There’s something incredibly comforting about a rich, velvety sauce coating your pasta just right, and this Creamy Tomato Pasta Sauce Recipe hits all those notes. It’s simple, indulgent, and perfect for a quick dinner that feels like a treat but doesn’t keep you in the kitchen all night.
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Why You'll Love This Recipe
I genuinely can’t get enough of this sauce — it’s creamy without being heavy, tangy with that subtle lemony twist, and so darn easy to make. Whenever I need a quick pasta fix that feels homemade, this one saves the day every time.
- Simple ingredients: Uses pantry staples like tomato paste and cream to build a quick, flavorful sauce.
- Speedy prep: You’ll have dinner on the table in about 20 minutes — perfect for a weeknight!
- Customizable: Easy to tweak with your favorite herbs or add proteins to make it your own.
- Deliciously balanced: The cream softens the tomato paste’s acidity, while lemon juice brightens the flavors, making every bite pop.
Ingredients & Why They Work
Each ingredient has a purpose here, creating layers of flavor and that perfect creamy texture you want in a tomato sauce. Grab fresh garlic and quality parmesan if you can — it really makes a difference!
- Olive oil: Adds a fruity, smooth base to cook your aromatics gently.
- Butter: Brings richness and helps mellow out the tang of the tomato paste.
- Onion: Gives sweetness to balance the acidity; I use half a medium, finely chopped for softness.
- Garlic: Adds that irresistible aroma and a subtle punch.
- Black pepper: Just enough for a gentle heat and earthiness.
- Tomato paste: Concentrated tomato flavor that forms the sauce’s base.
- Cream: Turns the sauce silky and rich without overpowering the tomato.
- Parmesan: Melts into the sauce, giving it savory depth and umami.
- Lemon juice: A touch of brightness that wakes up all the flavors.
- Salt: Enhances every other ingredient.
- Pasta (dried or fresh): The perfect vehicle for the sauce, so get your favorites ready!
Make It Your Way
I love playing around with this creamy tomato pasta sauce recipe to suit whatever mood I’m in — sometimes I make it spicier or add fresh basil for that garden-fresh vibe. You should experiment too! This sauce is a great blank canvas.
- Variation: One of my go-to tweaks is to stir in some red pepper flakes for a subtle heat that livens things up without overpowering the creaminess.
- Dairy-free swap: I’ve also tried coconut cream instead of dairy cream — it gives a tropical twist while keeping that luscious texture.
- Protein boost: Throw in some cooked chicken, shrimp, or even crispy pancetta to turn this sauce into a heartier meal.
Step-by-Step: How I Make Creamy Tomato Pasta Sauce Recipe
Step 1: Prep Your Pasta and Ingredients
First things first, get a large pot of heavily salted water boiling for your pasta. Timing is key here — I usually start cooking the sauce a few minutes after the pasta goes in so everything finishes together. If you end up draining pasta early, don’t forget to save a cup of pasta water; it helps loosen the sauce later.
Step 2: Sauté Onions and Garlic to Build Flavor
Heat olive oil and butter in a big pan over medium-high heat. Toss in the finely chopped onions and let them soften over medium-low heat for about 4-5 minutes. Finally, add garlic and black pepper, cooking gently for another minute or two. Watch the heat — you want everything soft and fragrant, not browned or burnt.
Step 3: Add Tomato Paste and Cream
Whisk in the tomato paste and cook for a couple of minutes, letting those flavors concentrate. Then slow the heat down to a gentle simmer before gradually adding cream, whisking constantly to keep it smooth. This part is all about patience — keep the heat low so the cream doesn’t split.
Step 4: Brighten with Lemon and Parmesan
Squeeze in lemon juice and whisk quickly. If you’re worried about curdling, hold off until the very end with the pasta. Then, add the parmesan in small batches, whisking well in between. The cheese melts and enriches the sauce, making it irresistibly creamy and savory.
Step 5: Combine Pasta and Finish with Sauce
Drain your pasta directly into the sauce — this is my favorite part because the starch in the pasta water helps thicken the sauce beautifully. Add about a quarter cup of pasta water and let it all bubble gently together for a minute or two. Adjust the consistency with more pasta water if needed. Taste, add salt, and serve with extra parmesan and cracked black pepper.
Top Tip
Over time, I’ve learned a few tricks to nail this Creamy Tomato Pasta Sauce Recipe every time. Keeping the cream at a gentle simmer and adding parmesan gradually really makes a difference in texture and flavor.
- Gentle heat: Always keep your sauce at a low simmer once you add the cream. High heat risks curdling and breaking that silky texture.
- Reserve pasta water: Never drain pasta without saving some water — it’s key for loosening the sauce and helping it cling to your noodles.
- Add parmesan in batches: Stir in your cheese slowly so it melts perfectly and you get that luscious umami flavor throughout.
- Lemon last (if needed): If your sauce tends to curdle, hold back the lemon juice until just before serving — then stir it in with the pasta.
How to Serve Creamy Tomato Pasta Sauce Recipe
Garnishes
When it comes to garnishing, I keep it simple but fresh. A sprinkle of extra parmesan just before serving is a must — it melts slightly on top, adding richness. Fresh basil leaves give a subtle herbaceous note that lifts the whole plate, and a crack of black pepper never hurts.
