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Bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.

While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.

Add the minced garlic and red pepper flakes (if using) to the skillet. Cook for 1 minute until fragrant, being careful not to let the garlic brown or burn.

Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly and develops a richer flavor.

Pour in the crushed tomatoes and vegetable broth (or 1/2 cup of the reserved pasta water). Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10 to 15 minutes, allowing the flavors to meld and deepen.

Remove the sauce from the heat. Stir in the heavy cream and chopped fresh basil. Continue to simmer for another 2 to 3 minutes, stirring occasionally, until the sauce is heated through and slightly thickened.

Stir in the grated Parmesan cheese until it melts into the sauce and becomes smooth. Season with kosher salt and black pepper to taste. Adjust seasonings as needed.

Add the cooked and drained penne pasta directly to the creamy tomato sauce. Toss gently to coat the pasta evenly. If the sauce appears too thick, add a splash more of the reserved pasta water, one tablespoon at a time, until your desired consistency is reached.

Serve immediately in warm bowls, garnished with additional fresh basil leaves and a sprinkle of grated Parmesan cheese.


Bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.

While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.

Add the minced garlic and red pepper flakes (if using) to the skillet. Cook for 1 minute until fragrant, being careful not to let the garlic brown or burn.

Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly and develops a richer flavor.

Pour in the crushed tomatoes and vegetable broth (or 1/2 cup of the reserved pasta water). Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10 to 15 minutes, allowing the flavors to meld and deepen.

Remove the sauce from the heat. Stir in the heavy cream and chopped fresh basil. Continue to simmer for another 2 to 3 minutes, stirring occasionally, until the sauce is heated through and slightly thickened.

Stir in the grated Parmesan cheese until it melts into the sauce and becomes smooth. Season with kosher salt and black pepper to taste. Adjust seasonings as needed.

Add the cooked and drained penne pasta directly to the creamy tomato sauce. Toss gently to coat the pasta evenly. If the sauce appears too thick, add a splash more of the reserved pasta water, one tablespoon at a time, until your desired consistency is reached.

Serve immediately in warm bowls, garnished with additional fresh basil leaves and a sprinkle of grated Parmesan cheese.
