Creamy Tomato Basil Pasta (Printable Version)
Rich pasta with velvety tomato cream sauce and fresh basil
# What You'll Need:
→ Pasta
01 - 12 oz penne or fettuccine
→ Sauce
02 - 2 tbsp olive oil
03 - 1 small onion, finely chopped
04 - 3 garlic cloves, minced
05 - 28 oz canned crushed tomatoes
06 - 1/2 cup heavy cream
07 - 1/2 cup grated Parmesan cheese
08 - 1 tsp sugar
09 - 1 tsp salt
10 - 1/2 tsp black pepper
→ Herbs & Garnish
11 - 1 cup fresh basil leaves, sliced
12 - Extra Parmesan cheese for serving
# How to Make It:
01 - Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup of the pasta water; drain the rest.
02 - Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes until softened. Add garlic and cook for 1 minute more.
03 - Pour in the crushed tomatoes, salt, pepper, and sugar (if using). Simmer for 10 minutes, stirring occasionally.
04 - Reduce heat to low. Stir in the heavy cream and Parmesan cheese. Simmer for 2-3 minutes until the sauce is creamy and slightly thickened.
05 - Add cooked pasta to the sauce, tossing to coat. If needed, use reserved pasta water to reach the desired consistency.
06 - Remove from heat and fold in the fresh basil leaves.
07 - Serve immediately, topped with extra Parmesan and fresh basil.
# Expert Tips:
01 -
- It comes together in thirty minutes but tastes like it simmered all day.
- The balance of tangy tomato and rich cream is incredibly addictive.
02 -
- Do not let the sauce boil vigorously after adding the cream or it might curdle.
- Adding the pasta water creates a starchy emulsion that makes the sauce stick better.
03 -
- Buy Parmesan wedges and grate them yourself instead of using pre grated cheese.
- Reserve more pasta water than you think you need just in case.