Creamy Tomato Pasta Basil

The first time I made this creamy tomato pasta, it was completely by accident. I had intended to make a simple marinara but realized halfway through dinner prep that I was out of enough tomato sauce for four hungry friends. The heavy cream sitting on the counter from a dessert experiment caught my eye, and in a moment of desperation, I swirled it into the simmering tomatoes. Now it's the only way my family will eat tomato pasta.

My sister called me last Tuesday, completely stressed about her upcoming book club dinner. She's not much of a cook but wanted something impressive yet foolproof. I walked her through this recipe over the phone, and she texted me afterward: 'I think I'm going to start cooking more.' That's the power of a really good pasta dish.

Ingredients

• Pasta (350 g penne or spaghetti): Penne catches the sauce in those ridges, but spaghetti feels like an authentic Italian trattoria experience
• Olive oil (2 tbsp): Your flavor foundation so dont be shy with it
• Yellow onion (1 small, finely chopped): The sweetness here balances the tomatoes perfectly
• Garlic (3 cloves, minced): Freshly minced makes all the difference
• Crushed tomatoes (800 g canned): San Marzano if you can find them
• Heavy cream (120 ml): Full fat only, this is not the time for half measures
• Grated Parmesan (50 g): Freshly grated yourself melts better than store bought
• Sugar (1 tsp): Cuts acidity from canned tomatoes
• Salt (½ tsp, plus more to taste): Essential for bringing out all the flavors
• Black pepper (¼ tsp): Freshly cracked adds little sparks of heat
• Red pepper flakes (¼ tsp, optional): For those who like a gentle warmth
• Fresh basil (1 small bunch): Tear it by hand, never cut it with a knife
• Extra Parmesan: For serving because you know someone always wants more

Instructions

Cook your pasta to perfection:

Drop pasta into salted boiling water and cook until al dente, then grab ½ cup of that starchy cooking water before draining. That liquid gold saves sauces later.

Build your flavor base:

Heat olive oil in a large skillet over medium heat, add onion and cook 3 to 4 minutes until it's soft and translucent. Listen for that gentle sizzle.

Wake up the garlic:

Stir in garlic and cook just 30 seconds until the aroma fills your kitchen. Anything longer and it might turn bitter.

Create the sauce:

Add crushed tomatoes, sugar, salt, pepper and red pepper flakes. Simmer 8 to 10 minutes until slightly thickened, stirring occasionally so nothing sticks.

Make it creamy:

Reduce heat to low and stir in the cream and Parmesan. Cook 2 to 3 minutes, stirring constantly, until everything melts into this velvety, gorgeous sauce.

Bring it all together:

Add the drained pasta to the sauce and toss until every piece is coated. Add pasta water a little at a time if it looks too thick.

Finish with fresh basil:

Remove from heat and gently fold in torn basil leaves. The heat from the pasta releases their oils beautifully.

Serve immediately:

Plate into warm bowls and top with extra Parmesan and a few more fresh basil leaves while steam still rises.

Save

This recipe made my friend Jake finally admit he actually liked cooking. He'd always said he was terrible at it, but when I put this in front of him and he took his first bite, his eyes lit up. Now he requests it for every game night.

Choosing the Right Pasta Shape

After years of making this, I've discovered that pasta shape genuinely affects the experience. Short, ridged pasta like penne grabs onto every drop of sauce, but long strands of spaghetti make this feel so much more elegant and restaurant worthy. Sometimes I use rigatoni when I want something more substantial.

The Cream Trick That Changed Everything

A chef friend taught me to warm the cream slightly in a separate bowl before adding it to the sauce. This tiny extra step prevents the cream from curdling when it hits the hot tomato base. Since learning this, my sauce has been consistently restaurant quality smooth and my cooking confidence grew exponentially.

Make It Your Own

The beauty of this recipe lies in how well it adapts to whatever you have on hand or whoever you're feeding. I've added sautéed mushrooms for earthiness, baby spinach for color and nutrition, or even crispy pancetta for my meat loving friends.

• Try roasting cherry tomatoes with garlic and olive oil first, then swirling them into the sauce for extra depth
• A splash of white wine while the tomatoes simmer adds brightness that cuts the richness
• For extra texture, toast some pine nuts or breadcrumbs and sprinkle on top before serving

Save

There's something so satisfying about serving this dish and watching everyone fall quiet as they take that first bite. Hope it brings the same comfort to your table.

Recipe FAQs

→ What type of pasta works best?

Penne or spaghetti are ideal for holding the creamy tomato sauce, but any pasta shape you prefer will work well.

→ Can I make this dish vegan?

Yes, substitute heavy cream with plant-based alternatives and use vegan Parmesan to maintain the creamy texture and flavor.

→ How should I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or microwave, adding a splash of pasta water if needed.

→ What tweaks can enhance this dish?

Adding sautéed mushrooms or baby spinach can boost nutrition and flavor, making it heartier and more colorful.

→ How to adjust the sauce consistency?

Use reserved pasta water gradually to loosen the sauce if it becomes too thick when tossing with pasta.