Creamy Tomato Basil Pasta
A quick, creamy tomato basil pasta with fresh ingredients and a rich parmesan-infused sauce, ready in just 25 minutes.
Equipment
- 1 Large Pot (for boiling pasta)
- 1 Large Skillet (for sauce preparation)
- Measuring Cups and Spoons (for accurate ingredient portions)
- 1 Wooden spoon or silicone spatula (for stirring)
- 1 Colander (for draining pasta)
Ingredients
- 8 ounces pasta Cavatappi or your favorite shape
- 2 tablespoons unsalted butter
- ½ medium yellow onion finely diced
- ¼ teaspoon red chili flakes optional, for a subtle heat
- 2 Roma tomatoes diced
- 3 garlic cloves minced
- 15 ounces tomato sauce preferably smooth or pureed
- ¾ cup heavy cream
- ½ teaspoon salt adjust to taste
- ¼ teaspoon freshly ground black pepper
- ½ cup freshly grated Parmesan cheese plus extra for garnish
- ½ cup fresh basil leaves roughly chopped, plus extra for garnish
Instructions
- Cook Pasta Al Dente: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until just tender but still firm to the bite. Before draining, reserve about one cup of the starchy pasta water, then drain the pasta and set aside.
- Sauté Aromatics and Spice: In a large skillet over medium-high heat, melt the butter. Add the diced onion and red chili flakes (if using). Cook, stirring occasionally, for about 5 to 7 minutes until the onion turns translucent and soft, releasing its natural sweetness.
- Soften Fresh Tomatoes and Garlic: Add the diced tomatoes and minced garlic to the skillet. Cook for another 2 to 3 minutes, stirring frequently, until the tomatoes break down slightly and the garlic is fragrant but not browned.
- Build the Creamy Tomato Sauce: Lower the heat to medium. Pour in the tomato sauce and heavy cream, stirring well to combine. Season with salt and pepper. Let the sauce gently simmer for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Incorporate Cheese and Pasta: Stir in the grated Parmesan cheese until it melts smoothly into the sauce. Add the cooked pasta to the skillet, tossing gently to coat every piece thoroughly. If the sauce feels too thick, gradually add reserved pasta water a little at a time until you achieve a creamy, silky consistency.
- Finish with Fresh Basil and Serve: Fold in the chopped fresh basil just before serving to preserve its bright flavor and aroma. Plate the pasta and garnish with additional Parmesan and basil leaves. Serve immediately for the best taste and texture.
Notes
- Pasta Shape: While Cavatappi is recommended for its fun spiral shape that holds sauce well, feel free to use penne, fusilli, or rigatoni.
- Cream Substitute: For a lighter version, swap heavy cream with half-and-half or whole milk, though the sauce will be less rich and creamy.
- Spice Level: Adjust or omit red chili flakes based on your preferred heat level.
- Tomato Sauce: Homemade or store-bought tomato sauce both work; choose a high-quality sauce for the best flavor.
- Make Ahead Tip: The sauce can be prepared in advance and refrigerated. Reheat gently, adding reserved pasta water to restore creaminess before tossing with freshly cooked pasta.
- Storage: Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of milk or water to loosen the sauce.
