Ingredients
Equipment
Method
Sauté aromatics
- Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Sauté the yellow onion for 4–5 minutes until softened, then stir in the garlic and cook for 30 seconds until fragrant.
Cook tomato paste
- Add the tomato paste and cook for 1 minute while stirring to deepen its flavor. Keep the heat at medium so it doesn’t burn.
Simmer the creamy tomato sauce
- Pour in the diced tomatoes, chicken broth, and heavy cream. Stir in the Italian seasoning, salt, and black pepper until well combined.
Cook the penne in the pot
- Add the penne pasta and bring the mixture to a gentle boil. Reduce to medium-low, cover, and simmer for 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has thickened.
Finish with Parmesan and basil
- Stir in the Parmesan cheese until melted and creamy. Fold in the fresh basil and cook for another minute.
Rest and garnish
- Remove from the heat and let the pasta rest for 2–3 minutes until the sauce thickens slightly. Garnish with additional Parmesan and fresh basil before serving.
Notes
For the creamiest texture, stir gently toward the end of simmering so the sauce thickens around the pasta instead of sticking. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat with a splash of broth or cream to loosen. Freezing is not recommended because cream sauces can separate when thawed. For a lighter option, use half-and-half in place of heavy cream and expect a slightly thinner sauce.