Oh my gosh, you have to try this Creamy Tomato Cream Sauce Pasta! It’s my go-to when I need something comforting yet fancy-feeling in under 30 minutes. The magic happens when rich heavy cream meets bright crushed tomatoes, creating this luscious sauce that coats every noodle perfectly. I stumbled upon this combo years ago when I was desperate to impress dinner guests with pantry staples, and now it’s my most requested recipe! There’s something magical about how the garlic infuses the oil before the tomatoes and cream join the party. Trust me, once you taste that first forkful of silky sauce clinging to al dente penne, you’ll understand why this dish never leaves my weekly rotation.
Why You’ll Love This Creamy Tomato Cream Sauce Pasta
This recipe has stolen hearts (and stomachs) for so many reasons! Here’s why it’s my absolute favorite weeknight hero:
- Ready in 30 minutes flat, faster than pizza delivery but tastes infinitely better
- Uses simple ingredients you probably have in your pantry right now
- That sauce! Silky cream balances the tangy tomatoes perfectly
- Endlessly versatile, add veggies, protein, or swap pasta shapes
- Crowd-pleaser magic that works for date nights or feeding hungry kids
Seriously, one bite and you’ll be hooked, it’s comfort food with just the right touch of elegance!
Creamy Tomato Cream Sauce Pasta
Ingredients
Equipment
Method
- Cook the pasta according to package instructions. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute.
- Add crushed tomatoes, heavy cream, salt, and pepper. Stir well and simmer for 10 minutes.
- Add the cooked pasta to the skillet and toss to coat with the sauce.
- Garnish with fresh basil before serving.
Notes
Ingredients for Creamy Tomato Cream Sauce Pasta
Okay, let’s gather our cast of characters! The beauty of this recipe is how ordinary ingredients transform into something extraordinary. Here’s what you’ll need, and yes, I’m picky about a few of these (trust me, it makes a difference!).
For the Pasta
- 12 oz penne pasta, the ridges hold onto that luscious sauce beautifully
For the Sauce
- 2 tbsp olive oil, good quality makes all the difference here
- 3 cloves garlic, minced, fresh only, please! No jarred stuff
- 1 can (28 oz) crushed tomatoes, San Marzano if you can find them
- 1 cup heavy cream, this is where the magic happens
- 1/2 tsp salt, adjust to taste later
- 1/4 tsp black pepper, freshly cracked if you’ve got it
- 1/4 cup fresh basil, chopped, save some pretty leaves for garnish
A quick tip from my many kitchen experiments, measure your cream before starting. There’s nothing worse than realizing you’re short when the sauce is halfway done! And don’t skimp on the fresh basil, it adds that bright pop of flavor that takes this from good to “wow”.
Equipment You’ll Need
You won’t need any fancy gadgets for this Creamy Tomato Cream Sauce Pasta, just a couple of trusty kitchen workhorses! Here’s what I grab every time:
- Large pot, for cooking that pasta to al dente perfection (I use my 6-quart one)
- Skillet, a nice deep one, about 10-12 inches, so your sauce has room to simmer without splattering everywhere
That’s seriously it! I sometimes use a garlic press if I’m feeling lazy, but honestly, mincing by hand gives me better control over the texture. And don’t worry about special pasta tools, just grab whichever wooden spoon or tongs you normally use for stirring. Simple is best here!
How to Make Creamy Tomato Cream Sauce Pasta
Alright, let’s get cooking! I’ve made this dish so many times I could do it in my sleep, but I’ll walk you through each step carefully. The key is timing, you’ll have pasta boiling while the sauce simmers, making this come together in a flash. Here’s exactly how I do it:
Step 1: Cook the Pasta
First things first, let’s get that pasta going! Fill your large pot with water (I like to go about 3/4 full) and bring it to a rolling boil. Add a generous pinch of salt, the water should taste like the sea. This is your one chance to season the pasta itself!
Drop in your penne and give it a quick stir to prevent sticking. Now, here’s my secret: set your timer for 1 minute less than the package says for al dente. We’ll finish cooking the pasta in the sauce later, and this prevents mushiness. When the timer goes off, reserve about 1/2 cup of that starchy pasta water (trust me, it’s liquid gold for sauces!), then drain the rest.
Step 2: Prepare the Creamy Tomato Sauce
While the pasta cooks, let’s make that luscious sauce. Heat your olive oil in the skillet over medium heat, you’ll know it’s ready when a tiny piece of garlic sizzles immediately. Add all that gorgeous minced garlic and sauté for just about 30 seconds to 1 minute until fragrant. Don’t let it brown! Burnt garlic = bitter sauce.
