Name: Rich and Creamy Tomato and Basil Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 oz pasta (uncooked); 1 tbsp butter; 1/2 onion (chopped); 2 cloves garlic (minced); 1/2 tsp red pepper flakes; 1 can diced tomatoes (not drained 14 oz); 1/2 tsp salt; 1/3 cup evaporated milk; 1/4 cup basil (fresh); 2 tbsp parmesan cheese (grated)

Recipe Print Comments

5 from 2 votes

There are few meals that I love more than a big steaming bowl of creamy pasta. This one hits the spot every time—it’s very simple to make and the flavors blend together perfectly. It’s a great vegetarian dish as written, but if you want it to meat it up you can add Italian sausage or some cooked chicken breast.

Rich and creamy tomato basil pasta recipe.

A longer pasta, like fettuccine, works best with this sauce—you want something with as much surface area as possible to coat with all that deliciousness. I love my cream sauce with a kick, so I doubled the crushed red pepper. If you like it spicy like me, you should do the same.

Rich and Creamy Tomato and Basil Pasta

There are few meals that I love more than a big steaming bowl of creamy pasta. This one hits the spot every time—it’s very simple to make and the flavors blend together perfectly.

5 from 2 votes

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Course: Dinner, Main Dish, Salad

Cuisine: Italian

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: servings

Calories: 162kcal

Author: Ben Rayl

Ingredients

8 oz pasta - uncooked
1 tablespoon butter
½ onion - chopped
2 cloves garlic - minced
½ teaspoon red pepper flakes
1 can diced tomatoes - not drained 14 oz
½ teaspoon salt
⅓ cup evaporated milk
¼ cup basil - fresh
2 tablespoon parmesan cheese - grated

Instructions

Bring a pot of water to boil and cook the pasta al dente, according to package directions. While the water is heating, you can prepare the sauce.
Melt the butter in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and red pepper and cook for another minute or two.
Stir in the tomatoes and salt and cook, stirring often, over medium-high heat until most of the liquid has cooked away. Remove from heat and let stand for a minute, then whisk in the milk.
Drain the pasta and place in a large serving bowl. Add the basil, Parmesan cheese and tomato mixture and toss to coat. Garnish with additional chopped basil and Parmesan cheese.