Creamy tomato pasta is the kind of dinner that delivers plenty of comfort without requiring a complicated sauce or a long ingredient list. Tender short pasta is coated in a smooth tomato cream sauce made with crushed tomatoes, garlic, onion, and a little heavy cream.
Fresh basil adds a bright finish, while grated Parmesan brings a salty, savory touch at the table. The sauce comes together in one pan while the pasta cooks, making this a practical option for a weeknight dinner.
Quick Recipe Overview
Prep time: 5 minutes
Cook time: 15–25 minutes
Total time: 20–30 minutes
Servings: 4–6
Course: Main dish
Cuisine: Italian-inspired
Method: Stovetop
Why You’ll Love This Recipe
It Uses Simple Ingredients
You only need a handful of everyday ingredients to build the tomato cream sauce: onion, garlic, crushed tomatoes, heavy cream, and fresh basil.
The Sauce Comes Together Quickly
The tomato sauce needs only about 10 minutes of simmering before the cream is added, so the entire meal can be made without a long sauce-cooking process.
Penne Holds Onto the Sauce
Penne and other short pasta shapes work particularly well here because their shape gives the creamy tomato sauce plenty of surface area to cling to.
It Is Easy to Adjust
The red pepper flakes are optional, and the short pasta can be changed to another similar shape depending on what you have available.
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- Pinch of red pepper flakes, optional
- 1 (28-ounce) can crushed tomatoes
- 1/2 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1 pound dry short pasta, such as penne
- 1/2 cup heavy cream
- 1/2 cup chopped fresh basil leaves
- Grated Parmesan cheese, for serving
Ingredient Notes/Substitutions
Pasta
Penne is a convenient choice, but other dry short pasta shapes can be used. Farfalle and similar short shapes are suitable alternatives.
Crushed Tomatoes
A 28-ounce can of crushed tomatoes provides the base of the sauce. The recipe is written specifically around this quantity and tomato texture.
Heavy Cream
Heavy cream gives the tomato sauce its creamy consistency and richness. An equal amount of half-and-half can be used if preferred, although the finished sauce will be less rich.
Fresh Basil
Add the chopped basil after the pasta has been coated in the sauce. This keeps its fresh flavor noticeable.
Red Pepper Flakes
Red pepper flakes are optional. Leave them out for a milder sauce or include them for a gentle spicy note.
Parmesan
Grated Parmesan is used for serving. Add it just before eating for a salty, savory finish.
Step-by-Step Instructions
Step 1: Sauté the Onion and Garlic
Heat the olive oil in a large, high-sided sauté pan over medium heat until shimmering.
Add the finely chopped onion and cook for 3–4 minutes, until softened and translucent.
Add the minced garlic and red pepper flakes, if using. Cook for 30 seconds to 1 minute, just until fragrant.
Step 2: Simmer the Tomato Sauce
Carefully add the crushed tomatoes to the pan.
Stir in the kosher salt and black pepper. Bring the sauce to a simmer, then cook uncovered for 10 minutes, stirring occasionally.
The sauce should remain at a gentle simmer rather than boiling aggressively.
Step 3: Cook the Pasta
While the sauce simmers, bring a large pot of salted water to a boil.
Add the dry pasta and cook until al dente according to the package instructions.
Drain the pasta once cooked. If you prefer to keep some pasta water available for adjusting the sauce, reserve a small amount before draining.
Step 4: Stir in the Cream
Reduce the heat under the tomato sauce to low.
Stir in the heavy cream until it is fully incorporated and the sauce becomes creamy and orange-red.
Taste the sauce and add more salt or black pepper if needed.
Step 5: Toss the Pasta With the Sauce
Add the drained pasta directly to the creamy tomato sauce.
Toss gently until the pasta is evenly coated. Add the chopped fresh basil and toss once more.
If the sauce seems too thick, add a small amount of reserved pasta water and toss again until the desired consistency is reached.
tep 6: Serve
Serve the pasta immediately while warm.
Finish each serving with grated Parmesan cheese and additional fresh basil if desired.
