Some recipes just feel like a warm hug. For me, this classic Creamy Tomato Basil Pasta is one of them. It’s the dish I crave when the world feels a little too loud and cold, much like the cozy comfort of a slow-cooked creamy pesto chicken pasta.
It takes me right back to my grandma’s kitchen. The smell of garlic sizzling in olive oil, the gentle simmer of tomatoes, and fresh basil on the counter. This isn’t just food. It’s a memory on a plate.
I want to share that feeling with you. This recipe is simple, honest, and deeply comforting. It’s a vegetarian dinner that feeds the soul as much as the body.
Recipe Overview
- Cuisine: Italian-Inspired
- Category: Main Course
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
The Story Behind This Classic Recipe
My grandma didn’t call it “pink sauce.” She just called it “the good pasta.” It was her go-to for Sunday suppers after church.
The table would be full of cousins and aunts. A big bowl of this pasta was always in the center. We’d pass it around with a block of parmesan and a grater.
She learned it from her mother. It was a way to make a simple tomato sauce feel a little special, a little richer, without much cost. That’s the heart of true comfort food, whether it’s a classic tomato sauce or a rich creamy chicken ranch pasta with beef bacon.
It turns basic ingredients into something magical. Every time I make it, I’m back at that noisy, happy table.
What Makes This the *Traditional* Way
Today, you might see many twists on this idea. But the traditional way is about balance and simplicity.
First, we start with a flavor base of garlic and onion. They are cooked slowly until sweet, not browned. This builds a deep foundation for the tomato sauce.
Creamy Tomato Basil Pasta Recipe
The Classic Ingredients (No Fancy Stuff!)
How to Make It Just Like Grandma Did
Notes
Enjoy your homemade Creamy Tomato Basil Pasta Recipe!
Nutrition Information
Second, we use real canned tomatoes. San Marzano are best, but any good-quality plum tomato works. We let them simmer and break down into a rustic, textured sauce.
The cream is added at the end, just to warm through. This keeps it silky and prevents it from separating. Finally, we stir in loads of fresh basil off the heat. Its bright, peppery flavor is the final, non-negotiable touch.
The Classic Ingredients (No Fancy Stuff!)
Gathering these simple ingredients is the first step. You likely have most in your pantry already.
- 1 lb penne pasta (or your favorite shape)
- 3 tbsp good olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 (28 oz) can whole peeled tomatoes
- 1 tsp kosher salt, plus more for pasta water
- 1/2 tsp freshly cracked black pepper
- 1/2 cup heavy cream
- 1 large bunch fresh basil leaves
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
How to Make It Just Like Grandma Did
Follow these steps slowly. The magic is in the process, not the rush.
- Bring a large pot of well-salted water to a boil for the penne pasta.
- While it heats, make the sauce. In a large, deep skillet or Dutch oven, warm the olive oil over medium heat. Add the chopped onion and a pinch of salt. Cook for 6-8 minutes, stirring often, until the onion is soft and translucent.
- Add the minced garlic and cook for just 1 minute until fragrant. You don’t want it to brown.
- Pour in the entire can of tomatoes with their juices. Use your hands or a wooden spoon to gently crush the tomatoes right in the pan. Add the teaspoon of salt and pepper. Let this simmer, uncovered, for 15-20 minutes. Stir it occasionally. The sauce will thicken and the flavors will come together.
- While the sauce simmers, cook the penne pasta according to package directions for al dente. Reserve about 1 cup of the starchy pasta water before draining.
- Turn the heat under the sauce to low. Stir in the heavy cream until the sauce turns a beautiful, warm pink color. Let it warm through for 2 minutes.
- Tear most of the basil leaves by hand and stir them into the sauce. Save a few whole leaves for garnish.
- Add the drained pasta directly to the skillet with the sauce. Toss everything together, adding a splash of the reserved pasta water if needed to make the sauce cling to the pasta beautifully.
- Turn off the heat. Stir in the grated Parmesan cheese until it melts into the sauce.
- Serve immediately in warm bowls. Top with more basil, extra cheese, and a drizzle of olive oil.
My Tips for Perfecting This Classic
A couple of small things can make a big difference. Here’s how to get it just right.
First, save your pasta water. That starchy liquid is like magic glue. It helps the creamy tomato sauce coat every single piece of penne perfectly.
Second, tear your basil, don’t chop it. A knife bruises the delicate leaves. Tearing them by hand releases their oils better and gives a more rustic look.
Finally, let your sauce simmer. Don’t rush that 15-20 minute cook time. It’s when the flavors really get to know each other and become something greater.
How to Store and Enjoy Later
This pasta is best eaten fresh. But if you have leftovers, they can still be delicious.
Let the pasta cool completely. Store it in an airtight container in the fridge for up to 3 days.
The sauce will thicken as it sits. Reheat it gently in a skillet with a little splash of water, milk, or cream. Stir it often over low heat until it’s warm and saucy again.
I don’t suggest freezing this one. The cream can separate when thawed, and the fresh basil will lose its vibrant color and flavor.
Nutrition Notes
This is a hearty, satisfying vegetarian dinner. Here’s a simple look at what’s in a serving.
- Calories: ~580
- Protein: 16g
- Carbohydrates: 72g
- Fat: 25g
- Fiber: 5g
Your Questions About This Classic Recipe
Here are answers to a few common questions I get about this family favorite.
Can I use milk instead of heavy cream?
You can, but the result won’t be as rich or stable. The sauce might be a bit thinner. For a truly creamy texture, heavy cream is best. Half-and-half is a good middle ground.
What other pasta shapes work well?
Penne is classic because the sauce gets inside the tubes. But rigatoni, fusilli, or farfalle (bow-ties) are also wonderful. Any shape that holds sauce is a friend to this dish.
Can I add protein to this?
Absolutely. For a heartier meal, try adding white beans or chickpeas when you add the cream. You could also top it with a simple fried egg for a truly comforting twist. If you’re looking for a chicken dish that’s packed with flavor, you must try these stuffed Caprese chicken breasts.
I hope this recipe finds its way to your table on a quiet weeknight or a busy Sunday. It has a way of making any meal feel a little more special, a little more connected.
It’s more than just penne in a pink sauce. It’s a bowl of warmth, a taste of memory, and proof that the simplest things are often the best. I hope this brings as much comfort to your home as it does to mine.
Let me know your own memories of this dish in the comments below! Did your family make it too? I’d love to hear your story.
