Creamy Tomato Pasta (Printable)
Velvety tomato cream sauce coats tender pasta, topped with Parmesan and fresh basil for a comforting meal.
# What You Need:
→ Pasta
01 - 12 oz penne or fusilli pasta
→ Sauce
02 - 2 tbsp olive oil
03 - 1 medium onion, finely diced
04 - 3 cloves garlic, minced
05 - 14 oz can crushed tomatoes
06 - 2 tbsp tomato paste
07 - 1 tsp sugar
08 - 3/4 cup heavy cream
09 - 1/2 tsp dried oregano
10 - 1/2 tsp dried basil
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
→ Finishing
13 - 1/4 cup grated Parmesan cheese, plus extra for serving
14 - Fresh basil leaves, torn, for garnish
# How To Cook:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3 to 4 minutes until soft and translucent.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add tomato paste and cook for 1 minute, stirring constantly. Pour in crushed tomatoes, then add sugar, oregano, dried basil, salt, and pepper. Simmer for 8 to 10 minutes, stirring occasionally.
05 - Reduce heat and stir in heavy cream. Simmer for 2 to 3 minutes until sauce becomes creamy and slightly thickened.
06 - Add cooked pasta to sauce and toss to coat evenly. If sauce is too thick, add reserved pasta water gradually to achieve desired consistency.
07 - Stir in grated Parmesan cheese and adjust seasoning as needed.
08 - Plate immediately, garnishing with extra Parmesan and torn fresh basil leaves.
# Expert Tips:
01 -
- This sauce feels like a secret shared just between friends, creamy yet bursting with fresh tomato flavor
- It quickly became a favorite because it's so easy to make but tastes like you've slaved all day
02 -
- Don't skip reserving pasta water; it's magic for adjusting your sauce to the perfect consistency
- I found that simmering the sauce longer helps thicken and deepen flavors beyond first attempts
03 -
- Stir the sauce gently after cream addition to avoid breaking the silky texture
- Use freshly grated Parmesan rather than pre-grated for melt-in-your-mouth flavor