Creamy Tomato Pasta Basil

The first time I made this creamy tomato pasta was on a rainy Tuesday when I needed something comforting but didn't want to spend hours at the stove. The way the cream swirls into the tomato sauce still feels like kitchen magic every single time.

I once doubled this recipe for a last minute dinner party and watched my friend literally scrape her plate clean. Something about this pasta makes people feel cared for without you having to say a word.

Ingredients

• Pasta: Penne holds sauce beautifully in those ridges but fettuccine works wonderfully too
• Salt: Generously salt your pasta water until it tastes like the sea
• Olive oil: Creates the aromatic foundation for your entire sauce
• Onion: Finely chopped so it melts into the sauce rather than staying in distinct pieces
• Garlic: Minced fresh releases more flavor than pre-minced varieties
• Crushed tomatoes: Canned gives consistent results but fresh diced tomatoes work beautifully in summer
• Sugar: Just a pinch balances any acidity from canned tomatoes
• Heavy cream: The secret to that restaurant quality velvety texture
• Parmesan cheese: freshly grated melts better than pre-grated and has deeper flavor
• Fresh basil: Tear it by hand right before serving to release those aromatic oils

Instructions

Get your pasta water ready:

Bring a large pot of salted water to a rolling boil and cook pasta until al dente

Build your flavor foundation:

Heat olive oil in a large skillet over medium heat and sauté onion for 3 to 4 minutes until soft and translucent

Add the aromatic garlic:

Stir in minced garlic and cook just 1 minute until fragrant but not browned

Create the tomato base:

Pour in crushed tomatoes with sugar if using and let simmer for 10 minutes while occasionally stirring

Make it creamy:

Lower heat and stir in cream letting it gently simmer for 2 to 3 minutes before adding Parmesan

Bring it all together:

Add cooked pasta to the sauce tossing to coat and splash in some pasta water if it needs loosening

Finish with fresh basil:

Remove from heat and gently fold in torn basil leaves just before serving

Save

This pasta became my go-to comfort food after a particularly tough week at work when I realized sometimes the best therapy is a bowl of something creamy and warm.

Making It Your Own

I've learned that a pinch of red pepper flakes transforms this into something entirely different while still keeping that luscious creamy base intact.

Wine Pairing Magic

A crisp Pinot Grigio cuts through the richness beautifully but honestly sometimes just sparkling water with lemon hits the spot perfectly.

Serving Suggestions

A simple green salad with vinaigrette balances the creamy pasta and keeps the meal feeling light. Grate extra Parmesan at the table for that restaurant style finish. Keep some basil leaves whole for garnish to make each serving look extra inviting.

• Let guests add their own finishing touches at the table
• Serve with crusty bread to soak up every last drop of sauce
• This pasta keeps well for next day lunch though the cream thickens up

Save

There's something deeply satisfying about watching people enjoy this pasta and knowing it came from your own kitchen with love.

Recipe FAQs

→ How do I achieve a creamy tomato sauce?

Sauté onions and garlic until soft, then simmer crushed tomatoes gently before stirring in cream and Parmesan for smoothness.

→ What type of pasta works best?

Penne or fettuccine hold the sauce well, providing texture and balance to the creamy tomato mixture.

→ Can I adjust the sauce thickness?

Yes, adding reserved pasta water helps loosen the sauce for a silky consistency without diluting flavor.

→ How important is fresh basil here?

Fresh basil adds a bright, herbaceous note that complements the rich cream and tangy tomatoes perfectly.

→ Are there good ingredient substitutions?

Plant-based cream and nutritional yeast can replace dairy for a vegan alternative, while gluten-free pasta suits dietary needs.