Save One evening after a long day, I opened the pantry and found a can of tomatoes, some pasta, and a wilting bunch of basil on the counter. I wasn't in the mood for elaborate cooking or a pile of dishes. That's when I tossed everything into one pot, let it simmer, and ended up with something so comforting I made it again the next week. Now it's my go-to when I want real food without the fuss.
I remember making this for a friend who showed up unannounced, tired and hungry. I didn't have much prepped, but within half an hour we were sitting at the table with steaming bowls of creamy pasta, tearing off chunks of bread to soak up the sauce. She looked at me and said it tasted like the kind of meal you'd get at a tiny restaurant in Rome. I didn't correct her, but I did feel pretty proud of that one pot.
Ingredients
- Penne or fusilli pasta: These shapes hold onto the creamy sauce beautifully, and their ridges catch every bit of flavor as they cook right in the tomato base.
- Olive oil: Use a good quality one, it's the first thing that hits the pan and builds the foundation for everything that follows.
- Yellow onion: Finely chopped onion melts into the sauce and adds a quiet sweetness that balances the acidity of the tomatoes.
- Garlic: Four cloves might sound like a lot, but they mellow as they simmer and fill your kitchen with the best smell.
- Red pepper flakes: Optional, but a pinch gives the sauce a gentle warmth without overpowering the basil.
- Crushed tomatoes: The backbone of the dish, they break down into a rich, velvety sauce that coats every strand of pasta.
- Tomato paste: Just two tablespoons deepen the color and add a concentrated tomato punch that makes the sauce taste slow-cooked.
- Sugar: A teaspoon cuts through the tomato's natural tang and rounds out the flavors.
- Salt and black pepper: Essential for bringing out the sweetness of the tomatoes and the fragrance of the basil.
- Heavy cream: Stirred in near the end, it transforms the sauce into something silky and luxurious.
- Parmesan cheese: Freshly grated melts right in, adding a nutty, salty finish that ties everything together.
- Fresh basil: The star herb, it brightens the whole dish and makes it taste like you spent hours on it.
- Water or vegetable broth: This cooks the pasta and becomes part of the sauce, so use good broth if you have it.
Instructions
- Start with the aromatics:
- Heat olive oil in a large deep skillet over medium heat, then add the onion and let it soften for three to four minutes until it turns translucent and sweet. Stir in the garlic and red pepper flakes, cooking just until the garlic releases its fragrance, about one minute.
- Build the tomato base:
- Pour in the crushed tomatoes, tomato paste, sugar, salt, and black pepper, stirring everything together so the paste dissolves completely. This is where the sauce begins to come alive.
- Add the pasta and liquid:
- Nestle the dry pasta into the sauce, then pour in the water or broth, making sure every piece is submerged. Bring it to a boil, then reduce the heat to medium-low, cover, and let it simmer.
- Simmer until tender:
- Stir occasionally for twelve to fourteen minutes, watching as the pasta absorbs the liquid and the sauce thickens around it. The pasta should be al dente and most of the liquid should be gone.
- Stir in the cream and cheese:
- Uncover the pot, pour in the heavy cream, and sprinkle in the Parmesan, stirring gently as the sauce turns glossy and creamy. Let it cook for two to three minutes uncovered.
- Finish with basil:
- Remove the pot from the heat and fold in the chopped basil, letting its aroma fill the room. Taste and adjust the seasoning if needed, then serve hot with extra basil and Parmesan on top.
Save 
Save There was a rainy Saturday when I made this for my family, and everyone went quiet for a few minutes, just twirling their forks and soaking up the sauce with bread. My brother looked up and said he didn't know I could cook like this. I didn't tell him it was almost embarrassingly simple, I just smiled and passed him the Parmesan.
Making It Your Own
If you want to add vegetables, sauté some mushrooms or spinach with the onion, or stir in roasted red peppers near the end. For a vegan version, swap the cream for cashew cream or coconut milk and use nutritional yeast instead of Parmesan. You can also toss in cooked chicken or Italian sausage if you want extra protein, just brown it first and add it back when you fold in the basil.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and they reheat beautifully on the stovetop with a splash of water or broth to loosen the sauce. I've even eaten it cold straight from the container for lunch, and it still tastes good. If you freeze it, the texture of the pasta changes a bit, but the flavor holds up well for about a month.
Serving Suggestions
This pasta is rich enough to be the main event, but it pairs perfectly with a simple arugula salad dressed in lemon and olive oil. Garlic bread or a crusty baguette is great for mopping up the sauce, and a chilled glass of Pinot Grigio or sparkling water with lemon balances the creaminess.
- Top with a drizzle of good olive oil and a crack of black pepper right before serving.
- Serve it family style in the pot you cooked it in for a cozy, unfussy vibe.
- Pair it with roasted vegetables or a Caprese salad for a fuller Italian-inspired meal.
Save 
Save This dish has become my weeknight savior, the one I turn to when I want something that feels like a hug but doesn't demand much from me. I hope it brings you the same kind of comfort it's brought me, one creamy, garlicky bite at a time.
Recipe FAQ
- → What pasta types work best for this dish?
Penne and fusilli are ideal as their shapes hold the creamy sauce well. However, other short pasta varieties can be used.
- → Can I adjust the heat level in the sauce?
Yes, the red pepper flakes are optional. Adding or reducing them lets you control the spiciness to your preference.
- → How do I make this dish vegan-friendly?
Substitute heavy cream with plant-based alternatives and use vegan cheese or omit it entirely for a dairy-free version.
- → Is it possible to add extra vegetables?
Absolutely. Incorporate sautéed mushrooms, spinach, or roasted vegetables to enhance nutrition and flavor.
- → What is the best way to garnish this pasta?
Double up on fresh basil leaves and sprinkle additional Parmesan cheese if desired, enhancing both taste and presentation.
- → How can I ensure the pasta stays creamy and not dry?
Simmer the pasta gently, stirring occasionally and adjusting the liquid if needed to maintain the creamy consistency.