Why You’ll Love Creamy Tomato Basil Pasta Recipe

You’ll love this recipe because it strikes the perfect balance between simplicity and flavour. It uses easily accessible ingredients, yet produces a sauce that’s luxuriously creamy and packed with fresh tomato and basil taste. If you have garden basil or ripe summer tomatoes, this is an ideal way to showcase them. It’s also highly flexible: add a seared chicken breast for extra protein, or serve with crusty bread to soak up every last drop of sauce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 ounces pasta (for example cavatappi)
2 tablespoons butter
½ yellow onion, diced
¼ teaspoon red pepper flakes (optional – gives a little heat)
2 roma tomatoes, diced
3 garlic cloves, minced
15 ounces tomato sauce
¾ cup heavy whipping cream
½ teaspoon salt
¼ teaspoon black pepper
½ cup parmesan cheese (plus extra for serving)
½ cup fresh basil, roughly chopped (plus extra for serving)

Directions

Bring a large pot of salted water to a boil and cook the pasta to al dente according to the package directions. Reserve about one cup of the pasta water before draining.
While the pasta is cooking, make the sauce:
- In a large skillet over medium‑high heat, melt the butter and add the diced onion and red pepper flakes (if using). Cook for about 5‑7 minutes until the onion is translucent.
- Add the diced tomatoes and minced garlic, and cook for another 2‑3 minutes until the tomatoes soften.
- Reduce heat to medium. Add the tomato sauce and heavy cream. Season with salt and black pepper. Stir to combine and allow to simmer for about 5 minutes until slightly thickened.
- Mix in the parmesan cheese until it melts into the sauce.
- Add the drained pasta to the skillet, stir to coat it in the sauce. Let the pasta simmer in the sauce for a couple of minutes; if the sauce is too thick, add about ¼ cup of reserved pasta water and more as needed to reach your desired consistency.
- Stir in the fresh basil right before serving.
Serve immediately, garnished with extra parmesan cheese and fresh basil.

Servings and timing

Servings: 4
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Variations

Add pan‑seared chicken breasts (sliced) or grilled shrimp for added protein.
Use your favourite pasta shape, long or short — penne, fusilli, spaghetti all work well.
Substitute fresh basil with ½ – 1 teaspoon dried basil if fresh isn’t available (though the flavour won’t be quite the same).
To make it lighter, use half heavy cream and half milk (though sauce richness will vary).
For a spicy kick, increase the red pepper flakes to ½ teaspoon or add a dash of hot sauce.
For a vegetarian twist, stir in cooked mushrooms, spinach, or zucchini.
Make it gluten‑free by using gluten‑free pasta and ensuring all sauce ingredients are GF‑certified.

Storage/Reheating

To store: Let the pasta cool to room temperature, then transfer to an airtight container and refrigerate for up to 3 – 4 days.
To reheat: Place a portion in a skillet over medium heat, add a splash of pasta water or milk/cream to loosen the sauce, and stir gently until warmed through. Alternatively, microwave covered on medium power in 30‑second intervals, stirring between, and add a little liquid if the sauce has thickened.
If the sauce thickens too much in storage, loosen it with a bit of cream or milk when reheating.

FAQs

How can I make this recipe dairy‑free?

You can substitute the heavy cream with full‑fat coconut milk and use a dairy‑free parmesan alternative or nutritional yeast. The texture will be slightly different but still creamy and delicious.

Can I use canned tomatoes instead of fresh roma tomatoes?

Yes — if fresh roma tomatoes aren’t available, use one 14‑ounce can of diced tomatoes (drained) in place of the two fresh roma tomatoes. The flavour may be slightly less bright but it will still work.

What pasta shape works best with this sauce?

Short pasta shapes like cavatappi, penne, fusilli or rigatoni work beautifully because they hold sauce well. You can also use long pasta (spaghetti, linguine) if you prefer — just adjust cooking time accordingly.

Is it okay to skip the red pepper flakes?

Absolutely. The red pepper flakes are optional and provide only a mild spicy note. If you prefer no heat, simply omit them.

Can I prepare the sauce ahead of time?

You can make the sauce up to a day in advance, refrigerate it, and reheat when the pasta is ready. Add the fresh basil and cooked pasta just before serving for the best texture and freshness.

How do I make the sauce thinner or thicker?

If the sauce is too thick, add a little reserved pasta water or a splash of cream/milk. If it’s too thin, simmer it a little longer uncovered until it reduces to your desired consistency.

Will this recipe freeze well?

While you can freeze pasta, the texture of the sauce and pasta may change (cream may separate when frozen and reheated). For best results, prepare fresh or store in the fridge instead of freezing.

Can I add vegetables to this dish?

Yes — wilted spinach, sautéed mushrooms, zucchini ribbons or roasted bell peppers all make great additions. Add them just before or when you stir in the basil so they keep some texture.

What can I serve with this pasta?

It pairs well with a crisp green salad, garlic bread or crusty baguette, and steamed or roasted vegetables. A glass of light red wine or sparkling water with lemon would complement nicely.

How do I ensure the fresh basil flavor stays vibrant?

Add the basil at the very end of cooking, just before serving. Over‑cooking basil will dim its bright flavour and colour. Also, tear or roughly chop it rather than finely mince to preserve both flavour and appearance.

Conclusion

This creamy tomato basil pasta recipe is a wonderful go‑to for a flavorful, comforting dinner that’s quick to prepare yet impressive enough to serve guests. With minimal fuss and maximum taste, it lets fresh tomatoes and basil shine in a rich, creamy sauce that wraps around your pasta beautifully. Whether you keep it simple or dress it up with added protein or veggies, it’s guaranteed to become a fast favourite in your weeknight rotation.