Creamy Tomato Basil Pasta (Printable)

Luscious pasta with velvety tomato cream sauce, fresh basil, and Parmesan for a comforting meal.

# What You'll Need:

→ Pasta

01 - 12 ounces penne or fettuccine pasta

→ Vegetables

02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely diced
04 - 3 cloves garlic, minced
05 - 14 ounces canned crushed tomatoes
06 - 1 tablespoon tomato paste

→ Dairy & Cream

07 - ½ cup heavy cream
08 - ¼ cup grated Parmesan cheese

→ Herbs & Seasonings

09 - 1 teaspoon dried oregano
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
12 - 1 small bunch fresh basil, chopped, plus extra for garnish
13 - Pinch of chili flakes (optional)

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve ½ cup pasta water, drain pasta, and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add finely diced onion and sauté until soft and translucent, about 3 to 4 minutes.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add crushed tomatoes, tomato paste, dried oregano, salt, pepper, and chili flakes if using. Simmer for 5 to 7 minutes, stirring occasionally.
05 - Reduce heat to low and pour in heavy cream. Simmer gently for 2 to 3 minutes until the sauce thickens slightly.
06 - Stir in grated Parmesan cheese until fully melted and sauce is velvety.
07 - Add cooked pasta to skillet, tossing to coat evenly. Use reserved pasta water as needed to achieve desired sauce consistency.
08 - Fold in chopped fresh basil. Taste and adjust seasoning with salt and pepper as needed.
09 - Serve immediately, garnished with additional basil and Parmesan cheese if desired.

# Tips from dashanddishes:

01 -
  • It comes together in half an hour, which means dinner happens before you've finished scrolling through your phone.
  • The cream mellows the tomatoes into something almost sweet, making even canned tomatoes taste restaurant-worthy.
  • Fresh basil stirred in at the end gives you that bright spark that reminds you this is real food, not just comfort.
02 -
  • Don't skip reserving pasta water; that starchy liquid is your secret weapon for making the sauce cling instead of sliding off into the bottom of the bowl.
  • Add the basil at the very end, after you turn off the heat—cooking it turns it dark and mutes the brightness you worked to preserve.
  • If your cream looks like it's about to break or separate, lower the heat immediately and stop stirring for a moment; gentle warmth is all it needs.
03 -
  • Taste everything as you cook; your palate is your best tool, and salt is forgiving if you go slowly.
  • If the sauce breaks or looks separated, turn down the heat, add a splash of cold cream, and stir slowly and patiently until it comes back together.

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