Now pour in your crushed tomatoes, they’ll sizzle and pop a bit, which is totally normal. Stir in the salt and pepper, then let it bubble away for 2 minutes to mellow the tomato’s acidity. Here comes the magic: slowly stream in your heavy cream while stirring constantly. The sauce will turn this beautiful coral color that makes my mouth water every time!
Reduce heat to low and let it simmer for 10 minutes, this is when the flavors really get to know each other. You’ll notice the sauce thickening slightly. If it looks too thick, splash in some of that reserved pasta water a tablespoon at a time.
Step 3: Combine and Serve
Okay, showtime! Add your drained pasta to the skillet with the sauce. Toss everything together with tongs or a big spoon until every single noodle is coated in that creamy tomato goodness. Let it cook together for just 1 more minute, this helps the pasta absorb some flavor.
Take it off the heat and stir in most of your chopped basil (save some for garnish!). The residual heat will wilt it perfectly. Serve immediately in warm bowls with extra basil on top. Pro tip: have your grated Parmesan ready at the table, my family always fights over who gets to add the first sprinkle!
Tips for the Best Creamy Tomato Cream Sauce Pasta
After making this dish more times than I can count, I’ve picked up some tricks that take it from good to “lick-the-bowl-clean” amazing. Here are my absolute must-know tips:
Fresh is best (but have backup plans!)
I’ll shout it from the rooftops, fresh garlic and basil make ALL the difference in this recipe. That said, I’ve been in those “oh no, the basil wilted!” situations too. In a pinch, 1 tsp dried basil works (add it when you add the tomatoes), and 1/4 tsp garlic powder can sub for fresh garlic. Not ideal, but it’ll do!
Mastering the sauce consistency
This sauce should coat the back of a spoon nicely. Too thick? That reserved pasta water is your best friend, add it a tablespoon at a time. Too thin? Let it simmer another 2-3 minutes uncovered. And if you accidentally over-thin it, a sprinkle of grated Parmesan stirred in will thicken it right up!
Don’t rush the garlic
That 30-60 second sauté time for the garlic isn’t just a suggestion, it’s the golden window! Underdone garlic tastes harsh, and overcooked turns bitter. I watch it like a hawk until it’s just fragrant and barely golden at the edges. This one step makes or breaks the whole flavor profile! For more great recipe ideas, check out recipesloop.com.
Temperature control is key
When adding cream to hot tomatoes, keep the heat medium-low to prevent curdling. I take the skillet off the heat for 30 seconds before pouring in the cream, then return it to low heat. Also, never boil the sauce after adding cream! Gentle bubbles are your friend.
One last pro tip: taste and adjust right before serving. Sometimes it needs another pinch of salt, or a squeeze of lemon to brighten it up. Trust your palate, you’ve got this!
Variations for Creamy Tomato Cream Sauce Pasta
One of my favorite things about this recipe is how easily it adapts to whatever I’ve got in the fridge! Here are some of my go-to twists when I’m feeling creative (or just cleaning out the produce drawer):
Lighten it up
While I adore the richness of heavy cream, I’ve had great success using half-and-half when I want something a tad lighter. The sauce won’t be quite as velvety, but still delicious! For an even lighter version, whole milk works in a pinch, just simmer the sauce a few extra minutes to thicken.
Veggie boost
Sometimes I sauté a handful of spinach right after the garlic, it wilts down beautifully and sneaks in extra nutrients. Mushrooms are another winner, slice them thin and cook until golden before adding the tomatoes. My kids don’t even notice when I blend roasted red peppers into the sauce!
Protein power
This pasta shines with added protein! I often toss in shredded rotisserie chicken during the final mix. Turkey bacon (crisped and crumbled) adds smoky depth without overpowering the sauce. For meatless meals, white beans or chickpeas work surprisingly well, just rinse and add them when you combine everything.
Cheese please
While Parmesan is classic, I love experimenting with cheeses! A handful of crumbled goat cheese melts into the sauce beautifully for extra tang. Or try stirring in some shredded mozzarella at the end for stretchy, gooey goodness. Just avoid pre-shredded cheeses, they contain anti-caking agents that can make sauces grainy.
The beauty of this recipe? It’s practically impossible to mess up. As long as you keep that tomato-cream-garlic foundation, you can play to your heart’s content. Last week I threw in some roasted zucchini and it was divine! What variations will you try first? If you are looking for other creamy pasta ideas, check out this creamy tomato burrata pasta recipe.
