Creamy Tomato Pasta Basil (Printable)

Velvety tomato sauce with cream and basil paired with tender pasta for a cozy dinner.

# What You Need:

→ Pasta

01 - 12 ounces penne or fettuccine

→ Sauce

02 - 2 tablespoons olive oil
03 - 1 small onion, finely chopped
04 - 3 garlic cloves, minced
05 - 28 ounces canned crushed tomatoes
06 - 2/3 cup heavy cream
07 - 1 teaspoon sugar
08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/4 teaspoon red pepper flakes (optional)

→ Finishing

11 - 1/2 cup freshly grated Parmesan cheese, plus more for serving
12 - 1 cup loosely packed fresh basil leaves, torn
13 - Extra virgin olive oil, for drizzling

# Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4 to 5 minutes until softened.
03 - Stir in the minced garlic and cook for 1 minute until fragrant.
04 - Pour in crushed tomatoes, sugar, salt, black pepper, and red pepper flakes if using. Simmer uncovered for 10 minutes, stirring occasionally.
05 - Reduce heat to low and stir in heavy cream. Simmer for 2 to 3 minutes until the sauce becomes creamy.
06 - Add the drained pasta and Parmesan cheese to the sauce. Toss thoroughly, adding reserved pasta water as needed to achieve a silky texture.
07 - Remove from heat. Stir in most of the torn basil leaves, reserving some for garnish. Serve immediately, topped with extra Parmesan, a drizzle of olive oil, and remaining basil.

# Expert Advice:

01 -
  • It comes together in 30 minutes but tastes like you spent hours simmering something on the stove.
  • The balance of tangy tomato and rich cream is addictive without ever feeling heavy.
  • Fresh basil at the end lifts everything and reminds you that simple ingredients done right are all you need.
02 -
  • Don't add the cream until the tomato sauce has simmered long enough to develop flavor; raw tomato taste never blends properly with cream no matter how long you cook after.
  • Save pasta water before draining—those starchy tablespoons are what transform the sauce from separated and glossy to silky and cling to every strand.
  • Add basil at the very end, off heat, so it stays vibrant green and tastes fresh instead of cooked down and muted.
03 -
  • Grate your Parmesan fresh right before cooking—pre-shredded cheese contains cellulose that prevents it from melting smoothly into the sauce.
  • If the sauce breaks or looks separated when you add the cream, whisk in a tablespoon of pasta water and lower the heat immediately; it almost always comes back together.

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