Creamy Tomato Basil Pasta That Feels Restaurant-Worthy – A Comforting Weeknight Favorite

This pasta is silky, bright, and full of cozy flavor—like something you’d order at your favorite neighborhood spot. It comes together fast, but it tastes slow-simmered and special. The sauce is plush without being heavy, and the fresh basil lifts everything.

If you’ve got a can of tomatoes, a splash of cream, and a handful of pasta, you’re halfway there. This is the kind of dish that makes Tuesday feel like a treat.

Print Recipe

Creamy Tomato Basil Pasta That Feels Restaurant-Worthy - A Comforting Weeknight Favorite

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 4 servings

Ingredients

• 12 oz (340 g) pasta (penne, rigatoni, or spaghetti)
• 2 tbsp olive oil
• 2 tbsp unsalted butter (plus more to finish, optional)
• 1 small yellow onion, finely chopped
• 3–4 garlic cloves, minced
• 1/2 tsp red pepper flakes (optional, for gentle heat)
• 1 can (28 oz / 800 g) crushed tomatoes or passata
• 1 tsp sugar (optional, to balance acidity)
• 1/2–3/4 cup heavy cream (or half-and-half for lighter)
• 1/2 cup freshly grated Parmesan (plus more for serving)
• 1 cup fresh basil leaves, torn
• Kosher salt and black pepper, to taste
• Pasta water (reserve about 1 cup)
• Lemon zest (optional, a pinch brightens at the end)

Instructions

• Bring a large pot of salted water to a boil. Add the pasta and cook until just shy of al dente.Reserve 1 cup of the starchy pasta water and drain.
• While the pasta cooks, warm olive oil and 2 tbsp butter in a wide skillet over medium heat. Add the onion and a pinch of salt. Cook, stirring, until soft and translucent, about 5–6 minutes.
• Add the garlic and red pepper flakes.Cook 30–60 seconds until fragrant—don’t let the garlic brown.
• Pour in the crushed tomatoes. Season with 1 tsp salt, a few grinds of pepper, and the sugar if using. Simmer gently for 8–10 minutes, stirring occasionally.
• Reduce the heat to low and stir in the cream.Simmer 2–3 minutes to meld. Taste and adjust salt and pepper.
• Add the drained pasta to the skillet with 1/3–1/2 cup reserved pasta water. Toss over medium heat until the sauce looks glossy and clings.Add more pasta water as needed.
• Stir in Parmesan until melted and smooth. Off the heat, fold in the basil. For extra silkiness, finish with a small knob of butter and a pinch of lemon zest.
• Serve immediately with more Parmesan and freshly cracked black pepper.

What Makes This Special

Balanced richness: A little cream softens the tang of tomatoes without weighing the sauce down.

Fresh basil aroma: Stirred in at the end, it keeps the flavors bright and clean.

Restaurant-style finish: Butter and starchy pasta water emulsify with the sauce for that glossy, clingy texture.

Weeknight-friendly: From start to finish in about 30 minutes.

What You’ll Need

• 12 oz (340 g) pasta (penne, rigatoni, or spaghetti)
• 2 tbsp olive oil
• 2 tbsp unsalted butter (plus more to finish, optional)
• 1 small yellow onion, finely chopped
• 3–4 garlic cloves, minced
• 1/2 tsp red pepper flakes (optional, for gentle heat)
• 1 can (28 oz / 800 g) crushed tomatoes or passata
• 1 tsp sugar (optional, to balance acidity)
• 1/2–3/4 cup heavy cream (or half-and-half for lighter)
• 1/2 cup freshly grated Parmesan (plus more for serving)
• 1 cup fresh basil leaves, torn
• Kosher salt and black pepper, to taste
• Pasta water (reserve about 1 cup)
• Lemon zest (optional, a pinch brightens at the end)

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook until just shy of al dente.

   Reserve 1 cup of the starchy pasta water and drain.

