I love how this creamy tomato pasta combines everyday pantry ingredients into a rich, savory sauce that comes together in under 30 minutes. It’s simple, comforting, and perfect for a cosy dinner.

Creamy Tomato Pasta

Why You’ll Love This Recipe

I find this recipe perfect for busy weeknights—I can start it as the pasta cooks, and by the time the pasta is al dente, the silky tomato sauce is ready. The balance of tangy tomato, buttery richness, and creamy finish always gets rave reviews when I serve it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

uncooked pasta (I usually use penne or rotini)
butter (or olive oil)
garlic, minced
tomato paste
canned tomato sauce (or crushed tomatoes/passata)
heavy cream
Italian seasoning (or dried basil/oregano blend)
salt and pepper
freshly grated Parmesan, for serving

Directions

I first bring a large pot of salted water to a boil and cook the pasta until al dente. While that’s happening, I melt butter in a skillet and sauté garlic briefly. Then I stir in tomato paste, tomato sauce, cream, and Italian seasoning, whisking to form a smooth sauce. I let it simmer gently until thickened, seasoning with salt, pepper, and a pinch of sugar if it’s too acidic. Once the pasta is drained, I toss it directly into the sauce, adding a splash of pasta water if needed, and finish by sprinkling on Parmesan before serving.

Servings and timing

Servings: about 4 generous portions
Prep time: approximately 5 minutes
Cook time: around 20 minutes
Total time: roughly 25 minutes

Variations

I like mixing things up by stirring in fresh spinach or sautéed mushrooms near the end, or adding cooked chicken or shrimp for protein. Sometimes I swap cream for cream cheese or use Parmesan with pasta water instead of heavy cream for a lighter version. If I want a one‑pot meal, I cook the pasta right in the sauce with broth or water, letting it absorb the flavor as it cooks.

storage/reheating

I store leftover pasta (or just the sauce) in an airtight container in the fridge for up to 3–4 days. To reheat, I warm it gently on the stovetop over low heat, stirring in a little extra cream or pasta water to restore its silky texture.

FAQs

How can I make this dish without heavy cream?

I’ve swapped in cream cheese or used Parmesan plus reserved pasta water instead—both yield a creamy sauce without heavy cream.

What pasta shape works best?

I usually use penne or rotini so the sauce clings well, but spaghetti or shells work fine too. Any shape that holds sauce is great.

Is it possible to make this in one pot?

Yes—I sometimes cook pasta in a skillet with broth and canned tomatoes, finishing the sauce right in the same pot. This saves cleanup and deepens the flavor.

How do I balance the acidity of the tomatoes?

If the sauce tastes too tangy, I add a pinch of sugar or a bit more cream or butter to smooth it out.

Can I freeze leftovers?

I prefer freezing just the sauce (not pasta) in an airtight container for up to 3 months. When reheating, I thaw it in the fridge then warm gently with a little liquid to get back that creamy consistency.

Conclusion

I love how this creamy tomato pasta delivers big flavor with minimal effort. Whether I stick to the classic cream-and-tomato combo or try a variation with veggies or protein, it’s always a reliable go-to. The sauce is rich yet simple, and the whole meal comes together fast—perfect for when I want something satisfying without a lot of fuss.