Why You’ll Love This Recipe

I make this creamy tomato sauce pasta when I want something comforting that comes together faster than delivery. Garlic and onion soften in butter, crushed tomatoes simmer until rich and sweet, and a splash of cream turns the whole sauce velvety and mellow. A spoonful of tomato paste deepens the flavor, and a little starchy pasta water helps the sauce cling to every piece of pasta. It uses simple ingredients, it’s easy to customize with whatever protein or vegetables you have, and it’s a reliable favorite for picky eaters and busy weeknights alike. Serve it with crusty bread and a simple salad for a complete meal.

Ingredients

12 oz (340 g) penne, rigatoni, or other short pasta
2 tablespoons unsalted butter
1 tablespoon olive oil
1 small yellow onion, finely diced
4 garlic cloves, minced
2 tablespoons tomato paste
1 can (28 oz / 800 g) crushed tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon sugar (optional, to balance acidity)
3/4 teaspoon salt, or to taste
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
3/4 cup (180 ml) heavy cream
1/2 cup (50 g) grated Parmesan cheese, plus extra for serving
1/4 cup fresh basil, torn, plus extra for garnish

Directions

Boil the pasta. Cook the pasta in a large pot of generously salted water until just shy of al dente, about 1 minute less than the package directions. Reserve 1 cup of the pasta water, then drain.
Cook the aromatics. While the pasta cooks, melt the butter with the olive oil in a large, deep skillet over medium heat. Add the onion and cook for 4 to 5 minutes until soft and translucent. Stir in the garlic and cook for 30 seconds until fragrant.
Toast the tomato paste. Add the tomato paste, oregano, and red pepper flakes and cook for 1 to 2 minutes, stirring, until the paste darkens slightly.
Simmer the sauce. Pour in the crushed tomatoes, then add the sugar, salt, and pepper. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
Add the cream. Reduce the heat to low and stir in the cream and Parmesan until the sauce is smooth and pale pink. Taste and adjust the seasoning.
Toss the pasta. Add the drained pasta to the skillet along with the basil. Toss over low heat for 1 to 2 minutes, adding splashes of the reserved pasta water until the sauce coats the pasta glossily.
Serve. Divide among bowls and top with extra Parmesan and fresh basil.

Servings and Timing

Prep time: 10 minutes
Cook time: 20 minutes
Total time: about 30 minutes
Servings: 4 to 6

Variations

Add protein: I like to stir in sliced grilled chicken, cooked Italian sausage, or sautéed shrimp.
Extra veggies: Wilt in a few handfuls of baby spinach, or add roasted cherry tomatoes, sautéed mushrooms, or zucchini.
Lighter version: Replace the cream with half-and-half, whole milk, or a few spoonfuls of mascarpone or cream cheese.
Dairy-free: Use olive oil in place of butter and full-fat coconut milk or cashew cream in place of the cream, and skip the Parmesan or use a plant-based version.
Vodka style: Add a splash of vodka after the tomato paste and let it cook off before adding the tomatoes.
Baked: Stir in 1 cup of mozzarella, transfer to a baking dish, top with more cheese, and bake at 400°F (200°C) for 15 minutes.
Gluten-free: Use your favorite gluten-free pasta and cook it according to the package directions.

Storage and Reheating

Storing: Refrigerate leftovers in an airtight container for up to 4 days.
Reheating: Warm in a skillet over medium-low heat or in the microwave with a splash of milk, broth, or water to loosen the sauce, since the pasta absorbs liquid as it sits.
Freezing: The sauce alone freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently, whisking if it separates. Cooked pasta in cream sauce can become soft, so I prefer freezing the sauce on its own.
Make ahead: Make the sauce up to 3 days in advance, then reheat and toss with freshly cooked pasta.

FAQs

Can I use fresh tomatoes?
Yes. Use about 2 pounds of ripe tomatoes, peeled and chopped, and simmer a few minutes longer to cook off the extra liquid. Canned crushed tomatoes are more consistent, especially off-season.

Why is my sauce too acidic?
Tomato brands vary. A pinch of sugar or an extra tablespoon of butter balances the acidity. Cooking the tomato paste before adding the tomatoes also helps mellow the flavor.

How do I keep the cream from curdling?
Lower the heat before adding the cream and avoid boiling the sauce afterward. Using room-temperature cream also helps.

Can I use a different type of pasta?
Absolutely. Shells, farfalle, rotini, and fettuccine all work well. Choose a shape that holds the sauce.

What if my sauce is too thick or too thin?
If it’s too thick, stir in a splash of pasta water until it loosens. If it’s too thin, simmer it for a few more minutes, or let it rest, since it thickens as it cools.

Conclusion

This creamy tomato sauce pasta is rich, cozy, and endlessly adaptable. It’s the dinner I turn to when I want something satisfying in half an hour, and it never fails to please a crowd. Serve it hot with plenty of Parmesan and crusty bread, and I think it’ll earn a permanent spot in your weeknight rotation. If you try it, I’d love to hear how it turns out!

Creamy Tomato Sauce Pasta

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This creamy tomato sauce pasta is rich, silky, and comforting, made with garlic, sweet tomatoes, and a splash of cream that mellows the acidity into a smooth blush sauce. It comes together in about 25 minutes with simple pantry ingredients, making it perfect for busy weeknights. Finish with fresh basil and plenty of Parmesan for a restaurant-style dinner at home.

Author: Laura
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: undefined
Category: undefined
Method: Stovetop
Cuisine: Italian-American

Instructions

Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 1/2 cup of the pasta water, then drain.
While the pasta cooks, heat the olive oil in a large deep skillet over medium heat. Add the onion and cook for 4 to 5 minutes until soft and translucent.
Add the garlic and red pepper flakes and cook for 30 seconds until fragrant.
Stir in the tomato paste and cook for 1 to 2 minutes, stirring constantly, until it darkens slightly.
Pour in the crushed tomatoes and broth. Add the Italian seasoning, sugar, salt, and pepper. Bring to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, until slightly thickened.
Reduce the heat to low and slowly stir in the heavy cream until the sauce turns a smooth, creamy blush color. Simmer for 2 minutes.
Stir in the Parmesan until melted and smooth.
Add the cooked pasta to the skillet and toss until evenly coated. Add a splash of the reserved pasta water to loosen the sauce if needed.
Taste and adjust the seasoning. Serve hot, topped with torn basil and extra Parmesan.

Notes

Cooking the tomato paste for a minute or two deepens the flavor and removes any raw taste.
Add the cream over low heat so it does not curdle when it meets the acidic tomatoes.
Reserved pasta water helps the sauce cling to the pasta and adds silkiness. Do not skip it.
For a lighter version, replace the heavy cream with half-and-half or full-fat coconut milk.
Add protein with grilled chicken, shrimp, or Italian sausage, or boost the veggies with spinach, mushrooms, or roasted peppers.
For a smoother sauce, blend the tomato mixture with an immersion blender before adding the cream.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of milk or broth to loosen the sauce.
The sauce alone can be frozen for up to 2 months, but the texture may change slightly after thawing.

Nutrition

Serving Size: 1 1/2 cups
Calories: 560
Sugar: 9 g
Sodium: 720 mg
Fat: 26 g
Saturated Fat: 13 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 65 g
Fiber: 4 g
Protein: 16 g
Cholesterol: 60 mg