Tomato Basil Pasta Cream Sauce

This creamy Tomato Basil Pasta bursts with the flavors of juicy tomatoes, fragrant basil, and a velvety Parmesan cream sauce wrapped around pockets of orecchiette and spicy sausage. It is pure comfort food that comes together fast for busy weeknights or when you want something extra cozy.

I first made this after a haul at the farmers market and it became an instant favorite my family loves how the tomatoes burst and mingle with the cream sauce it feels both special and effortless.

Ingredients

• Half and half: brings richness without being too heavy use a good quality brand for best results
• Chicken broth: gives body to the sauce and keeps it from being overly rich low sodium is ideal
• Hot sauce, Dijon mustard and soy sauce: each enhance the flavor without standing out individually I am always surprised by the depth they deliver
• Onion powder, oregano, parsley and garlic salt: round out the savory notes opt for fresh dried spices if you can
• Olive oil: for sautéing select extra virgin for its fruity flavor and higher smoke point
• Ground sausage: infuses the sauce with flavor use hot or mild as you like check for quality with a firm texture and deep color
• Dry white wine: adds acidity and complexity Chardonnay or Pinot Grigio work beautifully
• Butter: blends everything together a European-style butter will give you a silkier finish
• Fresh garlic: intensifies the sauce choose bulbs with taut skins and no sprouting
• All-purpose flour: thickens the sauce make sure yours smells fresh and not acrid
• Cream cheese: for a dash of creaminess Philadelphia tub style melts in seamlessly
• Parmesan cheese: salty and nutty always grate it fresh from the block for the best melt and flavor
• Orecchiette pasta: classic for pockets of sauce feel free to use shells or penne as a substitute
• Cherry tomatoes: add juicy sweetness use the ripest ones you can get or even try garden tomatoes if in season
• Fresh basil leaves: brightens the whole dish chiffonade for beautiful ribbons look for leaves that are deeply green and not wilted
• Fresh lemon juice: optional but perfect for a pop of freshness always use real lemon not concentrate

Step-by-Step Instructions

Combine the Sauce Ingredients:

In a large measuring cup whisk together the half and half chicken broth hot sauce Dijon soy sauce onion powder oregano parsley and garlic salt until fully mixed then set aside

Boil the Pasta Water:

Start a large pot of salted water on high and bring it to a firm boil so the pasta cooks evenly once added

Brown the Sausage:

Heat olive oil in a roomy skillet over medium-high add sausage in chunks and cook breaking it up with a spatula until browned and fully cooked about seven minutes then remove it with a slotted spoon and set aside

Deglaze with Wine:

Turn off the heat pour in white wine then return the pan to medium use a silicone spatula to gently scrape up any browned bits at the bottom simmer until the wine reduces by half about four minutes to infuse flavor

Develop the Roux:

Add minced garlic and let it cook for one minute melt butter into the pan then gradually sprinkle in the flour stir constantly for up to two minutes until it smells warm and nutty and no longer raw

Cook the Pasta:

Drop the pasta into the boiling water stir and set a timer so it is cooked just to al dente then drain promptly to avoid sogginess

Build the Sauce:

Slowly pour the sauce mixture into the skillet in batches stirring continuously so the sauce stays smooth and maintains its thickness let it bubble gently then reduce heat to keep it from scorching

Add Tomatoes and Creaminess:

Scatter in the cherry tomatoes and dollops of cream cheese stir to combine then gradually add Parmesan cheese stirring constantly add back in the browned sausage cover loosely while waiting for the pasta

Marry the Pasta and Sauce:

Fold the drained pasta into the sauce stir well so every nook is coated add lemon juice for brightness if you wish and take the pan off the heat

Finish with Basil:

Just before serving sprinkle the chiffonade fresh basil over the top and finish with lots of crushed black pepper to taste

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Basil is my favorite part of this dish I love the way its aroma fills the kitchen right when I slice it thinly and scatter it over the warm pasta it reminds me of my grandmother always finishing pasta at the table with her own garden basil and a proud smile

Storage Tips

Let leftovers cool completely before transferring to airtight containers this keeps them creamy

Store in the fridge up to three days and freeze portions for up to three months always label with the date

To reheat creamy pasta try a microwave at low power or use a double boiler to gently warm and stir back in a splash of broth or cream if needed

Ingredient Substitutions

If you do not have orecchiette shells rotini or penne hold up just as well with the creamy sauce

Any ground sausage works including turkey or plant-based crumbles for a lighter version

For a dairy free option use coconut cream and nutritional yeast instead of half and half and Parmesan

If you run out of fresh basil a sprinkle of dried basil works in a pinch try not to skip it for fresh flavor

Serving Suggestions

Serve with a leafy green salad or roasted broccoli to balance the richness

A crisp glass of the dry white wine you used in the sauce makes for a lovely pairing

This pasta is also wonderful with garlic bread to mop up every bit of sauce

Cultural Context

Inspired by classic Italian tomato cream pastas this dish uses typical ingredients found in both American and Italian comfort food traditions

The marriage of sausage cream and fresh basil nods to the richness of Italian-American fare and the use of seasonal tomatoes reminds me of slow summer nights at outdoor gatherings

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Frequently Asked Questions

→ What type of sausage works best?

Any ground sausage—hot, sweet, or mild—blends well. Use your favorite for a personalized flavor. Pork or chicken sausage are both suitable options.

→ Can I use a different type of pasta?

Orecchiette is great for catching sauce, but medium shells, rotini, or penne are excellent alternatives for this dish.

→ Is fresh basil necessary?

Fresh basil adds vibrant aroma and color. If unavailable, substitute with 3/4 teaspoon dried basil for similar flavor undertones.

→ What can I substitute for white wine?

Chicken broth is a convenient substitute if you wish to avoid wine. Non-alcoholic white wine is also a suitable swap.

→ How do I properly melt Parmesan in the sauce?

Grate Parmesan cheese from a block for smoother melting. Add gradually, stirring continuously so it integrates evenly.

→ How should leftovers be stored and reheated?

Refrigerate in an airtight container for up to 3 days or freeze for 3 months. Reheat gently in the microwave or over low heat, stirring often.