Creamy Tomato Pasta Basil

There's something almost meditative about the way cream swirls into a tomato sauce, turning it from bright red to sunset coral in just a few seconds. I discovered this pasta on an ordinary Tuesday evening when I had nothing in my pantry except canned tomatoes and a carton of cream, and somehow it became the dish I make whenever I want something that feels both effortless and indulgent. Fresh basil scattered at the end makes it feel like you've put in real effort, even though the whole thing takes less time than ordering takeout.

I made this for my partner on a night when they'd had a rough day at work, and watching them twirl that first forkful and actually smile made me realize that comfort food isn't really about complexity—it's about knowing someone will feel cared for when they taste it. That's when this recipe stopped being just something I cooked and became something I trusted.

Ingredients

• 350 g penne or fettuccine: Penne cups the sauce beautifully, but fettuccine lets you experience more of that creamy coating with each bite; choose whatever shape speaks to you.
• 2 tbsp olive oil: Good olive oil matters here—it's your foundation flavor and won't hide in the background.
• 1 small yellow onion, finely chopped: The sweetness mellows as it cooks and balances the tomato's acidity in ways garlic alone never could.
• 3 garlic cloves, minced: Add these after the onion softens so they don't burn and turn bitter.
• 800 g canned crushed tomatoes: San Marzano tomatoes are wonderful if you can find them, but honestly any quality crushed tomato works when you're building this sauce.
• 120 ml heavy cream: This is what transforms the sauce from simple to luxurious; don't skip it or substitute without thinking it through.
• 60 ml pasta cooking water: Save this water—it's liquid gold that helps the sauce cling to the pasta instead of pooling at the bottom.
• 1 tsp sugar: A tiny bit of sweetness balances the acidity so the sauce tastes round instead of sharp.
• ½ tsp salt, ¼ tsp freshly ground black pepper, ½ tsp dried oregano: These modest seasonings let the tomato and cream be the stars without competing flavors.
• 30 g fresh basil leaves, torn: Tear by hand rather than cutting—it keeps the basil from bruising and turning dark.
• 40 g grated Parmesan cheese, plus extra: The extra you offer at the table lets everyone finish their own bowl exactly how they like it.

Instructions

Get your pasta water ready:

Bring a large pot of salted water to a boil and cook the pasta according to package directions until it's just al dente. Before you drain it, scoop out about ¼ cup of the starchy cooking water and set it aside—this is your secret ingredient for making the sauce coat beautifully.

Build the base:

Heat olive oil in a large skillet over medium heat and add your finely chopped onion, letting it soften and turn translucent for about 3–4 minutes. Stir in the minced garlic and cook for just 1 minute more—you want it fragrant but not browned.

Simmer the tomatoes:

Pour in the crushed tomatoes along with the sugar, salt, pepper, and oregano, then let everything bubble gently for 8–10 minutes, giving it an occasional stir. You'll notice the sauce deepen in color and mellow in flavor as it simmers.

Make it creamy:

Turn the heat down to low and stir in the heavy cream, letting it warm through for 2–3 minutes without boiling. The moment the cream touches the tomato, you'll see the color shift to that gorgeous peachy tone.

Bring it together:

Add the drained pasta and reserved cooking water to the sauce, tossing everything until the pasta is evenly coated and the sauce clings to each piece. If it feels too thick, add a splash more pasta water.

Finish strong:

Remove from heat and tear in the fresh basil along with the Parmesan, stirring gently so nothing breaks apart. Taste it now and add more salt if needed—this is your moment to make it exactly right.

Serve immediately:

Divide into bowls and offer extra Parmesan and a few more basil leaves on top, letting people customize their own bites.

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I remember standing at the stove on a quiet Sunday morning, smelling the tomatoes and garlic mingle with fresh basil, and realizing that this was the dish I'd want to teach someone if I were passing on a single recipe. It felt small and ordinary, but it held everything I'd learned about making food that matters.

Timing and Planning

The beauty of this pasta is that it moves at its own pace and doesn't demand your constant attention. Start the water boiling first, then build your sauce while the pasta cooks—by the time everything is ready, they'll finish together as if you'd choreographed it. If you're cooking for guests, you can have the sauce simmering before anyone arrives, then just cook the pasta at the last minute so it hits the bowl warm and fresh.

Variations and Add-Ins

While the simplicity of this dish is its greatest strength, it's also endlessly flexible if you're in the mood to improvise. A handful of sautéed mushrooms stirred into the sauce adds earthiness, or a generous pinch of red chili flakes will heat things up if that's what you're craving that night. For a vegetable-forward version, wilt some fresh spinach or arugula into the cream just before adding the pasta, letting the heat soften everything without cooking away the bright flavor.

Wine Pairing and Serving

This pasta sings alongside a crisp Pinot Grigio or a light-bodied red wine like Barbera, something that echoes the acidity of the tomatoes without overwhelming the creamy richness. If you're not reaching for wine, a simple green salad with lemon vinaigrette on the side cleanses your palate between bites and rounds out the meal perfectly without fighting for space on the plate.

• Serve this immediately after plating so the pasta stays warm and the sauce coats everything evenly.
• Save a bit of extra pasta water to loosen things up if the dish sits for a moment before eating.
• Offer Parmesan and fresh basil at the table so people can finish their own bowls to taste.

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This is the dish I reach for when I want to feel like I'm cooking something special without the stress, and somehow it never disappoints. Make it exactly as written the first time, then make it yours.

Recipe FAQs

→ What type of pasta works best with this dish?

Penne or fettuccine are ideal as they hold the creamy sauce well and provide a satisfying texture.

→ Can I substitute heavy cream for a lighter option?

Yes, coconut cream or plant-based alternatives can replace heavy cream for a lighter or vegan-friendly version.

→ How do I keep the sauce creamy without curdling?

Simmer the cream gently on low heat and stir continuously to prevent curdling and maintain a smooth texture.

→ Is fresh basil essential in this dish?

Fresh basil adds a bright, aromatic finish, but dried oregano can complement the flavors if fresh basil is unavailable.

→ Can I add extra vegetables to this pasta?

Absolutely, sautéed mushrooms, spinach, or chili flakes work well to add flavor and texture variations.