This Tomato Basil Pasta has savory pasta tossed in an incredible Parmesan cream sauce with sausage, fresh tomatoes, garlic, and basil. You can’t beat this restaurant-quality dish!

Be sure to try my Chicken Spinach Pasta and my Sun-Dried Tomato Pasta recipes next!

Tomato Basil Pasta in a skillet with fresh tomatoes and basil in a cream sauce with a spoon on the side.

Tomato Basil Pasta

This Tomato Basil Pasta is at the very top of my favorites list right now. You aren’t going to believe how good this sauce is! (Seriously.)

A little ground sausage infuses the skillet with flavor that’s deglazed with white wine before preparing the amazing Parmesan cream sauce for the pasta. 

The sauce is equal parts chicken broth and half and half, so it’s not too heavy, and pairs perfectly with fresh tomatoes and fragrant basil. The herbs and flavor enhancers in this recipe take the flavor profile to restaurant status. I can’t wait for you to try this!

Be sure to check out my pro tips below so that you nail this recipe!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Cook the sausage and set aside. Deglaze the skillet with white wine and reduce by half. Add garlic and cook for 1 minute.

A skillet with cooked ground sausage next to a skillet being deglazed with white wine.

Add butter and flour and cook for 1-2 minutes. Add the sauce mixture in small splashes. Bring to a boil, reduce to a simmer. Add the tomatoes, cheese, and cooked sausage.

Making a cream sauce in a skillet with ground sausage and tomatoes being added.

Add the cooked pasta and stir to combine. Garnish with basil and serve with freshly cracked pepper!

Adding tomatoes, basil, sausage, and pasta to a skillet to make Tomato Basil Pasta.

Pro Tips

  • Hot Sauce/Dijon Mustard/Soy Sauce: These are all flavor enhancers in the sauce that you can’t taste outright, but they really round out the flavor profile.
    • Hot sauce elevates the other flavors, Dijon adds a hint of tang and acidity, and Soy sauce adds umami. Worcestershire sauce can be used instead of soy sauce if needed.
  • Sausage: I use Jimmy Dean regular sausage in this recipe, it’s delicious. 
  • Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are my go-to dry white wines for this recipe. My next recommendation would be non-alcoholic white wine, which is widely available. While the wine does really elevate this, chicken broth can be used instead.
  • Parmesan: Grate the Parmesan from a block to ensure it melts well into the sauce and tastes the best. I use Belgioioso Parmesan cheese.
    • (Packaged cheeses have anti-caking agents that prevent them from clumping in the packaging, but it also prevents them from melting as well in soups/sauces.)
  • Cream Cheese: This can be omitted if needed but it really adds a little something. I find that Philadelphia cream cheese from a tub (vs. a block), melts the best. 
  • Tomatoes: Feel free to halve them depending on their size and your preference. You can also use drained canned tomatoes. Rotel is a nice addition and adds a little heat.
  • Basil: 3/4 tsp. of dried basil can be used if you don’t have fresh.
  • To Chiffonade Basil: Stack the basil leaves and roll them tightly (handle gently as they bruise easily). Use a sharp knife to slice the basil into thin ribbons. 
  • Pasta: Any kind of pasta works well in this dish, I like the way the pockets fill up with sauce with the orecchiette. Other great options include medium shells, rotini, and penne. 

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. 
  • These leftovers reheat pretty well. I use the ‘melt’ setting on my microwave or you can reheat over 50% power. A makeshift double boiler reheats creamy pastas really well too!
  • Note: Fresh tomatoes start break down more after being reheated. (But I don’t mind!)

A bowl filled with Tomato Basil Pasta in a creamy sauce with a fork on the side.

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

  • 1 quart measuring cup with a spout– This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes. 
  • 3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe.
  • Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
  • Box Cheese Grater– Always shred cheese from a block, it melts and tastes much better. Bagged shredded cheese contains cellulose which prevents it from melting as well.
  • Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
  • Pasta Strainer– This is the one I have.
  • Silicone Spatulas– I have these, they’re so gentle on your cookware and are the perfect tool for making the roux and stirring the sauce throughout this recipe.
  • Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts.

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A skillet of Tomato Basil Pasta in a creamy sauce with a spoon on the side.

Tomato Basil Pasta

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
5 from 4 ratings
Servings: 6 people
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This Tomato Basil Pasta has savory pasta tossed in a delicious cream sauce with sausage, fresh tomatoes, and basil. You can't beat the flavors in this dish.

