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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.

Ingredients

  • 12 oz (340 g) penne, rigatoni, or fusilli pasta
  • 2 tablespoons olive oil
  • 1 small yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 can (14.5 oz / 411 g) crushed tomatoes
  • 1/2 cup (120 ml) vegetable or chicken broth
  • 1 teaspoon dried Italian seasoning or oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 3/4 cup (180 ml) heavy cream
  • 1/2 cup (50 g) freshly grated Parmesan cheese, plus extra for serving
  • 1 teaspoon granulated sugar (optional, to balance acidity)
  • 3/4 teaspoon fine sea salt, or to taste
  • 1/4 teaspoon black pepper
  • 1/4 cup (10 g) fresh basil leaves, torn

Instructions

  1. 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.
  2. 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.
  3. Add the garlic and red pepper flakes and cook for 30 seconds until fragrant.
  4. Stir in the tomato paste and cook for 1 to 2 minutes, stirring constantly, until it darkens slightly.
  5. 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.
  6. 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.
  7. Stir in the Parmesan until melted and smooth.
  8. 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.
  9. 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

Find it online: https://thefamilycooking.com/creamy-tomato-sauce-pasta/