There’s something incredibly satisfying about a dish that balances the brightness of ripe tomatoes with the richness of cream and the freshness of basil.
That’s exactly what you get with the Cheesecake Factory’s Tomato Basil Pasta — a simple, comforting plate of pasta that’s easy to make at home and loaded with fresh Italian-inspired flavor.
This popular menu item features al dente pasta tossed in a light tomato-basil cream sauce that’s both tangy and smooth.
It’s the kind of dish that’s elegant enough for date night yet comforting enough for a quick weeknight dinner. And the best part? You don’t need a ton of fancy ingredients or hours in the kitchen to make it.
Why You’ll Love This Recipe
It’s fast, fresh, and family-friendly. The creamy tomato sauce is subtle, smooth, and not overly heavy — making it ideal for warmer months or when you want a pasta dish that won’t weigh you down.
The fresh basil adds a vibrant note that truly lifts the sauce, while the simplicity of the ingredients allows for easy customization. Plus, it’s vegetarian, budget-friendly, and great for both kids and adults.
What You’ll Need
For the Pasta:
- 1 pound rigatoni or penne pasta
- Salt for pasta water
For the Tomato Basil Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
- 1 (28 oz) can crushed tomatoes
- ½ cup heavy cream
- 1 teaspoon sugar
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- ½ cup freshly grated Parmesan cheese
- 1 cup fresh basil leaves, chopped or torn
For Serving:
- Extra Parmesan cheese
- Additional fresh basil
- Garlic bread or salad (optional sides)
Pro Tips
- Use fresh basil at the end – Basil’s flavor is best when added right before serving; avoid overcooking it.
- Choose high-quality crushed tomatoes – A good canned tomato brand will make a noticeable difference in flavor.
- Adjust creaminess to your liking – Add more or less cream depending on how rich you want the sauce.
- Reserve pasta water – A splash of starchy water can help the sauce cling to the pasta.
- Don’t overcook the pasta – Al dente pasta holds its shape and pairs best with the light sauce.
Tools Required
- Large pot for boiling pasta
- Large sauté pan or skillet
- Wooden spoon or silicone spatula
- Chef’s knife and cutting board
- Garlic press (optional)
- Measuring cups and spoons
- Fine grater for Parmesan
Substitutions and Variations
- Add protein: Grilled chicken, shrimp, or sautéed mushrooms are all great additions.
- Make it vegan: Swap the cream for coconut milk or a plant-based cream and use nutritional yeast instead of Parmesan.
- Low-carb option: Serve over spiralized zucchini or roasted spaghetti squash.
- Cheese lovers: Add mozzarella pearls or a few dollops of ricotta for an extra creamy finish.
- More heat: Double the red pepper flakes or stir in a spoonful of Calabrian chili paste.
Make-Ahead Tips
The sauce can be made 1–2 days in advance and stored in the fridge. Reheat gently on the stove before tossing with freshly cooked pasta. Leftovers of the finished dish reheat well and make an easy lunch the next day. Just stir in a splash of milk or cream before reheating to bring back the creamy texture.
Instructions
1. Cook the pasta
Bring a large pot of salted water to a boil. Cook the rigatoni (or pasta of your choice) until al dente. Reserve ½ cup of pasta water before draining.
2. Sauté aromatics
In a large sauté pan, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 4–5 minutes. Add garlic and cook for 30 seconds, stirring constantly.
3. Add crushed tomatoes
Pour in the crushed tomatoes. Stir in sugar, salt, black pepper, and red pepper flakes (if using). Simmer for 10–12 minutes until the sauce thickens slightly.
4. Stir in cream and cheese
Lower the heat and stir in the heavy cream and grated Parmesan. Simmer for another 3–5 minutes until the sauce is creamy and well combined.
5. Add basil and pasta
Add chopped basil to the sauce and stir gently. Then add cooked pasta and a splash of reserved pasta water. Toss until everything is coated and glossy.
6. Serve and garnish
Plate the pasta and top with extra Parmesan and fresh basil if desired. Serve immediately with garlic bread or a crisp green salad.
Leftovers and Storage
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or cream to loosen the sauce and warm gently on the stove or in the microwave. Avoid overheating, which can cause the cream to separate.
Recipe FAQ
1. Can I use fresh tomatoes instead of canned?
Yes. Use 2 pounds of peeled and chopped fresh tomatoes. You may need to simmer longer to achieve the right consistency.
2. Is this pasta spicy?
Only mildly — the red pepper flakes are optional and can be adjusted or omitted to suit your taste.
3. Can I freeze the sauce?
Yes. The tomato cream sauce freezes well. Cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight before reheating.
4. What’s the best pasta shape for this recipe?
Rigatoni and penne are ideal because their shape holds the creamy sauce, but fettuccine or spaghetti work too.
A Fresh Twist on Classic Comfort
This Cheesecake Factory Tomato Basil Pasta copycat recipe brings a restaurant-quality meal to your kitchen in under 45 minutes. It’s creamy without being heavy, flavorful without being fussy, and truly satisfying in every bite. Whether you serve it for a casual dinner or a cozy weekend gathering, it’s guaranteed to become a go-to favorite.
Give it a try and let me know how it turned out. Did you add chicken, shrimp, or go all in with extra cheese? Leave a comment and share your twist on this crave-worthy pasta classic.