Creamy Tomato Pasta Basil (Print version)

Pasta coated in a silky creamy tomato sauce infused with fresh basil and Parmesan cheese.

# Ingredient List:

→ Pasta

01 - 12 oz penne or spaghetti

→ Sauce

02 - 2 tbsp olive oil
03 - 1 small onion, finely chopped
04 - 3 garlic cloves, minced
05 - 28 oz canned crushed tomatoes
06 - ½ cup heavy cream
07 - 1 tsp sugar (optional)
08 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

09 - 1 large handful fresh basil leaves, torn or sliced
10 - ¼ cup grated Parmesan cheese, plus extra for serving
11 - 1 tbsp unsalted butter

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Sauté the onion until soft and translucent, about 4 minutes. Add garlic and cook for 1 minute until fragrant.
03 - Add crushed tomatoes to the skillet. Stir in sugar if using, then season with salt and pepper. Simmer gently for 10 minutes, stirring occasionally.
04 - Lower the heat to low. Stir in the heavy cream, allowing the sauce to bubble gently for 2 minutes until creamy.
05 - Add the drained pasta into the skillet. Toss thoroughly to coat, adding reserved pasta water as needed to achieve a silky texture.
06 - Stir in butter, Parmesan cheese, and most of the basil, reserving some for garnish. Cook for an additional 1 minute.
07 - Plate immediately, topped with extra Parmesan and fresh basil leaves.

# Expert Advice:

01 -
  • It's ready in 30 minutes, which means you can go from hungry to satisfied without the stress.
  • The sauce tastes like it simmered for hours, but it's actually just a beautiful trick with cream and patience.
  • Fresh basil makes it taste like a proper Italian dinner, not something hurried from a box.
02 -
  • Save your pasta water before you drain it—that starchy liquid is what transforms a clumpy, separated dish into something silky and cohesive, so don't skip it.
  • The cream needs gentle heat; high heat will break it and make it grainy and sad, so keep that flame low and patient.
  • Don't chop your basil until the very last moment, or it will turn black and sullen instead of staying bright and fresh.
03 -
  • Toast a handful of panko breadcrumbs in a dry skillet and scatter them on top for a little textural contrast that makes everything feel more interesting.
  • Use freshly grated Parmesan that you grate yourself just before serving—it melts into the warm sauce in a way that pre-grated cheese, coated in anti-caking agents, simply cannot match.

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