Save I threw this together on a rainy Tuesday when the fridge was almost bare and I needed something quick that felt like a hug. The steam rising from the pot, the way the garlic hit the oil and filled the whole kitchen—it turned an ordinary weeknight into something worth savoring. I've made it at least two dozen times since, and it never gets old. One pot, thirty minutes, and you're pulling creamy, tangle-worthy pasta straight from the stove. It's the kind of meal that makes you feel like you've got your life together, even when you don't.
The first time I made this for friends, I was nervous because it seemed too simple to impress anyone. But when I lifted the lid and the scent of basil and Parmesan hit the table, everyone went quiet for a second. Then they dug in, twirling forkfuls and nodding with their mouths full. One friend asked for the recipe before she even finished her plate. That's when I knew this wasn't just easy—it was a keeper.
Ingredients
- Penne or fusilli pasta: The ridges and curves grab onto the creamy sauce beautifully, and they hold up well when cooked directly in the liquid.
- Olive oil: Use a fruity extra virgin if you have it—it adds a subtle richness that cheap oil just can't match.
- Yellow onion: Finely chop it so it melts into the sauce and sweetens as it cooks, creating a soft base for everything else.
- Garlic: Fresh cloves, minced fine, release their fragrance in seconds and form the heart of the dish.
- Red pepper flakes: Optional, but a pinch adds a gentle warmth that balances the cream without overpowering the basil.
- Crushed tomatoes: The canned kind is perfect here—consistent, rich, and already broken down so the sauce comes together fast.
- Tomato paste: Two tablespoons deepen the tomato flavor and give the sauce a velvety body.
- Sugar: Just a teaspoon cuts the acidity and rounds out the tomato's natural tang.
- Salt and black pepper: Season generously—pasta needs more salt than you think, and fresh pepper adds a subtle bite.
- Heavy cream: This is what makes the sauce luscious and coats every piece of pasta in silky comfort.
- Parmesan cheese: Freshly grated melts smoothly and adds a nutty, salty finish that pre-grated stuff can't replicate.
- Fresh basil: Stir it in at the end so it stays bright green and fragrant, not dull and cooked out.
- Water or broth: The pasta absorbs this as it cooks, so using broth adds an extra layer of savory depth.
Instructions
- Start with the aromatics:
- Heat the olive oil over medium heat until it shimmers, then add the onion and let it soften for a few minutes, stirring now and then. When it turns translucent and smells sweet, toss in the garlic and red pepper flakes, stirring constantly so the garlic doesn't burn.
- Build the tomato base:
- Pour in the crushed tomatoes, tomato paste, sugar, salt, and pepper, stirring everything together until the paste dissolves and the sauce starts to bubble gently. This is where the kitchen starts to smell like an Italian grandmother's house.
- Add the pasta and liquid:
- Nestle the dry pasta into the sauce, then pour in the water or broth until the pasta is just covered. Bring it to a boil, then lower the heat, cover, and let it simmer, stirring every few minutes so nothing sticks.
- Finish with cream and cheese:
- Once the pasta is tender and most of the liquid is absorbed, stir in the cream and Parmesan. Let it bubble gently for a couple of minutes until the sauce thickens and clings to the pasta like a warm blanket.
- Fold in the basil:
- Turn off the heat and stir in the chopped basil, letting it wilt slightly and release its perfume. Taste and adjust the salt and pepper if needed, then serve hot with extra basil and cheese on top.
Save There's a moment when you lift the spoon and the sauce clings in glossy ribbons, when the steam carries basil and garlic and you know dinner is going to be good. That's the moment this recipe became more than a quick fix—it became the thing I make when I want to feel grounded, fed, and a little bit spoiled. It's comfort in a pot, and it never lets me down.
Serving Suggestions
I like to serve this with a simple arugula salad dressed in lemon and olive oil—the peppery greens cut through the richness perfectly. A crusty baguette for mopping up every last bit of sauce is non-negotiable. If you're feeling fancy, a chilled glass of Pinot Grigio or a light Chianti makes it feel like a proper Italian dinner, even on a Wednesday.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though the pasta will soak up more sauce as it sits. Reheat gently on the stove with a splash of water or broth to loosen it up, stirring until it's creamy again. I've also microwaved it in a pinch, covered with a damp paper towel, and it still tastes great—just give it a good stir halfway through.
Variations and Additions
This recipe is a blank canvas for whatever you have on hand. I've stirred in handfuls of baby spinach at the end, added sautéed mushrooms with the onions, and even tossed in roasted cherry tomatoes for extra sweetness. For a vegan version, swap the cream for cashew cream or coconut cream and use nutritional yeast instead of Parmesan—it's surprisingly delicious.
- Toss in cooked Italian sausage or shredded rotisserie chicken for a heartier meal.
- Sprinkle toasted pine nuts or breadcrumbs on top for a crunchy contrast.
- Use whole wheat or chickpea pasta if you want a little more fiber and protein.
Save This is the kind of recipe you'll make again and again, tweaking it to your mood and what's in the pantry. It's forgiving, fast, and feels like a warm hug at the end of a long day.
Kitchen Guide
- → Can I use different pasta types for this dish?
Yes, penne or fusilli pasta are recommended, but other short pasta shapes like rigatoni or rotini will also work well.
- → How can I make this dish vegan?
Substitute the heavy cream with plant-based alternatives and use vegan cheese or nutritional yeast to replace Parmesan.
- → Is it possible to add vegetables to this preparation?
Absolutely, sautéed mushrooms, spinach, or roasted vegetables can be stirred in to enhance nutrition and flavor.
- → What is the best way to achieve a creamy sauce?
Adding heavy cream and freshly grated Parmesan cheese near the end of cooking and stirring uncovered helps achieve a smooth, creamy texture.
- → How do I ensure the pasta cooks evenly in one pot?
Make sure the pasta is fully submerged in the liquid before boiling, then simmer gently and stir occasionally to prevent sticking.