Forget waiting an hour for lukewarm delivery. This Creamy Tomato Basil Penne hits every crave button: rich, tangy, silky, and ready before your playlist ends.

It’s restaurant-level flavor built from pantry basics—with a sauce so velvety you’ll want to eat it by the spoon. Minimal effort, maximum wow.

If “comfort food with standards” had a mascot, this would be it.

The Secret Behind This Recipe

The magic lives in how we layer flavor and texture. First, briefly simmer crushed tomatoes with garlic and a pinch of red pepper to wake everything up.

Then we enrich with a controlled amount of cream and butter for silk, plus starchy pasta water to marry sauce and penne like they’re meant to be. Fresh basil?

Non-negotiable—its peppery sweetness lifts the whole dish. Finish with Parmesan for umami depth and a glossy, clingy finish.

Yes, it’s simple, but the technique makes it taste like you spent all afternoon.

Creamy Tomato Basil Penne That Beats Takeout Tonight

Recipe by Wendy CarterCourse: Dinner

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

560

kcal

Ingredients

12 oz (340 g) penne
2 tbsp olive oil
3 cloves garlic, finely minced
1 small yellow onion, finely diced
1 can (28 oz) crushed tomatoes (San Marzano if possible)
1/2 cup heavy cream (or 2/3 cup half-and-half for lighter)
2 tbsp unsalted butter
1/2–3/4 tsp red pepper flakes (optional but recommended)
1 tsp sugar (balances acidity; optional)
1/2–3/4 cup grated Parmesan, plus more for serving
1 tightly packed cup fresh basil leaves, sliced (chiffonade)
Kosher salt and freshly ground black pepper
Pasta cooking water (reserve 1 cup)
Optional finish: drizzle of good olive oil or a knob of butter

Step-by-Step Instructions

Boil the penne. Bring a large pot of salted water to a rolling boil. Cook penne until just shy of al dente (about 1 minute less than package). Reserve 1 cup of starchy pasta water. Drain.
Sweat aromatics. In a large skillet or Dutch oven, heat olive oil over medium. Add onion with a pinch of salt; cook 4–5 minutes until translucent. Stir in garlic; cook 30–45 seconds until fragrant (don’t brown).
Build the tomato base. Pour in crushed tomatoes. Add red pepper flakes, sugar (if using), 1/2 tsp salt, and a few grinds of black pepper. Simmer 6–8 minutes, stirring occasionally, until slightly thickened and bright.
Make it creamy. Lower heat to medium-low. Stir in heavy cream and butter until the sauce turns rosy and glossy. Simmer 2 minutes to meld. Taste and adjust salt/pepper.
Marry pasta and sauce. Add drained penne to the pan. Toss while adding 1/4–1/2 cup pasta water, as needed, until sauce clings and looks silky.
Finish with the good stuff. Stir in Parmesan until melted and integrated. Fold in fresh basil off heat to preserve its aroma. If you like, add a tiny drizzle of olive oil for shine.
Serve hot. Plate with extra Parmesan, a grind of pepper, and a few basil ribbons. Try not to inhale it in one sitting—no promises.

Storage Tips

Fridge: Store in an airtight container up to 3 days. Add a splash of water or milk when reheating to revive the sauce.
Freezer: Sauce freezes well for up to 2 months; freeze the pasta separately (or cook fresh).
Thaw in the fridge and reheat gently.
Reheat: Low heat on the stovetop is ideal, stirring in liquid to loosen. Microwave in short bursts, covered, stirring between rounds.

Healthy Highlights

Lycopene boost: Cooked tomatoes are rich in lycopene, a powerful antioxidant linked to heart health.
Protein + calcium: Parmesan brings protein and bone-friendly calcium without overwhelming the dish.
Balanced energy: Penne provides steady carbs; fat from cream and olive oil adds satiety so you’re not snacking an hour later (you’re welcome).
Fresh herbs: Basil supplies vitamin K and adds flavor without extra sodium—flavor ROI is off the charts.

Nutrition Stats

Per serving (estimate): 560 calories; 21 g fat; 73 g carbohydrates; 5 g fiber; 17 g protein; 780 mg sodium.

Values will vary based on brands and exact amounts. Use half-and-half, less Parmesan, or whole-wheat pasta to tweak the numbers, IMO.

Things to Be Careful About

Salt control: Parmesan is salty, so under-salt early and adjust at the end.
Don’t scorch garlic: Burnt garlic = bitter sauce.
Keep heat moderate.
Overcooking pasta: The pasta finishes in sauce; keep it slightly under before tossing.
Heavy cream swaps: Using milk alone can split; stabilize with a little pasta water and gentle heat.
Fresh basil timing: Add off heat so it stays vibrant and not blackened and sad.

Mix It Up

Protein punch: Add sliced chicken sausage, grilled shrimp, or crispy pancetta.
Veg upgrade: Stir in sautéed mushrooms, spinach, or roasted cherry tomatoes.
Heat level: Swap red pepper flakes for Calabrian chili paste for a deeper kick.
Lighter version: Use half-and-half and reduce butter to 1 tbsp; keep Parmesan modest.
Dairy-free: Use coconut cream (light hand) and a savory vegan parm; finish with nutritional yeast for umami.
Herb twist: Add a pinch of dried oregano or torn parsley with the basil.

Can I use fresh tomatoes instead of canned?

Yes. Use about 2 to 2.5 pounds of ripe plum tomatoes.

Score, blanch, peel, and crush, then cook a few minutes longer to concentrate. Add a pinch of sugar if they’re tart.

Will penne rigate make a difference?

Absolutely.

The ridges help the creamy sauce cling better, giving you that ideal sauce-to-pasta ratio in every bite. Smooth penne works, but rigate wins texture points.

How can I make this spicier?

Increase red pepper flakes to 1 teaspoon, or stir in 1–2 teaspoons Calabrian chili paste when adding the tomatoes.

A dash of hot smoked paprika adds warmth without overt heat.

What if my sauce is too thick?

Stir in warm pasta water, a few tablespoons at a time, until the sauce loosens and turns glossy again. The starch keeps it cohesive instead of watery.

Can I prepare it ahead?

Make the sauce up to 3 days ahead and cook pasta fresh.

Combine with a splash of pasta water and reheat gently. Fully assembled pasta is best the day it’s made but reheats nicely with added liquid.

Closing Notes

This Creamy Tomato Basil Penne is proof that “fast” and “fantastic” can share a plate.

With a few pantry staples and a smart finish, you get a silky, crowd-pleasing pasta that feels special on a Tuesday. Keep basil fresh, pasta slightly under, and your Parmesan close.

FYI: leftovers rarely survive the night—plan accordingly.

Creamy Tomato Basil Penne That Beats Takeout Tonight

The Secret Behind This Recipe