Creamy Tomato Basil Pasta

This creamy tomato basil pasta is the kind of dinner that makes an ordinary Tuesday feel special. Ripe tomatoes and garlic simmer into a quick sauce, then cream and fresh basil turn it silky and bright. It is ready in 30 minutes, and it uses ingredients we almost always have on hand.

It is the kind of recipe you will come back to again and again — simple enough for a weeknight, and good enough for guests.

Why You’ll Love This Recipe

• Ready in 30 minutes
• Silky, creamy sauce with fresh basil
• Pantry-friendly and budget-friendly

Ingredients

• 12 oz penne or rigatoni pasta
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/2 cup fresh basil leaves, torn
• 1 tablespoon butter

How to Make It

1. Cook the pasta in a large pot of salted water until al dente. Reserve 1 cup of pasta water, then drain.
2. Heat the olive oil in a large, deep skillet over medium heat. Add the garlic and cook for 30 seconds, until fragrant.
3. Pour in the crushed tomatoes, sugar, salt, pepper, and red pepper flakes. Simmer for 10 minutes, until the sauce thickens slightly.

4. Stir in the heavy cream and butter. Simmer for 2 minutes more, until the sauce turns a soft orange color.
5. Add the pasta and Parmesan to the skillet. Toss everything together, adding pasta water a splash at a time, until the sauce coats the pasta.
6. Stir in the basil, taste and adjust the salt, and serve with extra Parmesan on top.

Pro Tips

• Use good crushed tomatoes. They are the backbone of the sauce, so quality matters here.
• Add the basil at the very end. Cooking it too long turns it dark and dull.
• Save the pasta water. The starch in it helps the sauce cling to the pasta.

Serving Suggestions

Serve with garlic bread and a Caesar salad. A glass of red wine or sparkling water with lemon makes it feel like a restaurant meal.

Frequently Asked Questions

Can I use fresh tomatoes?

Yes. Use about 2 pounds of ripe tomatoes, peeled and chopped. Simmer them a few minutes longer, until they break down.

Can I make it dairy-free?

Yes. Use coconut cream instead of heavy cream and skip the Parmesan, or use a dairy-free Parmesan. The sauce will still be rich and smooth.

How do I store leftovers?

Refrigerate for up to 3 days. Reheat gently with a splash of cream or milk, since the sauce thickens as it sits.