Creamy Tomato Basil Pasta

I made this on a rainy Tuesday when the fridge was nearly empty and my mood needed saving. The steam rising from the pot, the smell of garlic hitting hot oil, it pulled me right out of my funk. By the time I twirled that first creamy, basil-flecked bite onto my fork, I realized comfort doesn't always require planning.

I once brought this to a friend who'd just had a baby, and she texted me at midnight saying she ate it cold straight from the container. That's when I knew this recipe had earned its place in my rotation. It's the kind of dish that doesn't demand occasion, it creates one.

Ingredients

• Penne or fettuccine (350 g): Penne catches the sauce in its ridges, fettuccine gives you silky ribbons, both work beautifully so choose based on your mood.
• Olive oil (1 tablespoon): This is your flavor foundation, don't skip it even if you're tempted to use butter.
• Yellow onion (1 small, finely diced): Diced small so it melts into the sauce and sweetens everything without chunks.
• Garlic (3 cloves, minced): Fresh garlic is non-negotiable here, the jarred stuff just won't give you that aromatic punch.
• Crushed tomatoes (400 g canned): San Marzano if you can find them, but any good quality canned tomatoes will do the job.
• Tomato paste (1 tablespoon): This deepens the tomato flavor and adds body, a little goes a long way.
• Heavy cream (120 ml): The magic ingredient that turns tomato sauce into something you want to lick off the spoon.
• Parmesan cheese (30 g, grated): Freshly grated melts better and tastes sharper, the pre-shredded kind has anti-caking agents that make it gummy.
• Dried oregano (1 teaspoon): Oregano brings that Italian warmth without overpowering the fresh basil.
• Salt and black pepper: Season as you go, tasting is the only way to get it right.
• Fresh basil (1 small bunch): Torn or chopped at the last minute so it stays bright green and fragrant.
• Chili flakes (pinch, optional): Just enough to wake up your palate without making it spicy.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook your pasta until al dente, following the package timing. Before draining, scoop out half a cup of that starchy pasta water, it's liquid gold for adjusting your sauce later.

Start the sauce base:

Heat olive oil in a large skillet over medium heat and add the diced onion, stirring until it turns soft and translucent, about 3 to 4 minutes. You'll know it's ready when the kitchen smells sweet and inviting.

Add the garlic:

Toss in the minced garlic and stir for about a minute until it's fragrant but not browned. Burnt garlic tastes bitter, so keep it moving.

Build the tomato base:

Stir in the crushed tomatoes, tomato paste, oregano, salt, pepper, and chili flakes if you're using them. Let this simmer for 5 to 7 minutes, stirring occasionally, until it thickens slightly and the raw tomato edge mellows out.

Make it creamy:

Lower the heat and pour in the heavy cream, letting it simmer gently for 2 to 3 minutes. Watch as the sauce turns from bright red to a gorgeous peachy coral.

Stir in the Parmesan:

Add the grated Parmesan and stir until it melts into the sauce, creating a velvety texture that clings to everything. If it looks too thick, splash in a bit of that reserved pasta water.

Toss the pasta:

Add the drained pasta directly into the skillet and toss until every piece is coated in sauce. Use the reserved pasta water to loosen things up if needed, adding a tablespoon at a time.

Finish with basil:

Stir in the chopped fresh basil and taste for seasoning, adjusting salt and pepper as needed. The basil should wilt just slightly but stay vibrant.

Serve hot:

Plate it up immediately, topping with extra basil leaves and a generous sprinkle of Parmesan. Serve it hot, though I won't judge if you sneak a bite straight from the pan.

Save

One evening I made this for my brother who claimed he didn't like creamy sauces, and he went back for thirds without a word. Sometimes the best compliment is silence and an empty plate.

Making It Your Own

This recipe is forgiving and loves company. I've stirred in sauteed mushrooms when I had them sitting in the fridge, and tossed in handfuls of baby spinach right before serving for color and nutrients. Both disappeared into the sauce like they were always meant to be there.

What to Serve It With

A crisp green salad with lemon vinaigrette cuts through the richness beautifully, and crusty bread is basically mandatory for mopping up every last bit of sauce. I've also served this alongside roasted asparagus or garlic bread when I'm feeling indulgent, which is more often than I'd like to admit.

Storage and Leftovers

Leftovers keep in an airtight container in the fridge for up to three days, and I've reheated them gently on the stovetop with a splash of milk or pasta water to bring the sauce back to life. The flavors deepen overnight, so day-two pasta might actually be better than day-one.

• Reheat gently over low heat to avoid separating the cream.
• Add a drizzle of olive oil or a splash of cream if it looks dry.
• Freeze individual portions in freezer bags for up to two months, thaw overnight in the fridge before reheating.

Save

This pasta has seen me through busy weeknights and lazy Sundays alike, proving that something simple can feel special. I hope it becomes one of those recipes you make without thinking, the kind that feels like home.