Quick Creamy Tomato Basil Penne in 20 Minutes
I’ve been making this Creamy Tomato Basil Penne for over 8 years, and it never disappoints. It started as a desperate Tuesday night scramble with wilting basil and half a pot of double cream, and now it’s the dinner my kids request more than anything else. Here is how to get a rich, velvety sauce on the table in under 30 minutes without dirtying every pot in the kitchen.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Servings: 4 generous portions
- Difficulty: Easy
Why You’ll Love This Creamy Tomato Basil Penne
- One-pan sauce: You build the entire sauce in a single frying pan, so cleanup takes less than two minutes.
- Pantry-friendly: Most ingredients are staples you likely already have — tinned tomatoes, dried pasta, cream, and garlic.
- Make-ahead magic: The sauce freezes beautifully for three months, meaning you can prep it once and eat well twice.
- Kid-approved texture: The cream smooths out the acidity of the tomatoes, creating a mild, silky sauce that even picky eaters happily polish off.
- Customisable in minutes: You can add leftover chicken, swap the protein, or dial up the heat without altering the base method.
Ingredients You’ll Need
- 400g penne pasta
- 2 tablespoons olive oil
- 4 cloves garlic, finely minced
- 1 small onion, finely diced
- 800g tinned chopped tomatoes (preferably San Marzano)
- 150ml double cream
- 1 teaspoon caster sugar
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 30g fresh basil leaves, roughly chopped, plus extra for garnish
- 50g grated Parmesan cheese
- Optional: 300g cooked chicken breast, shredded or diced
Tip: Use full-fat double cream for the best texture — single cream can split when simmered with acidic tomatoes. If you’re dairy-free, a good quality coconut cream works surprisingly well here.
How to Make Creamy Tomato Basil Penne
- Bring a large pot of salted water to a rolling boil. You’ll know it’s ready when the surface looks like a stormy sea and steam billows up steadily. Add the penne and cook according to package instructions until al dente — usually 10 to 12 minutes. Reserve about 200ml of the starchy pasta water before draining.
- While the pasta cooks, heat the olive oil in a large frying pan over medium heat. The oil should shimmer and move easily across the pan when you tilt it. Add the diced onion and cook for 4 minutes, stirring occasionally, until the pieces turn translucent and smell sweet rather than sharp.
- Add the minced garlic to the pan. Stir constantly for 30 seconds — the moment you smell that nutty, fragrant aroma, you’re done. Garlic burns quickly, so don’t walk away. You’ll see it turn pale gold.
- Pour in the tinned chopped tomatoes. The pan will hiss and bubble immediately. Stir in the sugar, dried oregano, salt, and pepper. Let the sauce simmer gently for 8 minutes, stirring every so often. You’ll see the sauce thicken and darken from bright red to a deeper, rustier shade, and the raw tomato smell will mellow into something rich and savoury.
- Reduce the heat to low and stir in the double cream. Watch the colour transform from deep red to a soft, coral pink. The sauce will look glossy and smooth. If you’re adding cooked chicken, fold it in now and let it warm through for 2 minutes.
- Add the drained penne directly to the pan. Toss everything together with a wooden spoon or tongs. If the sauce seems too thick, splash in a little of the reserved pasta water — start with 50ml and add more until the sauce coats each piece of pasta without pooling. You’re looking for a silky, clinging consistency.
- Remove the pan from the heat. Scatter the chopped fresh basil and grated Parmesan over the top. Stir once more — the basil will wilt slightly from the residual heat, releasing that unmistakable sweet, peppery fragrance. Taste and adjust salt if needed.
- Let the pasta rest for 2 minutes before serving. This brief pause allows the sauce to settle into every groove of the penne. Serve in warm bowls with extra basil leaves and a final grating of Parmesan.
Tips From My Kitchen
- Don’t skip the sugar: Tinned tomatoes can be quite acidic, and a teaspoon of caster sugar balances the sharpness without making the sauce taste sweet. It’s the same principle that professional chefs use in almost every tomato sauce.
