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Creamy Basil Tomato Pasta

Creamy basil tomato pasta with a velvety pink sauce made by simmering crushed tomatoes and blending in heavy cream. Penne or rigatoni clings to the glossy sauce after tossing with reserved pasta water for a weeknight-ready dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 oz penne or rigatoni Cook until al dente.
Sauce base
  • 2 tbsp olive oil Use for sautéing aromatics.
  • 1 yellow onion Finely diced.
  • 4 garlic Minced.
  • 28 oz canned crushed tomatoes Crushed tomatoes in a can.
  • 0.5 tsp red pepper flakes Optional for heat.
  • 1 tsp granulated sugar Balances tomato acidity.
Creamy finishing
  • 0.75 cup heavy cream Stir in after simmering the tomato sauce.
  • 0.5 cup parmesan cheese Freshly grated.
  • 1 cup fresh basil leaves Torn; plus extra for garnish.
Seasoning
  • 0.25 salt To taste.
  • 0.1 black pepper To taste.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook the pasta
  1. Bring a large pot of salted water to a boil and cook the pasta until al dente.
  2. Reserve 1/2 cup pasta water, then drain the pasta.
Build the tomato sauce
  1. Heat olive oil in a large skillet over medium heat.
  2. Add the onion and cook for 4–5 minutes until softened.
  3. Stir in the garlic and red pepper flakes, if using, and cook for 30 seconds until fragrant.
  4. Pour in the crushed tomatoes and sugar, stirring to combine, then simmer for 10–12 minutes, stirring occasionally, until slightly thickened.
Make it creamy and glossy
  1. Lower the heat and stir in the heavy cream, then simmer for 2–3 minutes until the sauce turns a rich pink and glossy.
  2. Add the parmesan and torn basil, stirring until the cheese melts into the sauce.
Toss and serve
  1. Add the cooked pasta to the skillet and toss, adding splashes of reserved pasta water until the sauce coats every piece.
  2. Season with salt and black pepper to taste, top with extra basil and parmesan, and serve immediately.

Notes

Pro tip: when you toss the pasta, add pasta water a splash at a time to get a silky cling without thinning the sauce too much. Refrigerate leftovers in an airtight container for up to 3 days and rewarm gently on the stove with a splash of water. Freezing isn’t recommended because the cream can separate when thawed. For a lighter option, use half-and-half instead of heavy cream for a less rich sauce.