Key takeaways
- Pasta water is the key to a sauce that clings.
- Cook the onion slowly for a sweeter, rounder flavour.
- Add basil at the end to keep it fresh and fragrant.
- The sauce freezes well, so double it for future dinners.
When time is short and you want something comforting, creamy tomato pasta is hard to beat. It turns a can of tomatoes, a little cream and a handful of basil into a sauce that tastes far more elaborate than the effort suggests. This version is balanced rather than heavy: the tomatoes stay bright, the cream softens the acidity and the basil adds a fresh finish.
What makes a good creamy tomato sauce?
The best sauces balance three things: acidity, sweetness and richness. Tomatoes bring acidity, slowly cooked onion adds sweetness and cream supplies richness. If the sauce tastes sharp, simmer it a few minutes longer or add a pinch of sugar. If it tastes flat, add salt. A small splash of starchy pasta water links everything together and gives the sauce its silky coating texture.
Which ingredients work best?
- Tomatoes: good canned crushed tomatoes are reliable all year round. Passata also works.
- Pasta: penne, rigatoni, fusilli and spaghetti all hold the sauce well. Choose shapes with ridges or hollows for more sauce per bite.
- Cream: single or double cream both work. Add it off the boil to avoid splitting.
- Cheese: a hard grating cheese gives savoury depth. Check the label if you need vegetarian cheese.
- Basil: fresh is best. If you only have dried, add a teaspoon with the tomatoes instead.
Creamy Tomato Basil Pasta
A silky, bright tomato sauce finished with cream and fresh basil, tossed with your favourite pasta.
Ingredients
- 350 g (12 oz) penne or spaghetti
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 400 g (14 oz) can crushed tomatoes
- 1 teaspoon salt, plus more for the pasta water
- 1/2 teaspoon black pepper
- 1/2 teaspoon chilli flakes (optional)
- 120 ml (1/2 cup) cream
- 40 g (1/2 cup) grated hard cheese, plus extra to serve
- A large handful of fresh basil leaves
Instructions
- Boil the pasta in well-salted water until just al dente. Scoop out 1 cup of the pasta water, then drain.
- While the pasta cooks, heat the oil in a large deep pan over medium heat. Cook the onion for 5 minutes until soft and translucent.
- Add the garlic and chilli flakes and cook for 30 seconds, until fragrant.
- Pour in the crushed tomatoes, salt and pepper. Simmer gently for 8 to 10 minutes, stirring now and then, until slightly thickened.
- Lower the heat and stir in the cream and cheese until the sauce is smooth and glossy.
- Add the drained pasta and a splash of pasta water. Toss for 1 minute, adding more water as needed until the sauce coats every piece.
- Tear in the basil, taste for salt and serve right away with extra cheese.
How do you get the sauce to cling to the pasta?
Undercook the pasta by a minute, then finish it in the sauce. The pasta absorbs flavour while the starch on its surface thickens the sauce. Add pasta water a splash at a time, tossing constantly. You are aiming for a glossy sauce that coats the pasta, not one that pools on the plate. If it becomes too thick, add more water. If it is too thin, simmer for another minute.
How can you change this recipe?
- Add protein: stir in cooked chicken, chickpeas or sautéed mushrooms.
- Add vegetables: spinach wilts into the sauce in a minute, and roasted peppers add sweetness.
- Make it lighter: replace half the cream with milk or use a spoonful of yogurt off the heat.
- Add heat: increase the chilli flakes or add a spoon of chilli paste.
- Bake it: pour the pasta into a dish, top with cheese and bake until bubbling.
Can you make the sauce ahead?
Yes. The tomato base without the cream keeps for four days in the refrigerator and three months in the freezer. Reheat it gently, then add cream and cheese just before serving. Leftover pasta with sauce keeps for three days in an airtight container. Reheat it with a splash of water or milk to loosen the sauce.
What mistakes should you avoid?
- Under-salting the pasta water, which leaves the pasta bland.
- Browning the garlic, which turns it bitter. Keep the heat moderate.
- Boiling the sauce after adding cream, which can cause it to separate.
- Rinsing the pasta, which removes the starch that helps the sauce stick.
Frequently asked questions
Can I make creamy tomato pasta without cream?
Yes. Use full-fat coconut milk, cashew cream, mascarpone or a spoon of cream cheese. The texture will be slightly different but still smooth.
Why does my sauce taste too acidic?
Simmer it longer, add a pinch of sugar or a little more cream. Cooking the onion fully before adding the tomatoes also helps.
How much pasta water should I save?
Reserve about one cup. You will rarely use all of it, but it is useful for adjusting the texture.
Can I freeze this pasta?
It is best to freeze the sauce alone. Cooked pasta can turn soft after freezing and reheating.
Bottom line
With a few staples and about 25 minutes, you can serve a creamy, bright pasta that suits busy weeknights. Salt the water well, simmer the sauce until it tastes rounded and finish with plenty of fresh basil.
