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Creamy Tomato Basil Spaghetti (Pink Sauce) - Cozy, Comforting, and Ready Fast

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

Ingredients
  

  • Spaghetti: About 12 ounces; you can use any long pasta you like.
  • Olive oil: For sautéing the aromatics.
  • Unsalted butter: Adds richness and helps emulsify the sauce.
  • Garlic: 3–4 cloves, minced.
  • Crushed red pepper flakes: Optional, for a gentle heat.
  • Tomato paste: 2 tablespoons, for depth and sweetness.
  • Crushed tomatoes: One 28-ounce can, or use passata for a smoother texture.
  • Heavy cream: 3/4 to 1 cup, depending on how creamy you want it.
  • Parmesan cheese: Freshly grated, about 1/2 cup plus more for serving.
  • Fresh basil: A handful of leaves, sliced or torn.
  • Salt and black pepper: To taste.
  • Sugar (optional): A pinch, if your tomatoes taste too acidic.
  • Reserved pasta water: 1 cup, to help loosen and bind the sauce.

Method
 

  1. Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook the spaghetti until just shy of al dente. Reserve about 1 cup of pasta water, then drain.
  2. Sauté the aromatics: In a wide skillet, warm olive oil over medium heat. Add butter. Once melted, add the garlic and a pinch of red pepper flakes. Cook 30–60 seconds until fragrant, not browned.
  3. Build tomato flavor: Stir in the tomato paste and cook for 1–2 minutes to caramelize it slightly. This deepens the flavor and cuts raw acidity.
  4. Add tomatoes: Pour in the crushed tomatoes. Season with salt and pepper. Simmer gently for 8–10 minutes, stirring occasionally. If the sauce tastes sharp, add a small pinch of sugar.
  5. Stir in the cream: Lower the heat and add the heavy cream. Start with 3/4 cup, then add more if you want it creamier. Simmer 2–3 minutes until the color turns rosy and the sauce thickens slightly.
  6. Add cheese and basil: Stir in grated Parmesan and most of the basil. The cheese will melt and help the sauce emulsify.
  7. Toss the pasta: Add the cooked spaghetti to the skillet. Splash in a little reserved pasta water and toss vigorously until the sauce clings to the pasta and turns glossy. Adjust with more water as needed.
  8. Taste and finish: Season with more salt and pepper if needed. Top with extra basil and Parmesan. Serve hot.