Basil Garlic Creamy Tomato Pasta (Printable)

A creamy tomato pasta infused with garlic and fresh basil, cooked all in one pot for rich flavor.

# What you'll 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

# Method:

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 minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
03 - Add crushed tomatoes, tomato paste, sugar, salt, and black pepper; stir to combine thoroughly.
04 - Pour in pasta and water or broth, ensuring pasta is fully submerged. Increase heat and bring 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 reaches a creamy consistency.
07 - Remove from heat. Fold in chopped basil and adjust seasoning as needed.
08 - Serve immediately, garnished with extra basil leaves and additional Parmesan if desired.

# Expert Advice:

01 -
  • Only one pot to wash, which means you can actually relax after dinner instead of scrubbing pans.
  • The pasta cooks right in the sauce, soaking up every bit of garlicky tomato flavor as it goes.
  • It tastes like you spent an hour in the kitchen, but you were done in half that time.
  • Creamy without being heavy, and the fresh basil at the end makes it feel bright and alive.
02 -
  • Stir the pasta every few minutes while it simmers, or the bottom layer will stick and scorch.
  • Don't skip the sugar—it's the secret to balancing the tomatoes and making the sauce taste restaurant-quality.
  • Add the basil after you turn off the heat, not before, or it'll turn dark and lose its fresh, peppery brightness.
03 -
  • Reserve a cup of the starchy cooking liquid before you add the cream—if the sauce gets too thick, a splash of that liquid will bring it back to silky perfection.
  • Grate your Parmesan fresh from a block, not a bag—it melts smoother and tastes infinitely better.
  • Let the pasta sit for a minute or two after you turn off the heat—the sauce will tighten up just enough to coat every bite without being soupy.
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