- Reserve more pasta water than you think you need: The starchy water is liquid gold for thinning the sauce while keeping it creamy and emulsified. If you drain the pasta and forget to save any, you’ll be stuck using plain water, which won’t bind the sauce as well.
- Cook the pasta one minute less than the package suggests: The penne will continue cooking for another minute or two when you toss it with the hot sauce. This ensures it stays al dente and doesn’t turn mushy by the time you sit down.
- Make the sauce base ahead of time: You can prepare the sauce up to step 4, let it cool completely, and store it in the fridge for up to three days. When you’re ready to eat, reheat the sauce gently, cook fresh pasta, and finish with cream and basil. Dinner is then on the table in 15 minutes flat.
- Freeze the sauce in portions: Pour the cooled sauce (without the cream) into freezer-safe bags or containers. Label them with the date and freeze for up to three months. On a busy night, defrost the sauce in a pan over low heat, stir in the cream, and boil your pasta. I stumbled upon this combination by accident when I had leftover sauce from a Sunday cook-up, and it’s been a hit ever since.
- Use the right pan size: A large frying pan with high sides — about 28 to 30cm wide — gives you enough room to toss the pasta without spilling sauce over the edge. A smaller pan will overcrowd the ingredients and lead to uneven cooking.
Equipment You’ll Need
- Large frying pan or skillet (28-30cm with high sides)
- Large pot for boiling pasta
- Sharp knife and cutting board
- Mixing bowls
- Wooden spoon or spatula
- Colander for draining pasta
- Measuring cups and spoons
Common Mistakes to Avoid
- Overcrowding the pan: If you try to cook the sauce in a pan that’s too small, the tomatoes won’t reduce properly and the sauce will stay thin and watery. Use a large enough pan so the sauce can simmer freely and concentrate its flavour. You should see gentle bubbles across the entire surface, not just in one corner.
- Wrong temperature: Cooking the garlic over high heat will burn it in seconds, leaving a bitter, acrid taste throughout the sauce. Keep the heat at medium for the onion and garlic, then reduce to low when you add the cream. High heat at the wrong stage will cause the cream to split into greasy curds.
- Skipping the rest time: Serving the pasta immediately after tossing means the sauce hasn’t had a chance to cling properly. That two-minute rest allows the starches in the pasta to absorb some of the liquid, creating a cohesive dish where every bite is evenly coated. You’ll notice the difference in the first mouthful.
Delicious Variations to Try
- Spicy Version: Add ½ teaspoon of red pepper flakes or one finely chopped bird’s eye chilli when you cook the onion. The heat infuses into the oil and spreads through the sauce without overwhelming the creaminess. For a deeper warmth, stir in ½ teaspoon of smoked paprika at the same time.
- Vegetarian/Vegan Option: Omit the chicken and Parmesan. Use a good quality vegan cream or full-fat coconut cream instead of double cream. For the cheesy flavour, stir in two tablespoons of nutritional yeast along with the basil — it adds a savoury, umami note that mimics Parmesan beautifully.
- Different Protein: Swap the chicken for 300g of cooked prawns, added in the last 2 minutes of simmering, or use 250g of cooked beef mince browned with the onion. Leftover roast turkey or shredded rotisserie chicken also work perfectly. The sauce is forgiving enough to welcome almost any protein.
What to Serve With Creamy Tomato Basil Penne
- A crisp green salad with a simple lemon vinaigrette cuts through the richness of the sauce. Try our 10 Minute Avocado And Red Onion Salad for a fresh, creamy contrast.
- Garlic bread or a crusty baguette is ideal for mopping up every last bit of sauce from the bowl.
- Grilled vegetables, such as courgette or bell peppers, add colour and a smoky flavour that complements the basil. Our 15 Minute Grilled Zucchini And Yellow Squash Salad is ready in the same time as the pasta.
- If you’re keeping the meal light, skip the bread and serve the penne alongside a simple bowl of Pasta With Roasted Summer Vegetables for extra bulk.
Still hungry for ideas? You might also love Cozy Weekend Project 15 Minute Tomato Basil Pasta, Quick Summer Tomato Basil Pasta from our sister kitchens.
