Creamy Tomato Pasta Basil

There's something about the way cream swirls into tomato sauce that feels like small kitchen magic. I was rushing through dinner prep one weeknight when I decided to abandon my usual quick marinara and instead reached for the cream in my fridge, curious what would happen if I just let it meld with the garlic-infused tomatoes simmering on the stove. Twenty minutes later, I had a sauce so silky and inviting that even my pasta-skeptical roommate came back for seconds, asking for the recipe. Now it's become my go-to when I want something that tastes restaurant-quality but demands almost no fuss.

I made this for my partner on a Tuesday evening after they'd had one of those days where nothing went right, and I watched their whole face soften with that first bite. There's real comfort in how the cream mellows the tomato acidity while the basil cuts through with just enough freshness to keep it from feeling indulgent. It became the dish I'd make whenever someone needed reminding that good food doesn't require hours of work or a complicated ingredient list.

Ingredients

• Penne or rigatoni, 350 g (12 oz): Use a short, sturdy pasta shape that catches and holds the cream sauce; avoid thin spaghetti which slides right off.
• Olive oil, 2 tbsp: Good quality matters here since it's one of the first flavors you'll taste; nothing fancy, but avoid the cheap stuff.
• Medium onion, finely chopped: The sweetness from slowly cooking onion balances the tomato's acidity better than anything else.
• Garlic cloves, 3 minced: Mince them small so they dissolve into the oil rather than sitting as chewy chunks.
• Canned crushed tomatoes, 800 g (28 oz): Crushed tomatoes give you that silky sauce texture; whole peeled tomatoes require more work and don't blend as smoothly with the cream.
• Heavy cream, 120 ml (½ cup): Don't skimp here, and add it at the very end over low heat so it doesn't break or separate.
• Tomato paste, 2 tbsp: Cooking it for a full minute in the oil before adding the tomatoes concentrates its flavor and removes any tinny taste.
• Sugar, 1 tsp: A tiny pinch balances the acidity and makes the sauce taste rounder and more complex.
• Red pepper flakes, ½ tsp (optional): A whisper of heat adds intrigue without overwhelming the delicate cream.
• Salt and black pepper: Taste as you build the sauce so you don't end up needing to oversalt later.
• Fresh basil leaves, 30 g (1 cup) torn: Tear by hand rather than chopping to prevent bruising and turning the leaves dark; add just before serving.
• Grated Parmesan cheese, 40 g (½ cup): Freshly grated melts more smoothly than pre-grated; save some for the table so people can adjust to their taste.

Instructions

Set your water to boil:

Fill a large pot with water and add enough salt that it tastes like the sea. This is your only chance to season the pasta itself, so don't hold back.

Build your sauce base:

Warm the olive oil in a large skillet over medium heat and add your onion. You'll know it's ready when the edges turn translucent and the raw bite softens, usually 3-4 minutes. Stir in the minced garlic and let it perfume the oil for just a minute, but watch carefully so it doesn't brown.

Deepen the tomato flavor:

Add the tomato paste and stir it into the oil for a full minute, scraping the bottom of the pan. This step sounds small but it rounds out the flavor and removes that slightly metallic taste raw tomato paste can have. Then pour in your crushed tomatoes along with the sugar, red pepper flakes if you're using them, salt, and pepper.

Let it simmer and marry:

Keep the heat medium-low and let the sauce bubble gently for about 10 minutes, stirring occasionally. You want it to thicken slightly and for the raw tomato flavor to mellow into something deeper and more welcoming.

Finish your pasta:

By now your pasta should be close to done. Cook it to al dente (with a slight firmness when you bite it), then drain it in a colander. Reserve about ½ cup of the starchy cooking water before you drain it.

Marry the cream into the sauce:

Lower the heat under your skillet, pour in the heavy cream, and stir gently for about 2 minutes until the sauce looks uniformly pale and silky. The low heat matters here; a boiling cream sauce can break and look separated.

Combine pasta and sauce:

Add your drained pasta to the skillet and toss everything together gently. If the sauce feels too thick, splash in a bit of that reserved pasta water and keep tossing until it coats the noodles with a silky sheen.

Finish with brightness:

Remove from heat and tear in most of your fresh basil along with the Parmesan cheese. Stir gently just to combine, then taste and adjust salt and pepper.

Pin It

I still remember the evening I served this to someone I'd just met and felt that nervous flutter of wondering if they'd like it, then watching them close their eyes after the first bite like they'd tasted something that mattered. That's when this recipe stopped being just another pasta dish for me and became something I could offer when I wanted to say thank you, or I'm thinking of you, or simply let me feed you something good.

Why This Sauce Works

The tomato-cream combination plays a careful game where each ingredient does something the other can't quite manage alone. Cream on its own would be bland and heavy, but it softens the tomato's bright acidity and makes the whole thing feel luxurious. Tomatoes alone can taste thin and sharp, but mixed with cream they become rounded and velvety, almost like they're glowing on your tongue. The trick is understanding that this sauce needs both elements at their own pace: tomatoes and aromatics get time to develop depth and flavor, and then cream joins at the end just long enough to marry everything without breaking. It's not complicated cooking, but it's the kind of technique that once you see why it works, you'll use it in a dozen different ways.

Variations That Feel Natural

This sauce is forgiving in the best way, and I've found myself adding things based on what was in my crisper drawer or what I was in the mood for that night. Sautéed mushrooms add a subtle earthiness that makes the sauce feel richer without changing its essential character. A handful of spinach wilts right in at the end and brings a slight mineral quality that keeps the cream from feeling too one-note. For the days when I want something more substantial, grilled chicken torn into pieces makes it a complete meal that still feels light enough for a weeknight. Even just adjusting the heat level by adding more red pepper flakes or leaving them out entirely lets you shift the mood of the dish depending on what you're in the mood for.

Serving and Pairing

This pasta never needs much beyond itself and a good loaf of bread to wipe your plate with at the end, though a crisp Pinot Grigio sings alongside it, the acidity in the wine echoing the tomato in your sauce. If you lean toward red wine, keep it light and slightly chilled so it doesn't overpower the delicate cream. The whole meal should feel approachable and warm, the kind of thing you make on a Tuesday and your kitchen smells like garlic and fresh basil for hours afterward, a gentle reminder that something good happened at your stove.

• Serve immediately while the cream is still silky and the basil hasn't darkened.
• Pass extra Parmesan at the table so everyone can adjust to their taste.
• If you have fresh black pepper and a grinder nearby, that final grind makes all the difference.

Pin It

This is the kind of dish that reminds you why you cook at home in the first place. It's simple enough to make on a tired evening but thoughtful enough that it feels like an act of care, every single time.

Recipe FAQs

→ What type of pasta works best?

Penne or rigatoni hold the creamy sauce well thanks to their ridged shapes, enhancing each bite.

→ Can I make this dish vegan?

Yes, substitute heavy cream with plant-based cream and replace Parmesan with vegan cheese alternatives.

→ How do I make the sauce creamy?

Stirring in heavy cream at the end of simmering creates a velvety smooth texture without overpowering the tomato flavors.

→ Is it possible to add protein to this dish?

Adding sautéed mushrooms, spinach, or grilled chicken can boost protein while complementing the flavors.

→ How should I adjust for spice level?

Red pepper flakes provide a mild heat; adjust or omit based on your preference for spiciness.