30-Minute Creamy Tomato Basil Penne

• 8 oz penne pasta
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, chopped
• 1 tsp sugar
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Optional: Red pepper flakes for spice

Steps

1. 1 Cook penne according to package instructions until al dente; drain and set aside.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add onion and cook until translucent, about 3 minutes.
4. 4 Stir in garlic and cook for another minute.
5. 5 Add crushed tomatoes, sugar, and oregano; simmer for 10 minutes.
6. 6 Stir in heavy cream and Parmesan cheese until sauce is smooth and creamy.
7. 7 Toss cooked penne in the sauce until well coated.
8. 8 Stir in fresh basil and season with salt and pepper to taste.
9. 9 Serve immediately with extra Parmesan and red pepper flakes if desired.

Equipment

• Large pot
• Large skillet
• Wooden spoon

Variations

• Add grilled chicken or shrimp for a protein boost.
• Incorporate sautéed spinach or zucchini for extra veggies.

Substitutions

• Use whole milk if you prefer a lighter sauce.
• Substitute gluten-free pasta for a gluten-free option.

Pairings

• Garlic bread
• Caesar salad
• Chilled white wine

Nutrition

Tips

• Use fresh basil for the best flavor, but dried basil can be used in a pinch.
• Reserve a bit of pasta water to loosen the sauce if needed.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or milk to maintain creaminess.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of milk or cream to restore the sauce's texture.

Serving Suggestions

• Serve with a side of garlic bread or a fresh green salad.
• Pair with a glass of crisp white wine or a chilled lager.

FAQ