Frequently Asked Questions
Can I use dried basil instead of fresh?
You can, but the flavour will be noticeably different. Dried basil has a more muted, hay-like taste, while fresh basil provides that bright, peppery pop that defines this dish. If you only have dried, add 1 teaspoon at the same time as the oregano and stir in a handful of fresh spinach at the end for colour.
How do I stop the cream from splitting?
Always add the cream to the sauce after you’ve reduced the heat to low, and stir it in gently. Avoid boiling the sauce once the cream is added — a gentle simmer is fine, but a vigorous boil will cause the fat to separate. Using full-fat cream rather than reduced-fat versions also helps stabilise the sauce.
Can I make this dairy-free?
Yes, and the results are still creamy and satisfying. Replace the double cream with full-fat coconut cream from a chilled tin — scoop off the thick top layer and use that. Omit the Parmesan or swap it for a dairy-free alternative. The coconut flavour is subtle and pairs well with the basil.
How long does this keep in the fridge?
Stored in an airtight container, the pasta will keep for up to 4 days in the fridge. The sauce may thicken as it sits, so when reheating, stir in a splash of milk or water to loosen it again. Reheat gently in a pan over medium-low heat, stirring occasionally, until piping hot throughout.
What pasta shape works best if I don’t have penne?
Any short, sturdy pasta shape works well — rigatoni, fusilli, or farfalle are all excellent choices. The key is picking a shape with ridges or curves that can trap the creamy sauce. Avoid long, thin pasta like spaghetti, as the sauce tends to slide off rather than cling to it.
Creamy Tomato Basil Penne
A rich and comforting pasta dish featuring al dente penne in a creamy tomato sauce with fresh basil and Parmesan, ready in under an hour.
Ingredients
Method
- Bring a large pot of salted water to a rolling boil. You'll know it's ready when the surface looks like a stormy sea and steam billows up steadily. Add the penne and cook according to package instructions until al dente — usually 10 to 12 minutes. Reserve about 200ml of the starchy pasta water before draining.
- While the pasta cooks, heat the olive oil in a large frying pan over medium heat. The oil should shimmer and move easily across the pan when you tilt it. Add the diced onion and cook for 4 minutes, stirring occasionally, until the pieces turn translucent and smell sweet rather than sharp.
- Add the minced garlic to the pan. Stir constantly for 30 seconds — the moment you smell that nutty, fragrant aroma, you're done. Garlic burns quickly, so don't walk away. You'll see it turn pale gold.
- Pour in the tinned chopped tomatoes. The pan will hiss and bubble immediately. Stir in the sugar, dried oregano, salt, and pepper. Let the sauce simmer gently for 8 minutes, stirring every so often. You'll see the sauce thicken and darken from bright red to a deeper, rustier shade, and the raw tomato smell will mellow into something rich and savoury.
- Reduce the heat to low and stir in the double cream. Watch the colour transform from deep red to a soft, coral pink. The sauce will look glossy and smooth. If you're adding cooked chicken, fold it in now and let it warm through for 2 minutes.
- Add the drained penne directly to the pan. Toss everything together with a wooden spoon or tongs. If the sauce seems too thick, splash in a little of the reserved pasta water — start with 50ml and add more until the sauce coats each piece of pasta without pooling. You're looking for a silky, clinging consistency.
- Remove the pan from the heat. Scatter the chopped fresh basil and grated Parmesan over the top. Stir once more — the basil will wilt slightly from the residual heat, releasing that unmistakable sweet, peppery fragrance. Taste and adjust salt if needed.
- Let the pasta rest for 2 minutes before serving. This brief pause allows the sauce to settle into every groove of the penne. Serve in warm bowls with extra basil leaves and a final grating of Parmesan.
Notes
For a heartier meal, add the optional shredded or diced cooked chicken when stirring in the cream. Reserve pasta water to adjust sauce consistency.
I’d love to hear how this Creamy Tomato Basil Penne turns out in your kitchen. Drop a comment below and let me know if your family loved it as much as mine does — and if you tried any of the variations, tell me about those too.
