Creamy Tomato Pasta Basil

There's something about the smell of garlic hitting hot oil that stops me mid-thought every single time. I learned to make this pasta on a Tuesday evening when I had exactly three people coming over and very little in my pantry, so I grabbed what I could find—tomatoes, cream, basil—and hoped for the best. The sauce came together in the time it took to boil water, and watching my friends go quiet at that first bite told me everything I needed to know.

My neighbor Marco once told me that real Italian cooking isn't about fancy techniques, it's about not messing with good ingredients. I thought of that the first time I made this and didn't overthink it—just let the tomatoes, cream, and basil do what they naturally do together. He was right.

Ingredients

• Dried penne or fusilli pasta (350 g): The ridges and curves catch the sauce, so don't skip the shape—it matters more than people think.
• Olive oil (2 tbsp): This is your flavor foundation, so use something you'd actually taste on bread.
• Yellow onion (1 small, finely chopped): It dissolves into sweetness as it cooks, giving the sauce depth without any sharp bite.
• Garlic cloves (3, minced): Garlic browns fast, so watch it closely—you want fragrant, not burnt.
• Crushed tomatoes (400 g can): Look for brands with just tomatoes and salt; they make a cleaner sauce than anything else you can do from scratch.
• Heavy cream (120 ml): This transforms the sauce from acidic to velvety, but add it at the end so it doesn't break.
• Tomato paste (2 tbsp): A small amount concentrates the tomato flavor without needing hours of simmering.
• Sugar (1 tsp): It balances acidity and isn't meant to make things sweet—just trust it.
• Salt and black pepper: Taste as you go; you'll likely need more than the recipe suggests.
• Red pepper flakes (1 pinch, optional): Add heat only if you want that little tingle at the back of your throat.
• Fresh basil (20 g, torn): Tear it by hand instead of cutting so it doesn't bruise and turn dark.
• Parmesan cheese (30 g, grated): Freshly grated always tastes better than pre-shredded, and it melts into the sauce instead of clumping.
• Unsalted butter (1 tbsp): This adds a final richness that cream alone can't quite achieve.

Instructions

Start the pasta:

Bring a large pot of salted water to a boil and cook your pasta until it's just barely tender when you bite it. The water should taste like the sea—this is your only chance to season the pasta itself.

Build the sauce base:

While pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and let it turn soft and golden, listening for that quiet sizzle that means it's working.

Wake up the garlic:

Stir in the minced garlic and let it become fragrant—about a minute. If you wait too long, it goes bitter and you'll know immediately.

Deepen the tomato flavor:

Add the tomato paste and stir it around for a minute or so, letting it caramelize slightly in the hot oil. This step is small but changes everything about how rich the final sauce tastes.

Simmer the tomatoes:

Pour in the crushed tomatoes along with the sugar, salt, pepper, and red pepper flakes if you're using them. Let this bubble gently for 8 to 10 minutes, stirring now and then so nothing sticks.

Add the cream carefully:

Lower the heat and stir in the heavy cream slowly, letting it blend in smoothly. Simmer for just 2 or 3 minutes until the sauce thickens slightly and turns a beautiful pale orange.

Bring it together:

Drain your pasta and add it to the sauce with the parmesan, butter, and half of the fresh basil. Toss everything together, adding a splash of reserved pasta water if it needs loosening—the sauce should coat the pasta like silk, not cling to it like glue.

Serve immediately:

Divide into bowls and top with more parmesan and the rest of the basil while everything is still warm.

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I once made this for someone going through a rough week, and they called me the next day just to say it made them feel like things might be okay. That's when I realized this pasta is more than lunch—it's the kind of food that wraps around you when you need it most.

When Cream Meets Tomato

The magic of this dish lives in how acid and fat dance together—the tomatoes provide brightness and structure, while the cream softens everything into something that feels almost indulgent. It's not complicated chemistry, just respect for what each ingredient brings to the table. Some nights I add a pinch more red pepper flakes for myself and serve the rest plain, so everyone gets to decide how much heat they want.

Variations Worth Trying

Once you've made this a few times and know how it feels, you can improvise. I've stirred in sautéed mushrooms on autumn evenings, fresh spinach in spring when I had it on hand, and even a handful of sun-dried tomatoes when I wanted something richer. The sauce is forgiving enough to welcome additions without losing its soul. You can also swap the pasta shape—long strands of spaghetti work if you're feeling elegant, or smaller shapes like ditalini if you want the sauce to nestle into every bite.

Pairing and Storage

This pasta sings alongside a crisp white wine like Pinot Grigio, which cuts through the richness and refreshes your palate between bites. If you find yourself with leftovers—which is rare—store them in the fridge and reheat gently with a splash of water or milk stirred in. The pasta softens a bit, but the sauce still tastes like comfort.

• A simple green salad on the side makes the meal feel complete without overwhelming the delicate sauce.
• Fresh basil tastes best added just before serving, so don't mix it in earlier than you need to.
• For a vegan version, use coconut cream or a plant-based heavy cream alternative and swap the parmesan for a nutritional yeast blend.

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This is the kind of recipe that gets better the more you make it, not because the instructions change but because you learn to listen to what the sauce is telling you. I hope it becomes something you reach for when you want to feel like you're cooking with intention, even on the busiest nights.

Recipe FAQs

→ What pasta types work best with this sauce?

Penne or fusilli are ideal as their grooves hold the creamy tomato sauce well, but other similar shapes like rigatoni or rotini also work.

→ Can I use fresh tomatoes instead of canned crushed tomatoes?

Yes, fresh ripe tomatoes can be blended or finely chopped and cooked down for a fresher taste, though canned ensures consistent flavor and texture.

→ How can I make the sauce vegan-friendly?

Substitute heavy cream with coconut cream or plant-based alternatives, and swap parmesan for vegan cheese options or nutritional yeast.

→ What is the best way to retain basil flavor?

Add fresh basil leaves at the end of cooking and use some as garnish; cooking basil too long can diminish its fragrance.

→ Can I prepare the sauce in advance?

Yes, the sauce can be made ahead and gently reheated. Stir in fresh basil just before serving for maximum aroma.