Side Dishes
I love pairing this creamy tomato pasta sauce with a crisp iceberg wedge salad dressed lightly in lemon and olive oil. Garlic bread or a warm, crusty loaf is another favorite to soak up every last bit of saucy goodness.
Creative Ways to Present
For a dinner party, I’ve served the pasta topped with freshly torn basil and a drizzle of high-quality oil in a deep white bowl — it looks restaurant-ready but feels cozy and inviting. You could also swirl in a dollop of ricotta for extra creaminess and pretty contrast.
Make Ahead and Storage
Storing Leftovers
Leftover sauce stores beautifully in an airtight container in the fridge for up to 3 days. When I’ve made extra, I always portion it out correctly so I can easily pull it for a quick meal without waste.
Freezing
This creamy tomato pasta sauce freezes surprisingly well, which was a lifesaver on those busy nights. I freeze it in single-serving portions, defrost overnight in the fridge, then reheat gently on the stove with a splash of cream or pasta water to refresh the texture.
Reheating
To reheat, I always warm it slowly on low heat, stirring frequently to prevent the cream from splitting. If it looks too thick, a bit of reserved pasta water is magic to bring back that perfect sauciness.
Frequently Asked Questions:
You can, but tomato paste offers a much more concentrated and intense tomato flavor, which gives this sauce its rich base. Using fresh tomatoes will require cooking longer to reduce the sauce and intensify the flavor, plus you may need to adjust the cream and seasoning to keep the right balance.
This sauce pairs beautifully with a variety of pasta shapes. I personally love it with fettuccine or penne because the creamy sauce clings nicely to the ridges and strands, but spaghetti or rigatoni are also fantastic choices. Go with what you have — it all tastes great!
Keeping the heat low and adding cream gradually while whisking helps immensely. Also, adding lemon juice at the very end or mixing it in with the pasta rather than directly into the hot sauce can prevent curdling. Stir frequently and avoid boiling the sauce once cream is added.
Absolutely! Swap out butter for olive oil and use a plant-based cream alternative like coconut cream or cashew cream. Nutritional yeast can replace parmesan to add that cheesy umami flavor. The texture will still be creamy and satisfying.
Final Thoughts
This Creamy Tomato Pasta Sauce Recipe is one of those comforting hits that never fails to brighten up my weeknight dinners. It balances ease with flavor in a way that feels like a little hug on a plate. I really hope you give it a whirl — trust me, once you do, it’ll become one of your go-to sauces too.
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Creamy Tomato Pasta Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A rich and creamy tomato pasta sauce that combines the tang of tomato paste with smooth cream and Parmesan, perfect for quick and comforting pasta meals. This sauce is easy to make and pairs wonderfully with any dried or fresh pasta, ideal for a delicious home-cooked dinner.
Ingredients
Sauce
- 1 tablespoon olive oil
- 30 grams butter (2 tablespoons)
- ½ onion, finely chopped (about 70 grams)
- 3 garlic cloves, finely diced
- ½ teaspoon black pepper
- 70 grams tomato paste (¼ cup)
- ¾ cup cream
- 40 grams parmesan, finely grated
- 1 tablespoon lemon juice
- Salt to taste
Pasta
- 200 grams dried pasta or 300 grams fresh pasta
Instructions
- Boil the pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta according to package instructions, timing it so you can add it directly to the sauce at the end. Reserve about ¼ cup of pasta water before draining if you cannot add pasta to the sauce immediately.
- Sauté onions: Heat olive oil and butter in a large frying pan over medium-high heat. Add the finely chopped onions and once sizzling, reduce heat to medium-low. Cook for 4 to 5 minutes until the onions are soft and translucent.
- Add garlic and pepper: Stir in the diced garlic and black pepper, cooking gently for 1 to 2 minutes. Keep the heat low to avoid browning the garlic.
- Incorporate tomato paste: Add the tomato paste to the pan and whisk it into the onion and garlic mixture. Cook for 1 to 2 minutes to develop flavor.
- Add cream carefully: Lower heat to a gentle simmer and whisk in the cream evenly. Maintain a very gentle simmer to prevent curdling.
- Add lemon juice: Quickly whisk in the lemon juice to brighten the sauce. If you worry about curdling, add lemon juice at the end with the pasta.
- Mix in Parmesan: Gradually add the grated Parmesan in three portions, whisking between additions until fully melted and the sauce is creamy.
- Combine pasta and sauce: Add the cooked pasta straight into the sauce with about ¼ cup of reserved pasta water. Let it gently bubble for 1 to 2 minutes to thicken the sauce, loosening it with more pasta water if needed.
- Season and serve: Taste the sauce and add salt as needed. Serve immediately with extra Parmesan, black pepper, and optional fresh basil leaves.
Notes
- Onion quantity: Half an onion equals about 70 grams; US onions are often larger.
- Timing pasta: Start the sauce about 3 to 4 minutes into cooking the pasta to synchronize finish times.
- Pasta water is critical: Always reserve some pasta water to thin the sauce and help it cling to pasta.
- Make it saucy: The pasta absorbs the sauce as it sits; having extra sauce is better than too little.
- Serve with a fresh iceberg wedge salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 85 mg
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