Ingredients

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Pasta

12 oz fettuccine

Salt (for pasta water)

Creamy Tomato Basil Sauce

2 tbsp olive oil (or 2 tbsp butter)

4 cloves garlic, minced

1 small onion or shallot, finely diced (optional, but great)

2 tbsp tomato paste

1 (14.5 oz) can crushed tomatoes (or tomato puree)

1 tsp Italian seasoning

1/2 tsp salt (plus more to taste)

1/4 tsp black pepper

Pinch of red pepper flakes (optional)

3/4 cup heavy cream (or half-and-half—see tips)

1/2 cup grated Parmesan, plus more for serving

1/2 cup fresh basil leaves, sliced or tor

1/3 cup pasta water (as needed)

Optional add-ins

1 cup baby spinach

1/2 cup mozzarella pearls

2 tbsp chopped sun-dried tomatoes

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Instructions

Cook the pasta

Bring a large pot of salted water to a boil.

Cook fettuccine until al dente (usually 1–2 minutes less than package time).

Reserve 1 cup pasta water, then drain.

Start the sauce

Heat olive oil in a large skillet over medium heat.

Add onion (if using) and cook 3–4 minutes until softened.

Add garlic and cook 30 seconds until fragrant.

Build tomato flavor

Stir in tomato paste and cook 1 minute.

Add crushed tomatoes, Italian seasoning, salt, pepper, and red pepper flakes.

Simmer 6–8 minutes, stirring occasionally.

Make it creamy

Reduce heat to low and stir in the cream.

Add Parmesan and stir until melted and smooth.

Toss and finish

Add drained pasta to the skillet and toss to coat.

Add a splash of pasta water (1–3 tbsp at a time) until silky.

Stir in basil (and spinach if using) just until wilted.

Serve

Top with extra Parmesan, basil, and cracked pepper.

Notes

Cooking Tips

Reserve pasta water: It’s the secret to a glossy, clingy sauce—add it gradually.
Prevent curdling: Keep the heat low when adding cream and cheese.
Boost richness: Use butter instead of olive oil, or do half-and-half.
Better basil flavor: Stir basil in off heat to keep it fresh and fragrant.
Too acidic? Add 1/2 tsp sugar or a small knob of butter to round it out.

Variations

Add protein: Sautéed chicken, shrimp, Italian sausage, or crispy pancetta.
Make it spicy: Extra red pepper flakes or a spoon of calabrian chili paste.
Veggie-packed: Mushrooms, zucchini, roasted red peppers, or spinach.
Lighter version: Use half-and-half and reduce Parmesan slightly (sauce will be a bit thinner).
Dairy-free: Swap cream for unsweetened cashew cream or coconut cream (coconut adds a subtle sweetness), and use dairy-free Parmesan.

Author: Emma
Prep Time: 10 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 1 serving
Calories: 620
Sugar: 9g
Sodium: 720mg
Fat: 28g
Carbohydrates: 74g
Fiber: 5g
Protein: 18g