This Creamy Tomato Pasta recipe features a velvety tomato and cream sauce made from scratch in under 25 minutes. A simple, flavorful Italian pasta dinner that’s cozy, elegant, and perfect for any night of the week.
If you like this recipe, then you’ll love my Creamy Lemon Pasta and my Easy Pasta Puttanesca.
This article contains affiliate links which supports us at no extra cost to you.
Jump to:
The Best Creamy Tomato Pasta Recipe
Hi! I really can’t wait for you to try this one. This Creamy Tomato Pasta is one of those simple yet elegant recipes that never fails to impress. It’s the perfect balance between a rustic tomato sauce and a touch of creaminess that makes it velvety and rich — without being heavy. It’s the kind of pasta that feels like comfort and luxury at the same time.
The sauce starts with a base of good olive oil and garlic slowly sautéed until fragrant, then a spoonful of tomato paste to build richness and depth. The tomato paste simmers until thick and slightly sweet before a swirl of cream is stirred in to soften the acidity.
Every spoonful wraps perfectly around the pasta, creating that glossy, restaurant-quality texture that makes Italian food so irresistible.
This creamy tomato pasta recipe has become one of my weeknight staples — simple enough for busy days but satisfying enough for Sunday dinner. I love serving it with fresh basil and a generous sprinkle of Parmigiano Reggiano.
It’s proof that with just a few quality ingredients, you can create something that feels like it came straight from a cozy trattoria in Italy.
Ingredients
(Full printable recipe below)
- Pasta: I went with rigatoni, but any short pasta works beautifully. You could even twirl it up with spaghetti or another long pasta shape if that’s what you have on hand.
- Extra-virgin olive oil: Used for cooking the garlic. This is the base of any good Italian sauce. Use a high-quality olive oil—it makes all the difference when sautéing the garlic.
- Garlic: It infuses the sauce with incredible flavor. If you’re out of garlic, you can swap in finely chopped onion or shallots for a milder taste.
- Tomato paste: Provides a rich, tangy taste to the creamy tomato pasta.
- The secret to that deep, tangy tomato flavor. It gives the sauce its richness and color.
- Heavy cream: Brings that dreamy, velvety texture that coats every bite of pasta.
- Sea salt and freshly ground pepper: A simple but essential touch for seasoning both the pasta and sauce.
- Fresh herbs (optional): Add a sprinkle of chopped basil or Italian parsley before serving for a burst of freshness.
- Hot pepper flakes (optional): Just a pinch will give your creamy tomato pasta that little kick Italians love.
Step-by-Step Instructions
Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve ½ cup of pasta water before draining.
Step 1: In a large skillet, heat the olive oil and butter over medium heat. Stir in the garlic, and cook just until fragrant.
Step 2: Add the tomato paste and cook for 1 minute to develop flavor. Stir and let simmer uncovered for 10 minutes, until slightly thickened.
Step 3-4: Lower the heat and stir in the cream. Simmer for another 2–3 minutes, stirring often, until the sauce becomes smooth and glossy. If it’s too thick, add a splash of the reserved pasta water.
Step 5: Season with salt.
Step 6: Add in the Parmigiano Reggiano and stir to combine. Add in a little of the broth and stir to combine.
Step 7: Add in some freshly ground black pepper and stir to combine.
Step 8: Add the cooked pasta directly into the skillet and toss to coat evenly. Stir until the sauce clings perfectly to the pasta.
Serve immediately with a bit of Parmigiano Reggiano, an extra drizzle of olive oil and hot pepper flakes (optional).
Look how silky and delicious this pasta is!
Pro Tips for the Silkiest Sauce
- Don’t rush the garlic; slow cooking on lower heat builds depth.
- Add the cream on low heat to avoid splitting the sauce.
- Reserve some pasta water — the starch creates a perfectly emulsified, creamy sauce.
- Broth or stock help the sauce to become even creamier.
- Finish with fresh basil and Parmigiano Reggiano for that authentic Italian touch.
FAQ
Yes! Simply use your favorite gluten-free pasta — the sauce itself is naturally gluten-free.
Yes, but the sauce will be thinner. You can simmer it a bit longer to thicken or add a spoonful of cream cheese for extra richness.
Rigatoni and penne are my favorites — the sauce coats every curve beautifully. Spaghetti and fettuccine also work perfectly.
Yes! The sauce can be made up to two days in advance and stored in the refrigerator. Reheat gently before tossing with freshly cooked pasta.
Freezing and Storing
- To Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- To Freeze: Freeze the sauce on its own (without pasta) for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop before serving.
More Pasta Recipes to Try
Did you make this and love it? Please RATE THE RECIPE below:)
I would LOVE IT if you could leave me a star rating and a review down below and let me know your thoughts! It means the world to me to hear how you liked it.
Please Subscribe and give a follow on Instagram, Facebook, Pinterest, and TikTok xx
📖 Recipe
Creamy Tomato Pasta
Equipment
- 1 large saucepan
- 1 Large Skillet
Ingredients
- 1 lb of rigatoni or any short pasta like penne, farfalle, fusili
- 1 Tablespoon extra-virgin olive oil
- 2 Tablespoons unsalted
- 3 garlic cloves finely diced
- ¼ cup tomato paste
- ¾ cup heavy cream
- ½ teaspoon sea salt plus more to taste
- ½ teaspoon freshly ground black pepper plus more to taste
- ½ cup Parmigiano Reggiano finely grated (use Pecorino Romano or Grana Padano)
- crushed red pepper flakes optional
Instructions
Boil
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve ½ cup of pasta water before draining.
Sauté
- In a large skillet, heat the olive oil and butter over medium heat. Stir in the garlic and cook just until fragrant.
Simmer
- Add the tomato paste and cook for 1 minute to develop flavor. Stir and let simmer uncovered for 10 minutes, until slightly thickened.
Cream
- Lower the heat and stir in the cream. Simmer for another 2–3 minutes, stirring often, until the sauce becomes smooth and glossy. If it’s too thick, add a splash of the reserved pasta water.
Season
- Season with salt, then stir in the Parmigiano Reggiano and a splash of broth. Mix until the sauce is silky. Add freshly ground black pepper to taste.
Toss
- Add the cooked pasta directly into the skillet and toss until every strand is coated in the creamy sauce.
Serve
- Serve immediately with a sprinkle of Parmigiano Reggiano, a drizzle of olive oil, and hot pepper flakes if you like a touch of heat.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Pasta type: Short pastas like penne, rigatoni, or fusilli hold the creamy tomato sauce best, but spaghetti or linguine also work well.
- Tomatoes: Use high-quality canned crushed tomatoes or San Marzano for a richer flavor.
- Cream: Heavy cream gives the sauce its velvety texture, but you can use half-and-half or coconut cream for a lighter version.
- Cheese: Freshly grated Parmigiano Reggiano melts better and adds more depth than pre-grated cheese.
- Garlic: Sauté just until fragrant—burnt garlic will make the sauce taste bitter.
- Add-ins: Stir in baby spinach, roasted cherry tomatoes, or cooked chicken for extra flavor and texture.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or pasta water to loosen the sauce.
Jenna says
Made this pasta this weekend for some friends and it was just the best!! I like that it's so creamy and really easy.
Sophie says
LOVE love this sauce and made it twice in two days! Very creamy and simple.
Lia says
The sauce was so rich and silky, and I couldn't stop sneaking bites before I even plated it.