Keto Creamy Tomato Pasta Sauce with Basil
A silky Italian-inspired tomato sauce balancing bright acidity with luxurious cream. Canned diced tomatoes simmer with garlic, onion, and dried herbs, then finished with heavy cream and butter for richness. The sauce clings beautifully to pasta and works equally well over polenta, gnocchi, or as a base for chicken or seafood dishes. Best served warm over al dente pasta for weeknight dinners or casual gatherings.
Ingredients
- 3 tablespoon olive oil
- 1 onion, chopped
- 2 clove garlic, minced
- 3 teaspoon dried basil, leaves
- ½ teaspoon dried oregano
- 1 tablespoon tomato paste
- 1 can (14.5 ounce) diced tomatoes, undrained, Italian style
- ½ cup heavy cream
- 1 teaspoon salt
- 3 teaspoon butter
- black pepper, to taste
Instructions
- 1
Saute chopped onion and minced garlic in olive oil over medium heat until softened, about 3-4 minutes, stirring occasionally to prevent burning.
- 2
Stir in tomato paste, dried basil, dried oregano, and salt, cooking for 1 minute to bloom the paste.
- 3
Add undrained canned diced tomatoes and bring to a boil.
- 4
Reduce heat and simmer for 20-25 minutes until most liquid evaporates and sauce thickens.
- 5
Remove from heat and stir in heavy cream, butter, and pepper to taste.
- 6
Reduce heat and simmer for 5-10 more minutes until flavors meld.
- 7
Serve over cooked pasta.
Tips
Don't skip the initial sauteing of onion and garlic; this builds a flavorful base that deepens the sauce.
Simmer uncovered to allow excess liquid to evaporate, concentrating tomato flavor and creating a silkier texture.
Stir in cream off heat first to prevent curdling, then gently reheat if needed.
Good to Know
Transfer to airtight container and refrigerate up to 5 days. Freeze in portions for up to 3 months.
Make sauce completely 1 day ahead. Reheat gently over low heat, stirring in a splash of cream or water if thickened too much.
Spoon over hot cooked pasta, reserving 1 cup pasta water to thin sauce if needed. Serve with grated Parmesan and crusty bread.
Common Mistakes
Let onion and garlic burn by not stirring enough; watch heat and stir frequently to build depth without bitterness.
Skip the simmering time; reducing liquid properly concentrates flavor and prevents a thin, watery sauce.
Add cream before removing from high heat; this can cause curdling, so always pull off heat first.
Use fresh basil from the start; it will cook away, so add it only at the very end if using fresh.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use fresh tomatoes instead of canned?
Yes, use about 2 pounds fresh tomatoes, diced and seeded. Simmer longer (30-40 minutes) to reduce water content, as fresh tomatoes contain more liquid than canned.
What if the sauce breaks or looks separated after adding cream?
Remove from heat immediately, let cool slightly, then whisk in a tablespoon of pasta water or broth. Reheat very gently over low heat without boiling to re-emulsify the sauce.
Can I freeze this and how long will it keep?
Yes, freeze up to 3 months in airtight containers or freezer bags. Thaw in refrigerator overnight, then reheat gently over low heat, adding a splash of water if too thick.