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A close-up image of creamy tomato pasta topped with herbs and cheese.

Creamy Tomato Pasta

A rich and velvety pasta dish featuring crushed tomatoes, heavy cream, and fresh basil, creating the perfect comfort food that's ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz penne pasta or any short pasta
  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • 1 can crushed tomatoes 28 oz can
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese plus extra for serving
  • 1/4 cup fresh basil leaves chopped
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 1/4 tsp red pepper flakes optional

Equipment

  • Large Pot
  • Large Skillet

Method
 

  1. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
  2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.
  3. Add crushed tomatoes to the skillet and season with salt, pepper, and red pepper flakes if using. Simmer for 8-10 minutes, stirring occasionally.
  4. Reduce heat to low and slowly stir in heavy cream. Simmer for 2-3 minutes until sauce is smooth and creamy.
  5. Add drained pasta to the skillet and toss to coat. Add pasta water gradually if needed to reach desired consistency.
  6. Remove from heat and stir in Parmesan cheese and fresh basil. Taste and adjust seasoning as needed.
  7. Serve immediately with additional Parmesan cheese and fresh basil on top.

Notes

For best results, use freshly grated Parmesan cheese rather than pre-grated. You can substitute half-and-half for heavy cream for a lighter version. Leftover pasta can be stored in the refrigerator for up to 3 days and reheated gently with a splash of cream or pasta water.