Creamy Tomato Pasta Recipe

Creamy Tomato Pasta is the kind of weeknight comfort food that feels a little special without asking much of you in return. Tender pasta is coated in a silky tomato-cream sauce that’s rich but not heavy, with a gentle tang from tomatoes and a mellow sweetness from sautéed onions and garlic. A sprinkle of parmesan melts into the sauce, giving it extra depth and saltiness, while fresh basil brightens every bite. It’s simple, cozy, and endlessly reliable, perfect for busy evenings or lazy weekends when you still want something homemade and satisfying.

This Creamy Tomato Pasta is versatile enough to stand alone or pair beautifully with a simple green salad and garlic bread. You can keep it vegetarian or add grilled chicken, shrimp, or crispy pancetta for extra protein. Use any pasta shape you like, from penne to fusilli or fettuccine. It’s ideal for family dinners, casual date nights, or meal prep lunches, since the sauce reheats well. A handful of fresh herbs or chili flakes easily customizes the flavor to your taste.

Ingredients

Here’s everything you need to make a rich, velvety tomato-cream sauce and perfectly coated pasta using simple pantry staples.

• Pasta (penne, fusilli, or similar) – 12 oz / 340 g
• Olive oil – 2 tablespoons
• Unsalted butter – 1 tablespoon
• Yellow onion, finely chopped – 1 small (about ½ cup)
• Garlic, minced – 3 cloves
• Tomato paste – 2 tablespoons
• Crushed tomatoes (canned) – 1 ½ cups (about 400 g)
• Heavy cream (or half-and-half) – 1 cup (240 ml)
• Grated parmesan cheese – ½ cup (40 g), plus extra for serving
• Dried oregano – ½ teaspoon
• Dried basil – ½ teaspoon
• Red pepper flakes – ¼ teaspoon (optional, for gentle heat)
• Salt – 1 to 1 ½ teaspoons, to taste
• Freshly ground black pepper – ¼ teaspoon, plus more to taste
• Fresh basil leaves, chopped – ¼ cup (small handful)
• Pasta cooking water – ½ cup (reserve from pot)

Servings

This recipe makes about 4 generous servings as a main course or 5–6 smaller portions if served alongside salad, bread, or other dishes. It’s ideal for a small family or for dinner plus leftovers.

How to Make It

Cook the pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, scoop out about 1 cup of pasta water and set aside. Drain the pasta and leave it in the pot or a large bowl.

Sauté onion and garlic

While the pasta cooks, heat the olive oil and butter in a large, deep skillet over medium heat. Add the chopped onion with a pinch of salt and cook for 4–5 minutes until soft and translucent. Stir in the minced garlic and cook for 30–60 seconds until fragrant, stirring often to avoid burning.

Build the tomato base

Add the tomato paste to the skillet and cook for 1–2 minutes, stirring, until it darkens slightly and smells sweet. Pour in the crushed tomatoes, dried oregano, dried basil, red pepper flakes (if using), and a small pinch of salt and pepper. Simmer gently for 5–7 minutes, stirring occasionally, to let the flavors meld and the sauce thicken slightly.

Make it creamy and cheesy

Reduce the heat to low and slowly stir in the cream. Let it warm through for 2–3 minutes without boiling. Add the grated parmesan and stir until fully melted and the sauce becomes smooth and slightly thick. Taste and adjust seasoning with more salt and pepper if needed.

Combine pasta and sauce

Add the drained pasta directly into the skillet of creamy tomato sauce. Toss gently to coat every piece, adding a splash of reserved pasta water (a tablespoon at a time) as needed to loosen the sauce to your preferred consistency. The sauce should cling to the pasta but still be silky.

Finish and serve

Stir in the fresh chopped basil just before serving. Plate the creamy tomato pasta into warm bowls and top with extra parmesan and black pepper. Garnish with a few whole basil leaves if you like. Serve immediately while hot, with salad or garlic bread on the side.

Pro Tip

For the silkiest sauce, add the parmesan off the heat and stir until melted, then adjust with splashes of hot pasta water to reach your perfect creaminess.

FAQs

Q1. Can I use milk instead of cream?
A1. Yes, but the sauce will be thinner and less rich. Use whole milk and simmer gently, or add a little extra parmesan to thicken.

Q2. How can I make this gluten-free?
A2. Simply use your favorite gluten-free pasta and check that your tomato products and seasonings are gluten-free. Cook the pasta slightly under so it doesn’t get mushy.

Q3. Can I add protein to this dish?
A3. Absolutely. Stir in cooked chicken, shrimp, Italian sausage, or crispy pancetta at the end, and warm through in the sauce before serving.

Q4. How do I store and reheat leftovers?
A4. Store cooled pasta in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water, milk, or cream.

Q5. Can I make the sauce ahead of time?
A5. Yes. Prepare the sauce, cool it, and refrigerate for up to 3 days. Reheat gently and thin with a little water or cream, then toss with fresh-cooked pasta.

Q6. How can I make this spicier?
A6. Increase the red pepper flakes, or add a pinch of cayenne or a spoonful of chili paste to the sauce while it simmers. Adjust to your heat preference.