Creamy Tomato Pasta is a rich, velvety comfort dish that’s both satisfying and simple to make. This timeless favorite blends the bright, tangy sweetness of crushed tomatoes with indulgent cream, fragrant aromatics, and a hint of heat for depth. The result is a smooth, luscious sauce that clings beautifully to pasta, creating a dish that’s both hearty and elegant. In just about 30 minutes, you can transform humble pantry staples into a dish bursting with flavor—and the best part? It’s ideal for hectic weeknights or relaxed get-togethers. Whether you’re cooking for one or feeding a crowd, this recipe makes everyone feel like a gourmet chef.
Why You’ll Love Creamy Tomato Pasta
Effortlessly indulgent — The creamy sauce feels rich and comforting without requiring complicated steps or rare ingredients.
Pantry-friendly — With staple ingredients like crushed tomatoes, pasta, garlic, and cream, it’s perfect for spontaneous cooking.
Customizable — You can easily add veggies, protein, or spices to suit your taste or dietary needs.
Fast yet impressive — Ready in around 30 minutes, this recipe looks and tastes gourmet with minimal effort.
Ingredients
Olive oil (2 tablespoons)
1 small yellow onion, finely chopped
2 garlic cloves, minced
A small pinch of red pepper flakes (optional, for a hint of heat)
One 28‑ounce can of crushed tomatoes
½ teaspoon kosher salt, plus extra to taste
¼ teaspoon freshly ground black pepper, plus extra to taste
1 pound (approximately 450 g) of short pasta—penne or rigatoni work great
½ cup heavy cream
½ cup fresh basil, roughly chopped
Grated Parmesan cheese, for serving
Step‑by‑Step: How to Make Creamy Tomato Pasta
Warm the oil: Warm 2 tablespoons of olive oil in a large sauté pan over medium heat until it begins to shimmer.
Sauté onion: Add the finely chopped yellow onion and cook until softened and translucent, about 3 to 4 minutes.
Add garlic & pepper flakes: Stir in the minced garlic and a small pinch of red pepper flakes (if using). Cook until fragrant, around 30 seconds to 1 minute.
Stir in tomatoes and seasoning: Stir in the crushed tomatoes, followed by ½ teaspoon of kosher salt and ¼ teaspoon of black pepper.
Simmer: Bring the mixture to a simmer. Let it cook, uncovered, stirring occasionally for about 10 minutes to allow flavors to meld.
Finish the sauce: Reduce heat to low and stir in ½ cup heavy cream until blended. Taste the sauce and add more salt or pepper, if desired.
Boil the pasta: Meanwhile, boil a large pot of salted water to cook the pasta. Add the pasta and cook until al dente—typically about 10 minutes, or follow the package instructions.
Combine pasta and sauce: Drain the pasta and add it directly to the sauce. Toss gently to coat each piece.
Add basil: Stir in the chopped basil just before serving.
Serve: Dish up immediately, topped with a sprinkle of grated Parmesan cheese.
Helpful Tips
Use high-quality olive oil for a brighter flavor.
Allow the onion to soften slowly without browning to keep the sauce smooth and creamy.
Adjust the red pepper flakes or add a dash of crushed red chili for spicier variation.
For a deeper sauce flavor, let it simmer a few minutes longer, or enrich it further by stirring in a knob of butter at the end.
To lighten up, substitute half-and-half for heavy cream, though the sauce will be slightly less rich.
Substitutions and Variations
Dairy-free: Swap heavy cream for full-fat coconut milk or a cashew cream.
Add-ins: Stir in cooked chicken, Italian sausage, sautéed mushrooms, or spinach for extra heartiness.
Cheese twist: Mix in dollops of ricotta for added creaminess, or stir in a handful of mozzarella until melty.
Herb variations: Try stirring in fresh parsley, oregano, or thyme instead of—or in addition to—basil.
Spice it up: Add a pinch of smoked paprika or a drizzle of chili oil for smoky warmth.
Storage Instructions
Refrigerate: Cool the pasta completely, transfer to an airtight container, and store in the fridge for up to 3–4 days.
Reheat gently: Warm in a saucepan over low heat. Stir in a bit of cream, milk, or reserved pasta water to help loosen the sauce if needed.
Optional: Store the pasta in a freezer-safe container and freeze for up to 2 months.
Nutritional Information
(Approximate per serving, based on 6 servings for 1 pound pasta + sauce)
Calories: ~460 kcal
Fat: ~18 g (of which saturated fat from cream ~8 g)
Carbohydrates: ~62 g (mostly from pasta and tomatoes)
Protein: ~12 g (plus extra from Parmesan)
Fiber: ~4 g
Sodium: Varies—canned tomatoes and added salt contribute; season carefully if using low-sodium products.
