Creamy Tomato Pasta Basil

I threw this together on a rainy Tuesday when the fridge was nearly empty and I was too tired to think. What I thought would be just another ordinary plate of pasta turned into something I now crave at least twice a month. The cream swirling into those tomatoes created this soft coral color that immediately felt comforting, and the basil I tore in at the end smelled so bright it woke up my whole kitchen.

The first time I made this for friends, I panicked because I forgot to buy fresh mozzarella for topping. Instead, I just grated extra Parmesan and tore basil with my hands right over the skillet. Everyone went quiet for a few bites, then one of them asked if I'd been hiding this recipe on purpose. I wasnt, I just got lucky that night.

Ingredients

• Penne or spaghetti (350 g): Penne traps the sauce in its ridges beautifully, but spaghetti twirls up with cream in a way that feels elegant and messy at the same time.
• Olive oil (2 tbsp): This is your flavor foundation, so use something that smells fruity and a little grassy if you have it.
• Onion (1 small, finely chopped): Dicing it small means it melts into the sauce and adds sweetness without any crunch.
• Garlic (3 cloves, minced): Dont skip this step or rush it, the smell of garlic hitting warm oil is half the reason this dish feels like home.
• Canned crushed tomatoes (800 g): I always keep two cans in the cupboard because this sauce has saved me more weeknights than I can count.
• Heavy cream (120 ml): Just half a cup transforms sharp tomato into something soft and luxurious.
• Sugar (1 tsp, optional): A tiny pinch tames any bitterness from the tomatoes, I learned this from my neighbor who grew up in Naples.
• Salt and black pepper: Taste as you go, the Parmesan adds salt later so start gently.
• Fresh basil (1 large handful): Tearing it by hand releases more of that peppery perfume than a knife ever could.
• Parmesan cheese (40 g grated, plus extra): The real stuff melts into silk, the pre-grated kind can get grainy so I avoid it when I can.
• Unsalted butter (1 tbsp): Stirred in at the end, it adds a gloss and richness that makes the whole dish feel finished.

Instructions

Boil the pasta:

Bring a big pot of salted water to a rolling boil and cook your pasta until its just tender with a slight bite. Before draining, scoop out half a cup of that starchy pasta water, it will help the sauce cling later.

Soften the aromatics:

Heat olive oil in a wide skillet over medium heat, then add your chopped onion and let it cook slowly until it turns soft and see-through, about four minutes. Toss in the garlic and stir for just a minute until the kitchen smells incredible.

Simmer the tomato base:

Pour in the crushed tomatoes, sprinkle in sugar if youre using it, and season with salt and pepper. Let everything bubble gently for ten minutes, stirring now and then so nothing sticks.

Add the cream:

Turn the heat down low and pour in the heavy cream, stirring as it swirls into the tomatoes. Let it simmer softly for two minutes until the sauce looks creamy and unified.

Toss the pasta:

Add your drained pasta straight into the skillet and toss everything together. If the sauce feels tight, splash in some of that reserved pasta water a little at a time until it looks silky.

Finish with butter and basil:

Stir in the butter, grated Parmesan, and most of the torn basil, saving a few leaves for the top. Let it all meld together for one more minute.

Serve:

Divide the pasta into bowls, scatter extra Parmesan and the remaining basil over each serving, and bring it to the table while its still steaming.

Save

One evening my youngest refused to eat anything green, so I stirred all the basil into the sauce and pretended it was magic tomato pasta. She finished her whole bowl and asked for seconds. Sometimes the best meals are the ones where you bend the rules just enough to make everyone happy.

How to Make It Vegan

Swap the heavy cream for full-fat coconut cream and use vegan Parmesan or nutritional yeast instead of the dairy cheese. The butter can be replaced with a good quality vegan spread or just an extra drizzle of olive oil at the end. The flavor shifts slightly, more coconut-sweet and nutty, but its still rich and satisfying.

Adding a Little Heat

If you like a gentle kick, add a pinch of chili flakes when you toss in the garlic. It warms the sauce without overwhelming the creamy tomato sweetness. I keep a small jar by the stove and add it depending on whos eating, my partner loves it, my kids do not.

What to Serve Alongside

This pasta feels complete on its own, but a simple green salad with lemon vinaigrette and some crusty bread for mopping up extra sauce makes it feel like a real occasion. A crisp white wine like Pinot Grigio cuts through the cream beautifully if youre pouring glasses.

• Garlic bread or focaccia for soaking up every last bit of sauce.
• A handful of arugula tossed on top adds peppery freshness.
• Roasted cherry tomatoes on the side bring extra sweetness and color.

Save

This is the kind of recipe that feels like a hug after a long day. I hope it becomes one of those dishes you make without thinking, the one that fills your kitchen with warmth and your table with happy faces.

Common Questions

→ How do I achieve a creamy tomato sauce?

Simmer crushed tomatoes with sautéed onion and garlic, then stir in heavy cream off the heat to create a smooth, rich sauce.

→ What type of pasta works best for this dish?

Penne or spaghetti are ideal as they hold the creamy tomato sauce well and complement the fresh basil.

→ Can fresh basil be substituted?

Fresh basil is recommended for its bright flavor, but dried basil can be used in a pinch though it’s less vibrant.

→ How can I make this dish vegan?

Replace heavy cream with coconut cream and use vegan Parmesan cheese or nutritional yeast for topping.

→ What's the best way to balance acidity in the tomato sauce?

A small amount of sugar added during simmering helps neutralize acidity without overpowering flavors.