Creamy Tomato Basil Pasta Recipe

This creamy tomato basil pasta has saved my dinner plans more times than I can count. It’s the perfect middle ground between plain marinara and heavy alfredo – rich enough to feel like a treat, but not so heavy that you’ll fall asleep right after. The cream mellows out the acidic tomatoes while fresh basil keeps everything bright and lively.

I love that it comes together in about 25 minutes with ingredients I usually have around. It’s become my go-to for busy weeknights when I want something comforting, or when I’m having friends over but don’t want to spend hours in the kitchen. The sauce clings perfectly to any pasta shape, though I’m partial to rigatoni or penne.

What you need for Creamy Tomato Basil Pasta

How to make Creamy Tomato Basil Pasta

Here’s how I make this comforting pasta dish, with all the little details that make it work perfectly:

1. Start by bringing a large pot of water to boil for your pasta – you want the water to be as salty as the sea. This is the perfect time to prep your ingredients while the water heats up.

2. Heat olive oil in a large, deep skillet over medium heat. Add your diced onion and cook for about 5-6 minutes, until they’re soft and translucent but not browned. You’ll know they’re ready when they look glossy and you can easily squish one against the pan with your spatula.

3. Add the minced garlic and cook for just 30-45 seconds, stirring constantly. You’ll smell the garlic become fragrant – don’t let it go longer or it’ll brown and get bitter.

4. Pour in both cans of diced tomatoes, juice and all. Give everything a good stir, then bring to a gentle simmer. Let this cook for about 15 minutes, stirring occasionally. The sauce should thicken slightly and the tomatoes will break down a bit – you’ll notice the color deepen to a rich red.

5. While your sauce simmers, cook your penne in the boiling water until it’s just barely al dente – usually about 1 minute less than the package directions. The pasta will finish cooking in the sauce. Save a cup of pasta water before draining!

6. Lower the heat under your sauce to medium-low and stir in the heavy cream. Let it simmer gently for 2-3 minutes until the sauce turns a beautiful peachy-pink color and thickens enough to coat the back of a spoon.

7. Add the butter and stir until it’s completely melted into the sauce. This makes everything extra silky and helps the sauce cling to the pasta better.

8. Add your drained pasta to the sauce along with the torn basil leaves, salt, black pepper, and red pepper flakes if using. Toss everything together well – if the sauce seems too thick, add a splash of that reserved pasta water to loosen it up.

9. Finally, stir in most of the Parmesan cheese, saving some for garnish. Keep stirring gently until the cheese melts into the sauce and the pasta is perfectly coated. Give it a taste and adjust the seasoning if needed.

10. Serve immediately while it’s hot and creamy, with a sprinkle of the remaining Parmesan and a few fresh basil leaves on top. The sauce should be silky smooth and coat each piece of pasta beautifully.

From start to finish, this takes about 30-35 minutes, and it’s well worth every minute. The sauce should never be boiling rapidly – gentle bubbles are what you’re looking for to keep the cream from separating.

Creamy Tomato Basil Pasta

Creamy Tomato Basil Pasta

A rich and creamy tomato basil pasta made with a luscious garlic-infused tomato sauce, fresh basil, and Parmesan. A comforting and flavorful dish!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 portions

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion diced
• 4 cloves garlic minced
• 2 14.5 oz cans diced tomatoes
• 1 cup heavy cream
• 1 cup fresh basil leaves torn
• 1 pound penne pasta
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes optional
• 2 tablespoons butter

Instructions

 

• Start by bringing a large pot of water to boil for your pasta – you want the water to be as salty as the sea. This is the perfect time to prep your ingredients while the water heats up.
• Heat olive oil in a large, deep skillet over medium heat. Add your diced onion and cook for about 5-6 minutes, until they’re soft and translucent but not browned. You’ll know they’re ready when they look glossy and you can easily squish one against the pan with your spatula.
• Add the minced garlic and cook for just 30-45 seconds, stirring constantly. You’ll smell the garlic become fragrant – don’t let it go longer or it’ll brown and get bitter.
• Pour in both cans of diced tomatoes, juice and all. Give everything a good stir, then bring to a gentle simmer. Let this cook for about 15 minutes, stirring occasionally. The sauce should thicken slightly and the tomatoes will break down a bit – you’ll notice the color deepen to a rich red.
• While your sauce simmers, cook your penne in the boiling water until it’s just barely al dente – usually about 1 minute less than the package directions. The pasta will finish cooking in the sauce. Save a cup of pasta water before draining!
• Lower the heat under your sauce to medium-low and stir in the heavy cream. Let it simmer gently for 2-3 minutes until the sauce turns a beautiful peachy-pink color and thickens enough to coat the back of a spoon.
• Add the butter and stir until it’s completely melted into the sauce. This makes everything extra silky and helps the sauce cling to the pasta better.
• Add your drained pasta to the sauce along with the torn basil leaves, salt, black pepper, and red pepper flakes if using. Toss everything together well – if the sauce seems too thick, add a splash of that reserved pasta water to loosen it up.
• Finally, stir in most of the Parmesan cheese, saving some for garnish. Give it a taste and adjust the seasoning if needed.
• Serve immediately while it’s hot and creamy, with a sprinkle of the remaining Parmesan and a few fresh basil leaves on top.