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Ingredients
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For the Pasta Base:
- 12 ounces pasta (penne, spaghetti, or farfalle work beautifully)
- 2 tablespoons salt (for pasta water)
For the Fresh Creamy Tomato Sauce:
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 1/2 pounds fresh ripe tomatoes (about 6-7 medium tomatoes), blanched, peeled and diced
- 1 tablespoon tomato paste
- 1/2 cup heavy cream
- 3 tablespoons unsalted butter
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/4 cup fresh basil leaves, torn or thinly sliced
- 1 teaspoon sugar (optional, to balance acidity if needed)
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Tomatoes: Bring a small pot of water to boil. Cut a small “X” on the bottom of each tomato. Blanch tomatoes in boiling water for 30-45 seconds, then transfer to an ice bath. Once cool, peel the skin (it should slip off easily), remove cores, and dice tomatoes. Set aside.
- Prepare Your Pasta: Bring a large pot of water to a rolling boil. Add salt, then add your pasta. Cook until al dente according to package instructions. Before draining, reserve ½ cup of pasta water.
- Start the Sauce: While pasta cooks, heat olive oil in a large, deep skillet over medium heat. Add onion and sauté until translucent, about 3-4 minutes. Add garlic and red pepper flakes, cooking for another 30 seconds until fragrant.
- Cook the Fresh Tomatoes: Add diced tomatoes to the skillet. Increase heat to medium-high and cook for about 5-7 minutes, stirring occasionally, until tomatoes break down and release their juices. For a smoother sauce, you can use an immersion blender for a few seconds or mash with a potato masher.
- Create the Creamy Magic: Reduce heat to low and stir in the heavy cream. Allow to simmer (not boil) for 2 minutes, then add the butter, stirring until completely melted and incorporated.
- Bring Everything Together: Add the drained pasta directly to the sauce in the skillet. Toss gently to coat every piece with the creamy tomato sauce. If the sauce seems too thick, add the reserved pasta water a tablespoon at a time until you reach your desired consistency.
- Finish with Flavor Boosters: Remove from heat and fold in the Parmesan cheese and most of the basil (reserve some for garnish). Taste and adjust seasoning – add sugar if the tomatoes are too acidic, plus salt and freshly ground black pepper as needed.
- Serve Immediately: Transfer to bowls, garnish with remaining basil and additional Parmesan cheese if desired.
