Creamy Tomato Pasta Basil (Printable View)
Luscious pasta combining ripe tomatoes, fresh basil, and smooth creamy sauce for a comforting dish.
# What You'll Need:
→ Pasta
01 - 12 oz penne or fettuccine
02 - Salt, for pasta water
→ Sauce
03 - 2 tbsp olive oil
04 - 1 small onion, finely chopped
05 - 3 garlic cloves, minced
06 - 28 oz canned crushed tomatoes or 25 oz fresh ripe tomatoes, diced
07 - 1 tsp sugar
08 - 2/3 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
10 - Salt and freshly ground black pepper, to taste
→ Garnish
11 - 1 large handful fresh basil leaves, torn
12 - Extra Parmesan, for serving
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3–4 minutes, until softened. Add garlic and cook for 1 minute until fragrant.
03 - Stir in crushed tomatoes and sugar. Simmer for 10 minutes, stirring occasionally.
04 - Lower heat and stir in the cream. Simmer gently for 2–3 minutes, then add Parmesan cheese. Season with salt and pepper.
05 - Add cooked pasta to the sauce, tossing to coat. If the sauce is too thick, add a splash of reserved pasta water. Remove from heat and stir in fresh basil. Serve immediately, topped with extra Parmesan.
# Expert Advice:
01 -
- It comes together in under 30 minutes but tastes like it simmered all afternoon
- The combination of bright tomatoes and rich cream creates the most velvety sauce you've ever tasted
02 -
- Reserve that pasta water even if you think you won't need it because the starchy liquid is pure gold for adjusting sauce consistency
- The cream can curdle if added to boiling sauce so always reduce heat first
03 -
- Use room temperature cream to prevent shocking the hot tomato sauce
- Tear basil instead of chopping to avoid bruising the delicate leaves