2. While the pasta cooks, warm olive oil and 2 tbsp butter in a wide skillet over medium heat. Add the onion and a pinch of salt. Cook, stirring, until soft and translucent, about 5–6 minutes.
3. Add the garlic and red pepper flakes.

   Cook 30–60 seconds until fragrant—don’t let the garlic brown.

4. Pour in the crushed tomatoes. Season with 1 tsp salt, a few grinds of pepper, and the sugar if using. Simmer gently for 8–10 minutes, stirring occasionally.
5. Reduce the heat to low and stir in the cream.

   Simmer 2–3 minutes to meld. Taste and adjust salt and pepper.

6. Add the drained pasta to the skillet with 1/3–1/2 cup reserved pasta water. Toss over medium heat until the sauce looks glossy and clings.

   Add more pasta water as needed.

7. Stir in Parmesan until melted and smooth. Off the heat, fold in the basil. For extra silkiness, finish with a small knob of butter and a pinch of lemon zest.
8. Serve immediately with more Parmesan and freshly cracked black pepper.

Keeping It Fresh

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Reheating: Warm gently on the stove with a splash of water, milk, or cream to loosen the sauce.

Avoid high heat to keep the sauce from splitting.

Make-ahead: The tomato base (before adding cream, cheese, and basil) can be made 2 days ahead. Reheat, then finish with cream, Parmesan, and basil just before serving.

Why This is Good for You

Tomatoes are loaded with lycopene, an antioxidant that holds up well in cooked sauces.

Olive oil and basil add heart-friendly fats and phytonutrients, supporting flavor and balance.

Portion control matters: A moderate bowl with a side salad gives comfort without overdoing it.

Common Mistakes to Avoid

• Boiling the cream hard: It can split. Keep the heat low once cream goes in.
• Skipping pasta water: That starch is your ticket to a silky, cohesive sauce.
• Adding basil too early: It dulls and turns dark.

  Stir it in off the heat.

• Overcooking the pasta: Go for just shy of al dente so it finishes in the sauce.
• Under-seasoning: Salt each step—pasta water, onions, sauce—so flavors pop.

Variations You Can Try

• Vodka twist: Add 1/4 cup vodka after the garlic; simmer to reduce before tomatoes.
• Rosé with ricotta: Fold in 1/3 cup ricotta at the end for extra creaminess.
• Garlic-butter shrimp: Sear shrimp in butter and garlic, then toss into the finished sauce.
• Veg-forward: Add sautéed mushrooms, spinach, or roasted cherry tomatoes.
• Dairy-light: Use half-and-half and reduce Parmesan slightly. Or try a splash of coconut milk for a different vibe.
• Gluten-free: Use your favorite gluten-free pasta and watch the cooking time closely.

FAQ

Can I use fresh tomatoes instead of canned?

Yes. Use about 2 pounds of ripe tomatoes, peeled and crushed, or grated.

Simmer longer to concentrate the flavor, since fresh tomatoes hold more water.

What if I don’t have heavy cream?

Half-and-half works, though the sauce will be slightly thinner. You can also mix whole milk with a little extra Parmesan and a knob of butter for body.

Is Parmesan essential?

It adds umami and helps emulsify the sauce. If you need a substitute, try Pecorino Romano for a sharper bite or Grana Padano for milder depth.

How do I make it spicier?

Increase red pepper flakes or finish with a drizzle of chili oil.

Add heat gradually so it doesn’t overwhelm the basil and cream.

Can I add protein?

Absolutely. Cooked Italian sausage, grilled chicken, or seared shrimp work well. Fold them in at the end so they stay tender.

In Conclusion

This creamy tomato basil pasta is simple, fast, and deeply satisfying.

With a few smart steps—pasta water, gentle heat, fresh basil—you get a sauce that feels polished and restaurant-ready. Keep this recipe in your weeknight rotation, and dress it up or down depending on what you have. It’s comfort with class, in one bowl.