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Vegetarian Creamy Tomato Basil Penne - Comforting, Simple, and Full of Flavor

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 ounces penne (regular or whole wheat)
  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 3–4 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes (optional, adjust to taste)
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar (optional, to balance acidity)
  • 1 (28-ounce) can crushed tomatoes or tomato passata
  • 1/2 cup heavy cream (or half-and-half for lighter)
  • 1/2 cup grated Parmesan or Pecorino Romano (plus more for serving)
  • 1/2 cup fresh basil leaves, thinly sliced (plus extra for garnish)
  • Salt and black pepper, to taste
  • 1 tablespoon butter (optional, for extra silkiness)
  • Pasta cooking water (reserve about 1 cup)

Method
 

  1. Boil the pasta: Bring a large pot of salted water to a boil. Cook penne until just shy of al dente according to package directions. Reserve 1 cup of the starchy water, then drain.
  2. Sauté the aromatics: While the pasta cooks, heat olive oil in a wide skillet over medium heat. Add onion and a pinch of salt. Cook 4–5 minutes until soft and translucent, stirring occasionally.
  3. Add garlic and spice: Stir in garlic, red pepper flakes, and oregano. Cook 30–60 seconds until fragrant. Don’t let the garlic brown.
  4. Build the sauce: Pour in crushed tomatoes. Add sugar if your tomatoes are very tangy. Season with salt and pepper. Simmer 6–8 minutes, stirring now and then, until slightly thickened.
  5. Make it creamy: Lower the heat and stir in heavy cream. Simmer 2 minutes more. If using, swirl in butter for extra richness.
  6. Cheese and basil: Stir in Parmesan until melted and smooth. Fold in most of the basil, saving a little for garnish. Taste and adjust salt, pepper, and heat level.
  7. Toss with penne: Add the drained pasta to the skillet. Splash in a bit of reserved pasta water to loosen and help the sauce cling. Toss over low heat for 1–2 minutes until glossy and well-coated.
  8. Finish and serve: Top with extra Parmesan and the remaining basil. Add a crack of black pepper and a drizzle of olive oil if you like.