Creamy Tomato Basil Pasta

Crushed tomatoes simmer briefly with garlic before cream turns them into a smooth, mellow sauce. Rigatoni holds the sauce inside its tubes, while basil goes in at the end for a fresher finish. A little reserved pasta water adjusts the consistency without adding more cream.

Ingredients

• 300 g dried rigatoni
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 400 g crushed tomatoes
• 120 ml heavy cream
• 40 g grated Parmesan
• 15 g fresh basil
• ½ tsp salt
• ¼ tsp black pepper

Method

1. Cook the rigatoni in boiling water according to the packet instructions. Before draining, reserve 250 ml of the cooking water.
2. Meanwhile heat the olive oil in a wide pan over medium-low heat. Add the garlic and stir for 30 seconds, without allowing it to brown.
3. Add crushed tomatoes, salt and pepper. Simmer gently for 10–12 minutes, stirring occasionally.
4. Stir in the cream and warm gently for two minutes. Add the drained pasta and 60 ml reserved cooking water, tossing until coated.
5. Remove from the heat and stir in Parmesan and torn basil. Add a little more reserved water if needed to loosen the sauce, then serve immediately.
6. Cool leftovers promptly and refrigerate within two hours for up to three days. Reheat with a splash of water until hot throughout.

Keep the garlic pale

Minced garlic cooks quickly. Use moderate heat and add the tomatoes before it turns brown. Burnt garlic can give the whole sauce a bitter edge.

Let the tomatoes simmer

A short simmer reduces excess water and softens the raw tomato taste. Stir around the edges so the sauce does not catch. If it thickens too far before the pasta is ready, loosen with a spoonful of cooking water.

Save water before draining

Reserve a mug of pasta cooking water before tipping out the pot. Start with 60 ml in the sauce, then add more by the tablespoon. The pasta should be coated rather than sitting in a watery pool.

Finish off the heat

Fold in the Parmesan and basil once the pan is off the burner. Serve promptly because pasta continues to absorb sauce while it sits. Warm bowls help keep portions pleasant to eat without overcooking the pasta.

FAQs

How many portions does this make?

This recipe makes 4 portions with the quantities listed.

What should I check before serving?

Remove from the heat and stir in Parmesan and torn basil. Add a little more reserved water if needed to loosen the sauce, then serve immediately.

How should I store leftovers?

Cool leftovers promptly and refrigerate within two hours for up to three days. Reheat with a splash of water until hot throughout.