Creamy Tomato Pasta Fresh Basil

There is something undeniably comforting about the sound of garlic sizzling in olive oil especially on a rainy Tuesday evening when the kitchen feels like the only warm place in the house. I stumbled upon this combination during a frantic attempt to use up a can of crushed tomatoes and a carton of cream that were both nearing their expiration dates. The result was so velvety and rich that it immediately erased the memory of the stressful day I had been having. It has since become my go to solution for when I need a hug in a bowl without spending hours at the stove.

I remember serving this to my brother who swore he hated cream sauces with red pasta claiming it was an abomination to Italian tradition. He took one skeptical bite his eyes widened and he proceeded to scrape his plate clean without saying a single word until he was done. Watching him reach for seconds was the ultimate validation that sometimes breaking the rules creates the best flavors.

Ingredients

• Pasta: Penne or fettuccine work best here because their shapes hold onto the thick creamy sauce wonderfully.
• Salt: Salting the pasta water generously is the only chance you get to season the noodles themselves.
• Olive oil: A good extra virgin olive oil provides a fruity base note that elevates the entire dish.
• Onion: Finely chopping the onion ensures it melts away into the sauce without leaving large chunks.
• Garlic: Freshly minced garlic releases much more aromatic oil than the dried stuff ever could.
• Crushed tomatoes: Canned San Marzano tomatoes provide a consistent sweetness and deep red color all year round.
• Sugar: Just a pinch helps neutralize the acidity of the tomatoes without making the sauce taste like dessert.
• Heavy cream: The cream transforms the acidic tomato base into a velvety restaurant style texture.
• Grated Parmesan cheese: Adding the cheese directly into the hot sauce thickens it and adds a salty savory depth.
• Fresh basil leaves: Tearing the basil by hand releases the essential oils more gently than chopping with a knife.

Instructions

Boiling the Pasta:

Bring a large pot of heavily salted water to a rolling boil. Cook the pasta until it is just shy of al dente so it finishes cooking in the sauce.

Building the Base:

Warm the olive oil in a large skillet over medium heat until it shimmers. Add the chopped onion and sauté until it turns translucent and soft.

Adding Aromatics:

Toss in the minced garlic and stir constantly for just a minute to prevent it from burning and turning bitter.

Simmering the Sauce:

Pour in the crushed tomatoes and add the sugar if you feel the tomatoes need it. Let this mixture simmer gently for ten minutes to let the flavors deepen.

Creating Creaminess:

Reduce the heat to low and slowly stir in the heavy cream until the sauce turns a lovely pale orange. Finish by whisking in the Parmesan cheese until it melts completely.

Combining Pasta and Sauce:

Transfer the cooked pasta directly into the skillet and toss vigorously to coat every piece. Use the reserved pasta water to loosen the sauce if it looks too thick or sticky.

Finishing Touches:

Turn off the heat and scatter the torn basil leaves over the top. Give it one final toss to distribute that fresh herbal fragrance throughout the dish.

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This dish became a Friday night ritual for my roommates and me standing around the stove with forks in hand tasting straight from the pan. Those messy laughter filled moments taught me that a shared meal is often more about the connection than the plating.

Choosing the Right Tomato

Using high quality canned tomatoes often yields a better flavor than fresh ones out of season. Look for San Marzano varieties if you want a naturally sweet sauce that requires very little added sugar.

Balancing the Acidity

Tomatoes can vary wildly in acidity depending on the brand and the time of year they were canned. Taste your sauce before adding the sugar or cream to ensure you are balancing the flavors rather than masking them.

Serving Suggestions

A crusty piece of garlic bread is absolutely essential for soaking up every last drop of the sauce.

• Serve with a simple green salad dressed with balsamic vinaigrette.
• Pair with a light red wine like Chianti to cut through the richness.
• Keep red pepper flakes on the table for those who like a spicy kick.

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I hope this recipe brings a little bit of comfort and joy to your table just as it has to mine so many times. Grab a fork and enjoy the delicious fruits of your labor.

Recipe FAQs

→ Can I use fresh tomatoes instead of canned?

Yes, use 700 g of ripe diced fresh tomatoes. You may need to simmer slightly longer to achieve the same consistency as canned crushed tomatoes.

→ What pasta shapes work best?

Penne and fettuccine both work beautifully. The sauce clings well to penne tubes, while fettuccine's broad surface captures every bit of the creamy coating.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of pasta water to restore creaminess.

→ Can I make this dairy-free?

Absolutely. Substitute heavy cream with coconut cream or cashew cream, and replace Parmesan with nutritional yeast or vegan cheese alternative.

→ Why add sugar to the sauce?

A teaspoon of sugar balances the natural acidity of tomatoes, especially helpful with canned varieties. It's optional but creates a more rounded flavor profile.

→ What can I add for more protein?

Stir in cooked chicken breast, shrimp, or white beans during the final minutes. Crispy pancetta or sautéed mushrooms also add hearty substance.