Expert Tips & Common Mistakes
Do Not Burn the Garlic
Garlic only needs 30 seconds to 1 minute before the tomatoes are added. Keep an eye on it because overcooked garlic can become bitter.
Keep the Tomato Sauce at a Gentle Simmer
A moderate simmer is enough to cook the sauce and allow the flavors to come together. There is no need for vigorous boiling.
Taste Before Serving
The amount of seasoning needed can vary depending on the tomatoes and Parmesan. Taste the finished sauce before serving and adjust the salt and pepper as needed.
Avoid Overcooking the Pasta
Cook the pasta according to its package directions and aim for al dente pasta. Overcooked pasta can become soft when tossed with the hot sauce.
Add the Basil at the End
Fresh basil is best added after the pasta has been coated with the sauce so its fresh flavor remains prominent.
Variations
Spicy Creamy Tomato Pasta
Add the optional red pepper flakes for a little heat. Adjust the amount according to your preference.
Creamy Tomato Rigatoni
Replace the penne with rigatoni for a larger tubular pasta shape that works well with the sauce.
Creamy Tomato Farfalle
Use farfalle instead of penne for a different short-pasta option while keeping the same sauce.
Half-and-Half Tomato Pasta
Replace the heavy cream with an equal amount of half-and-half for a lighter cream component.
Serving Suggestions
Serve the creamy tomato pasta immediately with grated Parmesan and fresh basil.
A simple green salad makes a fresh side for the rich tomato cream sauce. Crusty garlic bread can also be served alongside the pasta.
For a simple dinner spread, serve the pasta as the main dish with a salad and warm bread.
Storage & Reheating
Storage
Transfer leftovers to an airtight container and refrigerate for up to 3 days.
The pasta will absorb some of the sauce as it sits, so leftovers may be thicker than the freshly made pasta.
Reheating
Reheat leftovers gently on the stovetop or in the microwave.
If the pasta has become dry or the sauce has thickened considerably, add a small splash of water or broth while reheating and stir until warmed through.
FAQs
Can I Use a Different Pasta Shape?
Yes. Other dry short pasta shapes can be used in place of penne. Farfalle and rigatoni are suitable options.
Can I Use Half-and-Half Instead of Heavy Cream?
Yes. Use an equal amount of half-and-half. The resulting sauce will be less rich than one made with heavy cream.
Can I Make This Pasta Spicy?
Yes. Red pepper flakes are optional in the recipe and can be added to the onion and garlic for extra heat.
Can I Use Fresh Tomatoes Instead of Canned Crushed Tomatoes?
This recipe is specifically developed with canned crushed tomatoes. Fresh tomatoes would change the moisture level, texture, and cooking process, so they are not a direct substitution.
Can I Make the Sauce Ahead of Time?
The sauce can be prepared separately, but the best texture comes from tossing the pasta with the sauce shortly before serving.
How Long Does Creamy Tomato Pasta Last in the Refrigerator?
Stored in an airtight container, leftovers can be refrigerated for up to 3 days.
Why Is My Sauce Too Thick?
Pasta continues absorbing sauce after it is cooked, especially as leftovers sit. When the sauce is too thick, add a small amount of water or broth while reheating and stir until loosened.
Creamy Tomato Pasta
Ingredients
Equipment
Method
- Heat the olive oil in a large, high-sided sauté pan over medium heat until shimmering.
- Add the onion and sauté for 3–4 minutes, until softened and translucent.
- Add the garlic and red pepper flakes, if using, and cook for 30 seconds to 1 minute, until fragrant.
- Add the crushed tomatoes, kosher salt, and black pepper. Bring to a simmer and cook uncovered for 10 minutes, stirring occasionally.
- Reduce the sauce to low heat and stir in the heavy cream. Taste and adjust the seasoning.
- Meanwhile, cook the pasta in a large pot of salted boiling water until al dente according to the package instructions.
- Drain the pasta and add it to the sauce. Toss gently until evenly coated.
- Add the chopped basil and toss once more. Add a small amount of reserved pasta water if the sauce needs loosening.
- Serve immediately with grated Parmesan cheese.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Reheat gently on the stovetop or in the microwave. Add a small splash of water or broth if needed to loosen the sauce.
