Creamy Tomato Penne with Basil
Creamy Tomato Penne with Basil
Ingredients
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, (1 can)
- 1/2 cup heavy cream
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic and red pepper flakes to the skillet. Cook for 1 minute more until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 4
Pour in the crushed tomatoes, salt, and black pepper. Stir well and bring the sauce to a gentle simmer. Reduce the heat to low, cover, and let it cook for 10-15 minutes to allow the flavors to meld.
⏱️ 15 min
- 5
Stir in the heavy cream and chopped fresh basil. Mix until well combined. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 6
Add the cooked and drained penne pasta to the sauce. Toss gently to coat all the pasta evenly. Stir in the grated Parmesan cheese.
⏱️ 3 min
- 7
Serve immediately, garnished with extra fresh basil and additional grated Parmesan cheese, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato Penne with Basil
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, (1 can)
- 1/2 cup heavy cream
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic and red pepper flakes to the skillet. Cook for 1 minute more until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Pour in the crushed tomatoes, salt, and black pepper. Stir well and bring the sauce to a gentle simmer. Reduce the heat to low, cover, and let it cook for 10-15 minutes to allow the flavors to meld.
⏱️ 15 min - 5
Stir in the heavy cream and chopped fresh basil. Mix until well combined. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 6
Add the cooked and drained penne pasta to the sauce. Toss gently to coat all the pasta evenly. Stir in the grated Parmesan cheese.
⏱️ 3 min - 7
Serve immediately, garnished with extra fresh basil and additional grated Parmesan cheese, if desired.
⏱️ 2 min