Serving Suggestions
Pair with a crisp green salad dressed simply—olive oil, lemon juice, salt, and pepper.
Serve with garlic bread or warm ciabatta to mop up extra sauce.
Offer a side of roasted or steamed vegetables like broccoli, zucchini, or carrots for balance.
For wine lovers, this dish pairs beautifully with a medium-bodied red like a Sangiovese or Chianti, or a lighter Pinot Grigio for white wine fans.
Frequently Asked Questions About Creamy Tomato Pasta
Q: Is it possible to substitute canned tomatoes with fresh ones?
A: Absolutely! Use about 2 pounds of ripe fresh tomatoes, peeled and crushed (by blanching and peeling), and cook a bit longer to reduce and thicken the sauce.
Q: Can I make this gluten-free?
A: Yes. Swap regular pasta for your favorite gluten-free pasta. Cook time may vary—follow package directions and taste for doneness.
Q: Can I skip the cream?
A: You can—though omitting cream results in a lighter, more acidic sauce. Try stirring in a bit of butter or ricotta for silkiness without dairy overload.
Q: How can I make it ahead for meal prep?
A: Store the sauce and cooked pasta separately in airtight containers. For optimal texture, reheat the sauce and pasta together just before serving.
Q: Can I double this recipe?
A: Sure thing! Simply double all ingredients, but simmer in a wider pot to allow evaporation and avoid over-thinning. The cooking time may extend by 2–3 minutes.
Conclusion
Thank you so much for trying this Creamy Tomato Pasta recipe—it’s one of my favorite go-tos when I want something both comforting and effortlessly delicious. The smooth, dreamy sauce, made with simple ingredients, is proof that great flavor doesn’t have to be complicated. From the fragrant sautéed onion and garlic to the rich cream and fresh basil finish, every bite is pure joy. I hope you find as much pleasure in making and savoring this dish as I do sharing it with you. Here’s to easy cooking, bold flavors, and lots of happy meals ahead. Enjoy every creamy, cozy forkful—you’re part of a wonderful community of food lovers, and I’m so glad you’re here.
Print
Creamy Tomato Pasta
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Creamy Tomato Pasta is a quick, easy dinner recipe made with pantry staples like crushed tomatoes, garlic, and cream. Rich, velvety, and full of flavor, it’s perfect for busy weeknights and casual meals alike. Tossed with fresh basil and finished with Parmesan, it’s comfort food done right.
Ingredients
2 tablespoons olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
A small pinch of red pepper flakes (optional, for a hint of heat)
One 28‑ounce can crushed tomatoes
½ teaspoon kosher salt, plus extra to taste
¼ teaspoon black pepper, plus extra to taste
1 pound (about 450 g) short pasta (penne or rigatoni)
½ cup heavy cream
½ cup fresh basil, chopped
Grated Parmesan cheese, for serving
Instructions
Warm the oil: Warm 2 tablespoons of olive oil in a large sauté pan over medium heat until it begins to shimmer.
Sauté onion: Add the finely chopped yellow onion and cook until softened and translucent, about 3 to 4 minutes.
Add garlic & pepper flakes: Stir in the minced garlic and a small pinch of red pepper flakes (if using). Cook until fragrant, around 30 seconds to 1 minute.
Stir in tomatoes and seasoning: Stir in the crushed tomatoes, followed by ½ teaspoon of kosher salt and ¼ teaspoon of black pepper.
Simmer: Bring the mixture to a simmer. Let it cook, uncovered, stirring occasionally for about 10 minutes to allow flavors to meld.
Finish the sauce: Reduce heat to low and stir in ½ cup heavy cream until blended. Taste the sauce and add more salt or pepper, if desired.
Boil the pasta: Meanwhile, boil a large pot of salted water to cook the pasta. Add the pasta and cook until al dente—typically about 10 minutes, or follow the package instructions.
Combine pasta and sauce: Drain the pasta and add it directly to the sauce. Toss gently to coat each piece.
Add basil: Stir in the chopped basil just before serving.
Serve: Dish up immediately, topped with a sprinkle of grated Parmesan cheese.
Notes
For a dairy-free version, use coconut or cashew cream.
Add cooked chicken, spinach, or mushrooms for a heartier variation.
Reheat with a splash of cream, milk, or pasta water to loosen the sauce.
Optional: Freeze leftovers in an airtight container for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 bowl
- Calories: 460 kcal
- Sugar: 7 g
- Carbohydrates: 62 g
- Protein: 12 g