Description

This creamy tomato and basil penne pasta is a comforting and flavorful dish featuring a rich tomato and basil sauce enhanced with heavy cream and parmesan cheese. Perfectly al dente penne pasta is simmered with a savory Bertolli Tomato and Basil Pasta Sauce, gently simmered with aromatics and finished with a luscious creamy touch. A fresh basil garnish adds a burst of herbal brightness, making this meal satisfying and easy for weeknight dinners.

Ingredients

Scale

Pasta

1 lb penne pasta

Sauce

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, diced small
1 jar Bertolli Tomato and Basil Pasta Sauce (about 24 oz)
Dash of sugar
Salt and pepper, to taste
1 cup heavy cream
1/4 cup grated parmesan cheese

Toppings

Fresh basil, for topping

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Instructions

Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic. Sauté for about 1-2 minutes, until fragrant and translucent, being careful not to burn the garlic.
Simmer the Sauce: Pour in the jar of Bertolli Tomato and Basil Pasta Sauce. Add a dash of sugar, salt, and pepper to taste. Stir to combine, then cook the sauce on low heat for 25-30 minutes, stirring occasionally to let flavors meld and sauce thicken.
Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
Finish Sauce with Cream and Cheese: Remove the sauce from the heat. Stir in the heavy cream, followed by the grated parmesan cheese. Add additional salt and pepper to taste. Mix well until smooth and creamy.
Combine Pasta and Sauce: Add the drained penne pasta to the sauce. Toss thoroughly to coat the pasta. If the sauce seems too thick, add some reserved pasta water a little at a time until the desired consistency is reached.
Garnish and Serve: Top with freshly chopped basil and serve immediately while hot. Optionally add extra parmesan and basil for garnish.

Notes

Reserve some pasta water to adjust the sauce consistency as needed.
Be careful not to burn the garlic while sautéing to avoid bitterness.
You can substitute heavy cream with half-and-half for a lighter version, but the sauce will be less rich.
Adding a dash of sugar helps to balance the acidity of the tomato sauce.
Use freshly grated parmesan for best flavor and meltability.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian