieves a creamy consistency.
05 - Add the drained pasta and reserved cooking water to the sauce, tossing gently to coat evenly.
06 - Remove from heat and fold in fresh basil leaves and grated Parmesan cheese.
07 - Transfer to serving plates and garnish with extra Parmesan and basil if desired. Serve immediately.
# Expert Advice:
01 -
- It comes together in 30 minutes but tastes like you've been simmering something all afternoon.
- The sauce is forgiving and naturally creamy without feeling heavy or overdone.
- Fresh basil at the end gives you that sense of making something restaurant-quality at home.
02 -
- Don't let the cream boil once it's added to the sauce—it'll separate and break, turning grainy instead of velvety.
- The pasta cooking water is non-negotiable; that starch is what makes the sauce stick to the noodles instead of sliding off.
- Tear the basil by hand at the very end rather than chopping it ahead of time, so it stays bright green and doesn't oxidize.
03 -
- Grate your Parmesan fresh from a block rather than using pre-shredded, which has additives that prevent clumping and won't melt as smoothly into the warm pasta.
- If you're cooking for someone avoiding dairy, swap the heavy cream for coconut cream or a high-fat plant-based alternative, and use nutritional yeast for a savory umami note instead of Parmesan.