Creamy Tomato Pasta Basil

There's something magical about the way a kitchen fills with the smell of garlic hitting hot oil, especially on those nights when you haven't planned dinner but you know you have pasta and tomatoes waiting. I learned this recipe years ago when a friend casually made it while we were catching up, and I remember standing there mesmerized as she poured cream into that bubbling red sauce, watching it swirl into the most gorgeous coral color. She didn't fuss or stress about it, just moved through each step like she'd done it a hundred times. That ease stuck with me.

I made this for my partner during our first winter together, when we'd just moved into a place with a proper kitchen we could actually cook in. The apartment was freezing, the pasta water fogged up the windows, and somehow that simple dish felt like the most comforting thing I'd ever made. We sat there with bowls of this creamy pasta, the green basil catching the light, and it became the meal I make whenever I want to feel that same sense of home.

Ingredients

• Penne or fettuccine: 350g of your preferred shape, though penne cups the sauce beautifully and fettuccine lets you twirl and feel fancy.
• Olive oil: 2 tablespoons of good quality oil is worth it here, since you taste it directly in the aromatics.
• Yellow onion: 1 small onion, finely chopped, which dissolves almost completely and sweetens the sauce.
• Garlic cloves: 3 cloves minced fine, and trust me, this is where you don't skimp or use jarred.
• Canned crushed tomatoes: 800g of the real thing, not tomato sauce or paste, which gives you that bright tangy backbone.
• Heavy cream: 120ml that turns everything velvety and rounds out the tomato's sharpness.
• Pasta cooking water: 60ml reserved before draining, because that starchy water is the secret handshake between pasta and sauce.
• Sugar: 1 teaspoon to balance acidity, a trick I learned that sounds unnecessary until you taste the difference.
• Salt and pepper: ½ teaspoon salt and ¼ teaspoon freshly ground pepper, adjusting at the end when you taste.
• Dried oregano: ½ teaspoon for that subtle Italian backbone underneath everything.
• Fresh basil: 30g of leaves torn by hand, added at the very end so it stays bright and aromatic.
• Parmesan cheese: 40g grated, plus extra for the table because everyone wants more anyway.

Instructions

Get the water boiling:

Fill a large pot with water, salt it generously until it tastes like the sea, and let it come to a rolling boil. This is your pasta's seasoning bath, so don't skip the salt.

Cook the pasta:

Add pasta and stir occasionally so nothing sticks together. You want it al dente, which means it has just a tiny resistance when you bite it, not mushy. Reserve that ¼ cup of cooking water before draining, because you'll need it later to marry sauce and pasta together.

Build the base:

Heat olive oil in a large skillet over medium heat until it shimmers and smells fragrant. Add your chopped onion and let it soften until it's translucent and sweet, about 3 to 4 minutes, stirring occasionally so nothing browns.

Wake up the garlic:

Add minced garlic and cook for just 1 minute, letting the smell fill your kitchen. Longer than that and it gets bitter, so stay right there and keep stirring.

Add the tomatoes:

Pour in your crushed tomatoes, sugar, salt, pepper, and oregano all at once. The sauce will bubble up a bit, then settle down into a gentle simmer. Stir occasionally for 8 to 10 minutes, letting the flavors meld together and the sharp tomato taste soften.

Cream it up:

Turn the heat to low and pour in the heavy cream, stirring until it's completely incorporated and the sauce turns that gorgeous rosy color. Simmer for just 2 to 3 minutes more, never letting it boil hard or the cream can separate.

Bring it together:

Add your drained pasta directly to the sauce along with that reserved cooking water. Toss everything gently for a minute or two until the pasta is completely coated and the sauce clings to every strand.

Finish and serve:

Take the pan off the heat and tear in your fresh basil, then sprinkle the Parmesan over the top. Toss one more time so everything is distributed, then scoop into bowls immediately while it's hot and creamy.

Save

Years later, my daughter asked me why I always made this pasta, and I realized it wasn't really about the recipe at all. It was about those moments in the kitchen where everything felt manageable, where the food actually tasted like love, where something simple could make a hard day feel better. That's the power of this dish.

Why Pasta Water Really Works

Most people drain their pasta and throw the water away, but that cloudy liquid is actually liquid gold in the kitchen. It's full of starch that helps sauce stick to pasta instead of just pooling at the bottom, and it also helps emulsify the cream and oil into something silkier. The first time someone explained this to me, everything clicked about why restaurant pasta tastes different from home cooking. Now I always reserve it without thinking.

Making This Your Own

The beauty of this recipe is that it's a base you can absolutely play with depending on what you have and what you're craving. I've added sautéed mushrooms when I had them, wilted spinach for color and nutrition, or even a handful of sun-dried tomatoes for something more intense. Some nights I add a pinch of chili flakes if I want heat, other times I stick to the original because sometimes simple is exactly right. The sauce can handle variations without losing its essential character.

Pairing and Serving Ideas

This pasta tastes wonderful alongside a crisp Pinot Grigio or a light-bodied red wine like Barbera, something fresh enough to cut through the cream but not so heavy it overwhelms the delicate basil. A simple green salad with lemon vinaigrette on the side adds brightness and helps balance the richness of the sauce. For a vegan version, coconut cream works beautifully in place of heavy cream, and nutritional yeast gives you that savory Parmesan quality without the dairy.

• Serve with crusty bread for soaking up every drop of sauce at the bottom of the bowl.
• Grate extra Parmesan right at the table so people can add as much as they want.
• A few fresh basil leaves scattered on top right before serving always looks intentional and tastes fresher.

Save

This creamy tomato pasta reminds me every time I make it that the best meals are the ones that feel effortless and taste like they came from somewhere deeper than just following a list of ingredients. I hope it becomes something you reach for again and again.

Recipe FAQs

→ What type of pasta works best for this dish?

Penne or fettuccine work well, holding the creamy tomato sauce beautifully. Choose your favorite shape for texture preference.

→ How can I make this dish vegan-friendly?

Replace heavy cream with coconut cream or a plant-based alternative and swap Parmesan with nutritional yeast for a similar umami touch.

→ Can I prepare the sauce ahead of time?

Yes, the sauce can be made in advance and gently reheated before tossing with freshly cooked pasta to preserve creaminess.

→ What wine pairs well with this dish?

A crisp Pinot Grigio or a light-bodied red complements the creamy tomato and fresh basil layers nicely.

→ Are there variations to add more vegetables?

Incorporate sautéed mushrooms or spinach to boost veggie content and add depth of flavor while maintaining the creamy texture.