Creamy Tomato Pasta Basil (Printable)

A luscious pasta dish with creamy tomato sauce and fresh basil, perfect for quick, satisfying dinners.

# What You'll Need:

→ Pasta

01 - 12 oz penne or fettuccine pasta

→ 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 pasta according to package instructions 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 the onion and sauté until translucent, approximately 3 to 4 minutes. Stir in minced garlic and cook for 1 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 - Lower heat to maintain a gentle simmer. Stir in the heavy cream and cook for another 2 to 3 minutes until the sauce is creamy and well combined.
05 - Add the drained pasta and reserved cooking water to the sauce. Toss thoroughly to coat the pasta evenly with sauce.
06 - Remove from heat and fold in torn fresh basil leaves and grated Parmesan cheese.
07 - Serve immediately, garnished with additional Parmesan cheese and basil leaves as desired.

# Expert Advice:

01 -
  • It's ready faster than takeout arrives, yet tastes like you've been simmering something all afternoon.
  • The sauce clings to every piece of pasta in a way that makes you forget about fussy techniques.
  • Fresh basil at the end feels like a tiny celebration, turning comfort food into something that feels a bit fancy.
02 -
  • Reserve your pasta water before draining; it's the secret to a sauce that clings instead of slides off your fork.
  • Don't skip the simmer time on the tomato sauce even though you're in a hurry; those 8 to 10 minutes make the flavor rounder and more forgiving.
  • Add the basil after you turn off the heat so it stays bright and fragrant instead of turning dark and muted.
03 -
  • Use good quality canned tomatoes from a brand you trust; they vary wildly and your sauce is only as good as your tomatoes.
  • Don't let the cream boil after you add it or it might separate and get grainy; keep the heat low and gentle.
  • If your sauce seems too thin at the end, let it simmer uncovered for another minute or two to thicken up naturally.

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