How to Make Creamy Tomato Pasta

• 12 oz (340 g) penne or rigatoni
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 can (28 oz / 794 g) crushed tomatoes
• 1/2 cup (120 ml) heavy cream or whole milk
• 1 tsp kosher salt
• 1/2 tsp sugar
• 1/2 cup (50 g) grated Parmesan
• Fresh basil, if you have it

1. Boil the pasta in well-salted water until 1 minute short of the package time; reserve 1 cup of pasta water before draining.
2. While it cooks, heat the olive oil in a wide pan and soften the onion for 5 minutes over medium heat.
3. Add the garlic and cook 30 seconds, then pour in the tomatoes, salt, and sugar.
4. Simmer 10 minutes, stirring now and then, until the sauce darkens slightly.
5. Stir in the cream, then add the drained pasta and a splash of pasta water; toss 1–2 minutes until it clings.
6. Off the heat, stir in the Parmesan and torn basil, and adjust salt.

• No cream? Two tablespoons of butter or a spoonful of cream cheese does the same job.
• A pinch of chili flakes with the garlic turns this into arrabbiata.

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