Pin this I used to overthink pasta until one rainy Tuesday when I dumped everything into one pot out of sheer laziness. The steam rose, the garlic hit the air, and within half an hour I had this ridiculously creamy tomato situation that tasted like I'd been simmering it all afternoon. No separate pots, no straining, no pretense. Just pasta doing its thing in a puddle of tomato and cream, soaking up every bit of flavor as it cooked. I've made it at least twenty times since, and it never gets old.
I made this for a friend who showed up unannounced and hungry, and she stood in my kitchen eating it straight from the pot with a wooden spoon. She didnt even wait for a plate. That was the moment I knew this recipe was a keeper, not because it was fancy, but because it made someone that happy without any fuss.
Ingredients
- Penne or fusilli pasta: Short shapes work best here because they tumble around in the sauce and trap all that creamy tomato goodness in their ridges and curves.
- Olive oil: Use a decent one, not your fanciest, but something youd happily dip bread in, because it builds the base flavor.
- Yellow onion: Chop it fine so it melts into the sauce and adds sweetness without chunky bits getting in the way.
- Garlic: Mince it fresh, and dont skip this, because garlic is half the reason your kitchen will smell incredible.
- Red pepper flakes: Optional, but a pinch gives the sauce a gentle warmth that balances the cream without making it spicy.
- Crushed tomatoes: The canned kind is perfect here, consistent and rich, and it breaks down beautifully as the pasta cooks.
- Tomato paste: Two tablespoons deepen the tomato flavor and give the sauce body, so dont leave it out.
- Sugar: Just a teaspoon cuts the acidity of the tomatoes and rounds out the whole sauce.
- Salt and black pepper: Season as you go, and taste before serving, because every brand of canned tomato is a little different.
- Heavy cream: This is what makes the sauce luscious and silky, so use the real stuff if you can.
- Parmesan cheese: Grate it fresh, because pre-grated never melts the same way, and it adds a nutty, salty finish.
- Fresh basil: Stir it in at the end so it stays bright and fragrant, and save a few leaves for the top.
- Water or vegetable broth: This is what the pasta cooks in, and if you use broth, youll add another layer of flavor to the whole dish.
Instructions
- Start with the aromatics:
- Heat olive oil in a large deep skillet or Dutch oven over medium heat, then add the chopped onion and let it soften for three to four minutes, stirring occasionally. Youll know its ready when it turns translucent and smells sweet.
- Wake up the garlic:
- Toss in the minced garlic and red pepper flakes, stirring constantly for about a minute until the garlic is fragrant and just starting to turn golden. Dont let it brown or itll taste bitter.
- Build the tomato base:
- Add the crushed tomatoes, tomato paste, sugar, salt, and black pepper, stirring everything together until the paste dissolves into the tomatoes. This is your sauce foundation, so make sure its well mixed.
- Add the pasta and liquid:
- Pour in the uncooked pasta and the water or broth, making sure every piece of pasta is submerged. Bring it all to a boil, then reduce the heat to medium low, cover, and let it simmer for twelve to fourteen minutes, stirring every few minutes so nothing sticks to the bottom.
- Finish with cream and cheese:
- Once the pasta is al dente and most of the liquid is absorbed, stir in the heavy cream and grated Parmesan. Let it cook uncovered for two to three minutes, stirring gently, until the sauce clings to the pasta and looks creamy.
- Fold in the basil:
- Remove the pot from the heat and stir in the chopped basil, letting it wilt into the sauce. Taste and adjust the seasoning with more salt or pepper if you need to, then serve hot with extra basil and Parmesan on top.
Pin this The first time I served this at a dinner party, I apologized for how simple it was, and everyone looked at me like I was insane. One friend scraped her plate clean and asked for the recipe before dessert even came out. Sometimes the dishes that feel effortless are the ones people remember most, and this one has earned a permanent spot in my rotation.
What to Do if the Sauce Is Too Thick or Too Thin
If your sauce ends up too thick and the pasta is sticking together, just stir in a quarter cup of water or broth at a time until it loosens up and looks creamy again. If its too thin and soupy, let it simmer uncovered for an extra two or three minutes after you add the cream, and the liquid will reduce down into a silky coating. I learned this the hard way after using too much broth once and ending up with tomato soup instead of pasta, but a few extra minutes on the heat fixed everything.
How to Store and Reheat Leftovers
This pasta keeps well in the fridge for up to three days in an airtight container, though the noodles will absorb more sauce as they sit, so it might look a little drier when you pull it out. To reheat, add a splash of cream, milk, or even water to a pan over low heat, and stir gently until its warmed through and creamy again. I dont recommend the microwave unless youre in a rush, because it can make the sauce separate and the pasta rubbery, but if you must, do it in short bursts and stir in between.
Ways to Make It Your Own
Once you get the hang of this base recipe, you can start playing around with it. I like to throw in a handful of baby spinach or torn kale right before I add the cream, and it wilts down into the sauce without any extra effort. Sauteed mushrooms, roasted cherry tomatoes, or even a few spoonfuls of pesto stirred in at the end all work beautifully. If you want protein, shredded rotisserie chicken or cooked Italian sausage make it heartier, and for a vegan version, swap the cream and Parmesan for cashew cream and nutritional yeast.
- Add a pinch of smoked paprika to the tomato base for a subtle smoky depth.
- Toss in a handful of halved cherry tomatoes in the last five minutes for bursts of sweetness.
- Top with toasted pine nuts or breadcrumbs for crunch if you want a little texture contrast.
Pin this This is the kind of meal that makes a Wednesday night feel a little special without requiring any extra energy. Serve it with crusty bread, pour yourself a glass of something cold, and enjoy the fact that youve got almost no dishes to wash.
Frequently Asked Recipe Questions
- → How do I prevent the pasta from sticking during cooking?
Ensure there is enough liquid covering the pasta while simmering and stir occasionally to keep the pasta separated.
- → Can I use a different type of pasta?
Penne or fusilli work best as they hold sauce well, but other short pasta shapes like rigatoni or rotini are good alternatives.
- → Is it possible to make this dish vegan?
Yes, substitute dairy cream and Parmesan with plant-based alternatives to keep the creamy texture and flavor.
- → What can I add for extra vegetables?
Sautéed mushrooms, spinach, or roasted vegetables can be stirred in towards the end for added nutrition and flavor.
- → How should I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days and reheat gently with a splash of water or broth to restore creaminess.