Pasta al Pomodoro Cremosa con Basilico e Parmigiano

A silky, restaurant-style creamy tomato pasta finished with fragrant basil and a generous snowfall of Parmesan for a comforting Italian dinner.

Ingredients

• 400 g (14 oz) pasta (penne, rigatoni, or spaghetti)
• 2 tbsp olive oil
• 4 garlic cloves, finely minced
• 1/2 tsp red pepper flakes (optional)
• 800 g (28 oz) canned crushed tomatoes (or passata)
• 1 tsp sugar (optional, balances acidity)
• 1 tsp dried oregano
• 1/2 cup (120 ml) heavy cream
• 60 g (2 oz) Parmesan, finely grated, plus more to serve
• 1 packed cup fresh basil leaves, torn (plus extra to serve)
• 1 1/4 tsp kosher salt, plus more for pasta water
• 1/2 tsp black pepper
• 1/2 cup (120 ml) reserved pasta cooking water (as needed)

Method

• 1

  Step 1: Boil pasta

  Bring a large pot of water to a boil and salt it well (it should taste like the sea). Cook pasta until **just al dente** per packet directions. Reserve **1/2 cup** pasta water, then drain.

• 2

  Step 2: Bloom the aromatics

  While the pasta cooks, heat olive oil in a large skillet over **medium heat**. Add garlic and red pepper flakes. Cook, stirring, until **fragrant and just turning pale gold**, about **45–60 seconds** (don’t let it brown).

• 3

  Step 3: Build the tomato base

  Add crushed tomatoes, oregano, salt, pepper, and sugar (if using). Bring to a lively simmer, then reduce to **medium-low** and cook **8–10 minutes**, stirring occasionally, until the sauce darkens slightly and thickens (it should cling to the spoon).

• 4

  Step 4: Make it creamy (the Italian way: off the heat)

  Turn heat to **low** and stir in the cream. Let it warm through **1 minute** (do not boil hard). Turn the heat **off**, then stir in the Parmesan until melted and silky.

• 5

  Step 5: Toss with pasta + emulsify

  Add drained pasta and **1/4 cup** reserved pasta water to the skillet. Toss vigorously over **low heat** for **1–2 minutes**, until the sauce turns glossy and coats every piece. Add more pasta water, a splash at a time, if needed for a creamy, flowing consistency.

• 6

  Step 6: Finish with basil

  Turn heat off. Toss in torn basil and taste. Adjust salt/pepper. Serve immediately with extra Parmesan and basil on top.

Tips

• **Best pasta shapes:** Rigatoni and penne hold creamy tomato sauce beautifully; spaghetti works if you like a more elegant twirl.
• **No heavy cream?** Use half-and-half; the sauce will be a little lighter but still creamy. (Avoid milk alone—it can look thin.)
• **Prevent a grainy sauce:** Keep the sauce at a gentle heat and **stir Parmesan in off the heat**.
• **Make it heartier (still Italian):** Add a pinch more oregano and a little extra Parmesan; serve with a simple green salad dressed with olive oil, salt, and pepper.
• **Storage:** Refrigerate up to **3 days**. Reheat gently with a splash of water (or a touch of cream) to loosen and restore the silky texture.

Nutrition (per serving, estimate)