Creamy Tomato Basil Pasta (Printable)

Tender pasta in a creamy tomato and basil sauce, topped with Parmesan for pure comfort with an Italian touch.

# Ingredient List:

→ Pasta

01 - 12 ounces penne or fettuccine pasta

→ Sauce

02 - 2 tablespoons olive oil
03 - 1 small onion, finely chopped
04 - 3 garlic cloves, minced
05 - 28 ounces canned crushed tomatoes
06 - 1/2 teaspoon granulated sugar
07 - 1/2 teaspoon kosher salt, or to taste
08 - 1/4 teaspoon ground black pepper
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon dried chili flakes (optional)
11 - 2/3 cup heavy cream
12 - 1/2 cup grated Parmesan cheese
13 - 1 large handful fresh basil leaves, sliced

→ For Serving

14 - Extra grated Parmesan cheese
15 - Additional fresh basil leaves

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 2 to 3 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Pour crushed tomatoes into the skillet. Add sugar, salt, black pepper, oregano, and chili flakes if desired. Simmer over medium heat for 10 minutes, stirring occasionally.
04 - Reduce heat to low. Stir in heavy cream and cook gently for 3 to 4 minutes until the sauce is slightly thickened.
05 - Mix in grated Parmesan cheese and most of the sliced basil. Taste and adjust seasoning as needed.
06 - Add drained pasta to the sauce. Toss to coat, using reserved pasta water as needed to loosen the sauce to your desired consistency.
07 - Serve immediately, garnished with extra Parmesan cheese and additional basil leaves.

# Expert Advice:

01 -
  • It’s a little secret: a splash of cream transforms your weeknight tomato sauce into something restaurant-worthy.
  • Cooking this once made me realize how a handful of fresh basil can make a dish feel truly special—and everyone always asks for seconds.
02 -
  • I learned the hard way that adding cream before letting tomatoes simmer leads to a watery, split sauce—wait until the end for that silky texture.
  • Taste your sauce before finishing: sometimes the tomatoes need a bit more sugar or salt, especially if using a different brand.
03 -
  • Always use the best canned tomatoes you can find—muted, bland sauce happens otherwise.
  • Let the garlic cook just until fragrant but not browned, or you’ll introduce a bitter note that lingers through the dish.
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