Creamy Tomato Pasta Fresh Basil (Printable)
Velvety pasta in rich tomato cream sauce topped with fresh basil.
# What's Needed:
→ Pasta
01 - 12 oz penne or rigatoni
→ Sauce
02 - 2 tbsp olive oil
03 - 1 medium onion, finely chopped
04 - 3 garlic cloves, minced
05 - 28 oz canned crushed tomatoes
06 - 1/2 cup heavy cream
07 - 2 tbsp tomato paste
08 - 1 tsp sugar
09 - 1/2 tsp red pepper flakes (optional)
10 - Salt and black pepper, to taste
→ Finish & Garnish
11 - 1 cup fresh basil leaves, torn
12 - 1/2 cup grated Parmesan cheese, plus more for serving
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of the pasta water.
02 - Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 3–4 minutes until translucent. Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the tomato paste and cook for 1 minute, stirring constantly. Pour in the crushed tomatoes, sugar, red pepper flakes (if using), salt, and pepper. Simmer uncovered for 10 minutes, stirring occasionally.
04 - Reduce heat to low and stir in the heavy cream. Simmer for another 2 minutes until the sauce is creamy and heated through.
05 - Add the drained pasta to the skillet. Toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
06 - Remove from heat and stir in most of the fresh basil and Parmesan cheese.
07 - Serve immediately, garnished with extra basil and Parmesan.
# Tips for Success:
01 -
- It feels indulgent but requires just pantry staples and fresh basil from the windowsill.
- Ready in 30 minutes, which means it fits into real life instead of against it.
- The sauce coats your mouth with velvet and warmth without ever feeling heavy.
02 -
- Reserving pasta water is not optional—that starch is what emulsifies the sauce and keeps it flowing instead of separating into oil pools.
- Don't skip the step of cooking tomato paste in oil; it transforms from metallic-tasting concentrate to warm, caramelized depth.
- Taste your sauce after the tomatoes go in, then taste again before you add cream—salt and pepper need adjusting at both stages because flavors shift as the sauce reduces.
03 -
- If your sauce breaks or looks separated, turn off the heat and whisk in a splash of cold pasta water—the starch will help emulsify it back together.
- Taste constantly while cooking and adjust seasoning in small amounts; it's easier to add salt or pepper than to undo it, and every can of tomatoes is slightly different.