This creamy tomato pasta is a comforting dish that combines rich flavor with everyday simplicity.
The silky sauce blends ripe tomatoes, garlic, and cream for a perfectly balanced bite.
Packed with fiber from the pasta and plant-based protein from tomatoes, it’s a lighter option compared to heavy cream-based pastas.
With minimal saturated fat and wholesome ingredients, this recipe is quick, satisfying, and ideal for busy weeknights or meal prep.
Creamy Tomato Pasta
Equipment
- 1 Large Pot (for pasta)
- 1 Skillet or sauté pan (medium size)
- 1 wooden spoon (for stirring)
- 1 Colander (for draining pasta)
- 1 Chef’s knife & cutting board (for garlic)
- 1 measuring cup & spoons
Ingredients
- 8 oz 225 g pasta, uncooked
- 2 tbsp butter
- 2 –3 cloves garlic minced
- 2 tbsp tomato paste
- 1 can 14 oz / 400 g tomato sauce
- ¾ cup 180 ml heavy cream or whipping cream
- ¼ tsp Italian seasoning
- Salt to taste
- Black pepper to taste
- Freshly grated parmesan cheese for serving
Instructions
- Prepare the Pasta Water: Fill a large pot with water, add a generous pinch of salt (this seasons the pasta from the inside as it cooks), and bring it to a rolling boil.While the water heats up, gather all your ingredients so they’re within reach. This will make the cooking process smooth and stress-free.
- Cook the Pasta: Once the water is boiling, add your pasta and cook it until just al dente (slightly firm to the bite). Follow the package directions for timing, but check a minute early to avoid overcooking. Stir occasionally so the pasta doesn’t stick together. Before draining, reserve about ½ cup of hot pasta water—this starchy liquid is handy for loosening the sauce later if needed. Drain the pasta in a colander and set aside.
- Melt the Butter: While the pasta cooks, place a medium-sized skillet over medium heat and add the butter. Allow it to melt completely until it’s slightly foamy. The butter forms the base of the sauce, adding richness and depth.
- Sauté the Garlic: Once the butter has melted, add the minced garlic. Stir constantly for about 30–60 seconds until the garlic becomes fragrant and slightly golden. Be careful not to let it burn, as burnt garlic will taste bitter and overpower the sauce.
- Incorporate Tomato Paste: Stir in the tomato paste, spreading it out evenly in the pan. Allow it to cook for 1–2 minutes, stirring frequently. This step deepens the tomato flavor, removes raw acidity, and creates a more robust, slightly sweet base for the sauce.
- Add Tomato Sauce and Cream: Pour in the canned tomato sauce followed by the heavy cream. Stir slowly and continuously until both are fully combined into a smooth, pink-hued sauce. At this stage, you’ll notice the sauce becoming creamy and velvety.
- Season the Sauce: Sprinkle in the Italian seasoning and stir again to distribute the herbs evenly. Season generously with salt and black pepper to taste. If the sauce tastes a little sharp or acidic, add a small pinch of sugar to balance it out. Let the sauce cook gently for 4–6 minutes, stirring occasionally, until it thickens slightly and clings to the back of a spoon. Lower the heat if it begins to bubble too vigorously—you want a soft simmer, not a rolling boil.
- Combine Pasta and Sauce: Add the drained pasta directly into the skillet with the creamy tomato sauce. Toss well to ensure each piece of pasta is coated. If the sauce feels too thick, splash in a tablespoon or two of the reserved pasta water and stir until the consistency is silky and smooth.
- Finish with Parmesan: Once the pasta and sauce are perfectly combined, transfer to serving plates or bowls. Grate fresh parmesan cheese generously over the top for a nutty, salty finish. Serve immediately while hot for the best flavor and texture.
Notes
- Use high-quality pasta for best texture; whole wheat or gluten-free options work well.
- Always taste and adjust seasoning as tomato sauces can vary in acidity.
- Reserve some pasta water—it helps loosen the sauce without diluting flavor.
- Heavy cream is essential for creaminess; lower-fat alternatives may curdle when mixed with tomato.
- Garlic can be roasted for a sweeter, milder flavor.
- Parmesan can be added to the sauce while cooking for extra richness.
- Cook pasta al dente to prevent it from becoming mushy when combined with the sauce.
- This dish reheats well, but fresh parmesan on top is best added after reheating.
Chef’s Secrets For Perfect Creaminess
The key to a silky tomato sauce lies in the order of ingredients and gentle heat.
Start by melting butter and sautéing garlic to infuse the fat with flavor.
Tomato paste should be cooked briefly to remove raw taste and concentrate sweetness.
When adding cream, pour slowly and stir constantly to create a smooth texture without curdling.
Adjust thickness by simmering or adding pasta water, and don’t rush—slow heat ensures a balanced, velvety sauce.
Serving Suggestions With Flavor Pairings
This creamy tomato pasta pairs beautifully with a crisp green salad, garlic bread, or roasted vegetables.
For a heartier meal, serve alongside grilled chicken, shrimp, or pan-seared tofu for a plant-based protein boost.
Drizzle extra virgin olive oil or sprinkle fresh herbs like basil or parsley for added freshness.
A light, fruity red wine or sparkling water with lemon complements the richness without overpowering the flavors.
Storage Tips For Freshness
Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat or in the microwave with a splash of reserved pasta water to maintain creaminess.
The sauce can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
Avoid overcooking during reheating to preserve pasta texture, and add fresh parmesan just before serving for a fresh finish.
Frequently Asked Questions
1. Can I use low-fat or skimmed cream?
Low-fat cream or milk is not ideal for this recipe because the acidity in tomatoes can cause it to curdle.
For a silky, smooth sauce, always use heavy or whipping cream. If you prefer a lighter version, try a combination of cream and a splash of milk, adding it gradually while stirring constantly.
2. Can this recipe be prepared ahead of time?
Yes! The pasta can be cooked and stored separately from the sauce for up to 3 days in the refrigerator.
Combine and reheat gently when ready to serve. This makes it a convenient option for meal prep or quick weeknight dinners.
3. Is there a vegan alternative for this creamy pasta?
Definitely! Replace butter with olive oil or vegan margarine and swap heavy cream for coconut cream or cashew cream.
The texture will remain creamy and satisfying, and the flavor can be enhanced with nutritional yeast in place of parmesan cheese.
4. How do I fix a sauce that is too thick or thin?
If the sauce is too thick, gradually add reserved pasta water or a small splash of milk to loosen it.
If it’s too thin, simmer it gently on low heat until it reduces to the desired consistency. Stir frequently to prevent sticking and ensure even texture.
5. What pasta types work best with this sauce?
Long pasta such as spaghetti, linguine, or fettuccine is ideal for a creamy sauce as it allows for even coating.
Short pasta like penne, rigatoni, or farfalle also works well, holding the sauce in their ridges or hollow centers for maximum flavor in every bite.
