Creamy Tomato Basil Pasta (Printable)

Luscious creamy pasta with tomato sauce, basil, and Parmesan.

# What You'll Need:

→ Pasta

01 - 14 oz penne or fettuccine

→ Sauce Base

02 - 2 tablespoons olive oil
03 - 1 small onion, finely chopped
04 - 3 cloves garlic, minced

→ Tomato Cream Sauce

05 - 1 can (14 oz) crushed tomatoes
06 - 1/2 cup heavy cream
07 - 1 teaspoon granulated sugar
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
10 - 1 pinch red pepper flakes

→ Finishing

11 - 3/4 cup fresh basil leaves, torn
12 - 1/2 cup freshly grated Parmesan cheese, plus extra for serving

# How To Make It:

01 - Bring a large pot of salted water to a rolling boil. Cook the penne or fettuccine until al dente according to package directions. Drain the pasta, reserving 1/2 cup of the starchy cooking water.
02 - Heat the olive oil in a large skillet over medium heat. Sauté the finely chopped onion for 3–4 minutes until translucent. Add the minced garlic and cook for 1 minute until fragrant, taking care not to brown it.
03 - Pour in the crushed tomatoes and stir in the sugar, salt, black pepper, and red pepper flakes. Let the mixture simmer for 8–10 minutes, stirring occasionally, until the sauce slightly reduces and thickens.
04 - Reduce the heat to low and stir in the heavy cream. Allow the sauce to simmer gently for another 2–3 minutes to meld the flavors and create a cohesive texture.
05 - Transfer the drained pasta into the skillet with the sauce. Toss vigorously to coat the noodles evenly. Gradually add splashes of the reserved pasta water if necessary to achieve a silky, creamy consistency.
06 - Remove the skillet from the heat. Fold in the torn fresh basil leaves and the grated Parmesan cheese. Taste the dish and adjust the seasoning with salt or pepper as needed.
07 - Plate the pasta immediately in warmed bowls. Garnish with additional grated Parmesan and fresh basil leaves if desired.

# Expert Tips:

01 -
  • It comes together in 30 minutes, which means weeknight dinners suddenly feel intentional instead of rushed.
  • The combination of bright basil and rich cream tastes restaurant-quality but feels completely homemade.
  • You probably have most of these ingredients already, so it's the kind of thing you can make on a whim.
02 -
  • Don't dump the pasta water down the drain—that starchy liquid is what turns a sauce from good to silky, so keep it nearby.
  • Fold the basil in after heat, not before, or it'll turn dark and lose its bright flavor.
  • Taste as you go and adjust seasoning gradually, because once it's too salty, there's no going back.
03 -
  • Use freshly grated Parmesan, never the pre-grated kind in a shaker—the difference is immediate and worth the 30 seconds it takes to grate.
  • If your guests are coming in 20 minutes and you're worried, remember that this recipe actually improves your stress level instead of adding to it.

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