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

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course, Pasta
Cuisine: American, Italian
Servings: 6 people
Calories: 472kcal
Author: Stephanie

Ingredients

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
  • 1-2 cups cherry tomatoes I use 2 cups
  • 8-10 fresh basil leaves chiffonade. See notes.
  • 2 teaspoons fresh lemon juice optional
US Customary - Metric

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. 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. 
  • Have more cherry tomatoes?! Try my Cherry Tomato Pasta and Tomato Salad recipes next!
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