Creamy Tomato Pasta Basil (Printable Version)

Pasta in creamy tomato sauce enhanced with fresh basil and Parmesan for a flavorful dinner.

# What You'll Need:

→ 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

# Directions:

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

# Expert Advice:

01 -
  • It comes together in half an hour but tastes like youve been simmering sauce all afternoon.
  • The creamy tomato base clings to every piece of pasta instead of pooling at the bottom of the bowl.
  • You probably already have most of these ingredients sitting in your pantry right now.
02 -
  • Dont let the garlic brown or it will turn bitter and ruin the whole sauce, I learned that the hard way once.
  • Adding the pasta water isnt optional, that starchy liquid is what makes the sauce actually stick instead of sliding off.
  • Tear the basil at the last second, if you add it too early it turns dark and loses that bright green pop.
03 -
  • Use the biggest skillet you have so theres room to toss the pasta without it flying everywhere.
  • If your tomatoes taste too sharp, that teaspoon of sugar is the secret that balances everything out.
  • Grate your Parmesan fresh right before cooking, it melts smoother and tastes so much better than the stuff from a plastic tub.

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