Creamy Tomato Basil Penne
Creamy Tomato Basil Penne
Ingredients
For the Pasta
- 1 pound penne pasta
- 1 tablespoon kosher salt, for pasta water
For the Creamy Tomato Sauce
- 2 tablespoons olive oil
- 1/2 cup yellow onion, finely diced
- 3 garlic, cloves, minced
- 28 ounces crushed tomatoes, canned
- 2 tablespoons tomato paste
- 1/2 cup vegetable broth, or reserved pasta water
- 1/2 cup heavy cream
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
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.
⏱️ 10 min
- 2
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.
⏱️ 7 min
- 3
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.
⏱️ 1 min
- 4
Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly and develops a richer flavor.
⏱️ 2 min
- 5
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.
⏱️ 15 min
- 6
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.
⏱️ 3 min
- 7
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.
⏱️ 2 min
- 8
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.
⏱️ 3 min
- 9
Serve immediately in warm bowls, garnished with additional fresh basil leaves and a sprinkle of grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato Basil Penne
Ingredients
For the Pasta
- 1 pound penne pasta
- 1 tablespoon kosher salt, for pasta water
For the Creamy Tomato Sauce
- 2 tablespoons olive oil
- 1/2 cup yellow onion, finely diced
- 3 garlic, cloves, minced
- 28 ounces crushed tomatoes, canned
- 2 tablespoons tomato paste
- 1/2 cup vegetable broth, or reserved pasta water
- 1/2 cup heavy cream
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
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.
⏱️ 10 min - 2
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.
⏱️ 7 min - 3
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.
⏱️ 1 min - 4
Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly and develops a richer flavor.
⏱️ 2 min - 5
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.
⏱️ 15 min - 6
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.
⏱️ 3 min - 7
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.
⏱️ 2 min - 8
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.
⏱️ 3 min - 9
Serve immediately in warm bowls, garnished with additional fresh basil leaves and a sprinkle of grated Parmesan cheese.
⏱️ 1 min