Ingredients

US Customary - Metric

Sauce

  • 1 cup half and half
  • 1 cup chicken broth
  • 1 teaspoon hot sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon soy sauce
  • ½ teaspoon EACH: onion powder, oregano, parsley
  • ¼ teaspoon garlic salt

Sausage/Pasta, etc.

  • 2 teaspoons olive oil
  • ½ lb. ground sausage, hot, sweet, or mild. See notes.
  • ½ cup dry white wine, see notes
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 3 tablespoons flour
  • 1 tablespoon softened cream cheese, optional but recommended
  • ¾ cup Parmesan cheese, grated
  • ½ pound orecchiette pasta, see notes
  • 1 cup cherry tomatoes
  • 8-10 fresh basil leaves, chiffonade. See notes.
  • 2 teaspoons fresh lemon juice, optional

Instructions

  • Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
  • Begin boiling a pot of salted water for the pasta while you proceed with the following steps.
  • Heat the oil in a large skillet over medium-high heat. Add the sausage and cook and crumble until cooked through, about 7 minutes. break it apart. Remove and set it aside.
  • Turn the heat off. Add the wine and set the heat to medium. Use a silicone spatula to “clean” the bottom of the skillet, this will add more flavor to the sauce. Simmer until reduced by half, about 4 minutes.
  • Add the garlic and cook for 1 more minute. Melt the butter and gradually sprinkle in the flour. Cook for 1-2 minutes, stirring continuously, until the raw flour smell is gone.
  • Add the pasta to the boiling water and set a timer to avoid overcooking. Drain once cooked.
  • Add the sauce mixture to the skillet in small splashes, stirring continuously. Do this slowly to maintain the thickness of the sauce. Bring to a boil, then reduce heat to low.
  • Add the tomatoes and cream cheese and stir to combine. Gradually sprinkle in the Parmesan cheese, stirring continuously. Add the sausage back. Cover partially until the pasta is ready.
  • Add the cooked pasta to the sauce and stir to combine. Stir in the lemon juice, if using, and remove from heat.
  • Sprinkle with fresh basil and serve with freshly cracked pepper.

Notes

Pro Tips:
  • Hot Sauce/Dijon Mustard/Soy Sauce: These are all flavor enhancers in the sauce that you can't taste outright, but they really round out the flavor profile.
    • Hot sauce elevates the other flavors, Dijon adds a hint of tang and acidity, and Soy sauce adds umami. Worcestershire sauce can be used instead of soy sauce if needed.
  • Sausage: I use Jimmy Dean regular sausage in this recipe, it's delicious. 
  • Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are my go-to dry white wines for this recipe. My next recommendation would be non-alcoholic white wine, which is widely available. While the wine does really elevate this, chicken broth can be used instead.
  • Parmesan: Grate the Parmesan from a block to ensure it melts well into the sauce and tastes the best. I use Belgioioso Parmesan cheese.
    • (Packaged cheeses have anti-caking agents that prevent them from clumping in the packaging, but it also prevents them from melting as well in soups/sauces.)
  • Cream Cheese: This can be omitted if needed but it really adds a little something. I find that Philadelphia cream cheese from a tub (vs. a block), melts the best. 
  • Tomatoes: Feel free to halve them depending on their size and your preference. You can also use drained canned tomatoes. Rotel is a nice addition and adds a little heat.
  • Basil: 3/4 tsp. of dried basil can be used if you don't have fresh.
  • To Chiffonade Basil: Stack the basil leaves and roll them tightly (handle gently as they bruise easily). Use a sharp knife to slice the basil into thin ribbons. 
  • Pasta: Any kind of pasta works well in this dish, I like the way the pockets fill up with sauce with the orecchiette. Other great options include medium shells, rotini, and penne. 
Storage
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. 
  • These leftovers reheat pretty well. I use the ‘melt’ setting on my microwave or you can reheat over 50% power. A makeshift double boiler reheats creamy pastas really well too!
  • Note: Fresh tomatoes start break down more after being reheated. (But I don't mind!)
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 472kcal, Carbohydrates: 37g, Protein: 17g, Fat: 27g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.3g, Cholesterol: 70mg, Sodium: 868mg, Potassium: 354mg, Fiber: 2g, Sugar: 4g, Vitamin A: 639IU, Vitamin C: 8mg, Calcium: 181mg, Iron: 2mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course, Pasta
Cuisine: American, Italian
Author: Stephanie