Basil Garlic Creamy Tomato (Printable)

Luscious pasta with creamy tomato sauce, garlic, and fresh basil prepared in a single pot for simplicity.

# What You Need:

→ Pasta

01 - 12 oz penne or fusilli pasta

→ Sauce Base

02 - 2 tbsp olive oil
03 - 1 medium yellow onion, finely chopped
04 - 4 cloves garlic, minced
05 - 1/2 tsp red pepper flakes (optional)
06 - 28 oz canned crushed tomatoes
07 - 2 tbsp tomato paste
08 - 1 tsp sugar
09 - 1 tsp salt
10 - 1/2 tsp freshly ground black pepper

→ Cream & Cheese

11 - 3/4 cup plus 2 tbsp heavy cream
12 - 2 oz freshly grated Parmesan cheese

→ Herbs & Finish

13 - 1 cup loosely packed fresh basil leaves, chopped, plus extra for garnish
14 - Freshly ground black pepper, to taste

→ Water

15 - 2 1/2 cups water or low-sodium vegetable broth

# How to Make It:

01 - Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened.
02 - Stir in garlic and red pepper flakes; cook for 1 minute until fragrant.
03 - Add crushed tomatoes, tomato paste, sugar, salt, and black pepper. Stir thoroughly to combine.
04 - Pour in pasta and water or broth, ensuring the pasta is fully submerged. Bring mixture to a boil.
05 - Reduce heat to medium-low. Cover and simmer for 12 to 14 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
06 - Stir in heavy cream and Parmesan cheese. Cook uncovered for 2 to 3 minutes until sauce is creamy and well incorporated.
07 - Remove from heat. Fold in chopped basil and adjust seasoning to taste.
08 - Serve immediately, garnished with additional basil leaves and extra Parmesan if desired.

# Expert Advice:

01 -
  • Everything happens in one pot, so cleanup is practically nonexistent and you're done in thirty minutes.
  • The sauce is silky and comforting without feeling heavy, thanks to the balance of tomato and cream.
  • Fresh basil stirred in at the end tastes nothing like dried—it's the difference between a weeknight dinner and something special.
02 -
  • Don't skip stirring occasionally while the pasta cooks; the starch releases and helps create the sauce, but it also sticks if you leave it alone too long.
  • Add the basil after removing from heat, not before—cooking it turns it dark and mushy, and you lose the brightness that makes people say wow.
  • Taste the sauce before serving because canned tomato brands vary wildly in salt and sweetness, and you might need an extra pinch of sugar or salt to make it sing.
03 -
  • Don't rinse your pasta after cooking—the starch that clings to it helps thicken the sauce and makes it creamier without extra ingredients.
  • If the sauce seems too thin when the pasta is done, simmer it uncovered for a couple extra minutes; it will reduce and thicken beautifully.
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