Serving Suggestions
Oh, the fun part, dressing up this gorgeous pasta for its big debut! While it’s absolutely perfect on its own, here’s how I love to serve it for that full Italian trattoria experience:
The bread situation
You need something to sop up every last drop of that creamy tomato sauce! My go-to is garlic bread, either homemade (just toast some crusty bread rubbed with garlic and olive oil) or the frozen kind I shamelessly keep for emergencies. A basket of warm focaccia works wonders too!
Salad sidekicks
A simple arugula salad with lemon vinaigrette cuts through the richness beautifully. When I’m feeling fancy, I’ll do a caprese salad with fresh mozzarella and basil. But honestly? Even just some sliced cucumbers with a sprinkle of salt makes a refreshing contrast.
Wine pairings (for the adults!)
The tomato cream sauce pairs wonderfully with a crisp Pinot Grigio or a light Chianti. But my non-alcoholic favorite? Sparkling water with lemon, the bubbles cleanse your palate between bites of that luscious pasta!
Pro tip: serve everything family-style in the middle of the table with extra Parmesan and red pepper flakes on the side. Watching everyone dig in is half the joy of making this dish! If you enjoy this style of cooking, you might also like our creamy cheesy baked pasta recipe.
Storage and Reheating
Okay, confession time, I rarely have leftovers because my family inhales this pasta! But when I do manage to save some, here’s how I keep it tasting just as amazing the next day.
Fridge storage like a pro
First rule: let the pasta cool just slightly before storing, not completely cold, but not steaming hot either. I transfer it to an airtight container (glass works best for me) and press plastic wrap directly on the surface before sealing. This prevents that weird dried-out top layer. It’ll keep beautifully for up to 3 days in the fridge!
The right way to reheat
Microwaving is tempting, but trust me, it turns the sauce grainy and separates the cream. Instead, I reheat mine in a skillet over medium-low heat with a splash of water or milk. Stir frequently and be patient! If the sauce looks too thick, add liquid a tablespoon at a time until it’s silky again.
Freezer-friendly with a trick
You can freeze this pasta, but the texture changes a bit. Here’s my method: undercook the pasta slightly before freezing. When ready to eat, thaw overnight in the fridge, then reheat gently in a skillet with extra cream or tomato sauce to revive it. It won’t be quite as perfect as fresh, but still delicious for emergency pasta cravings!
One last tip: store any extra sauce separately if possible, it reheats better than sauce-coated pasta. But honestly? This dish tastes so good cold straight from the fridge that my husband often eats leftovers for breakfast. No judgment here! For more quick dinner ideas, see this creamy caramelized onion pasta recipe.
Nutritional Information
Okay, let’s talk numbers, but remember, this is home cooking, not lab science! Here’s the general nutritional breakdown per serving (about 1/4 of the recipe), though your exact amounts may vary based on brands and tweaks:
- Calories: Around 450, it’s rich but balanced
- Carbohydrates: 55g (hello, pasta!) with 4g fiber
- Protein: 10g, add chicken or beans to boost this
- Fat: 22g (11g saturated from that glorious cream)
- Sodium: 400mg, easy to reduce if you’re watching salt
Now for my nutritionist disclaimer: these are estimates based on standard ingredients. Using low-fat cream or whole wheat pasta will change things. The olive oil and fresh basil actually pack some great nutrients too! I figure, life’s too short not to enjoy creamy pasta sometimes, especially when it’s this delicious and made with real ingredients.
Frequently Asked Questions
I’ve gotten so many questions about this Creamy Tomato Cream Sauce Pasta over the years, here are the ones that pop up most often with my tried-and-true answers!
Can I use milk instead of heavy cream?
You can, but the sauce won’t be nearly as luscious! Milk tends to separate when simmered with tomatoes. If you must substitute, use whole milk and stir in a tablespoon of butter at the end to mimic some richness. Better yet, try half-and-half for a happy medium!
How do I make this gluten-free?
Easy peasy! Just swap the regular penne for your favorite gluten-free pasta (I like brown rice or chickpea varieties). The sauce itself is naturally gluten-free. Pro tip: cook GF pasta al dente and rinse it well, it tends to get gummy if overcooked.
Why does my sauce sometimes look curdled?
Ah, the dreaded curdle! This happens when the cream gets too hot too fast. My foolproof method: take the skillet off the heat for 30 seconds before adding cream, then return to low heat. Also, never let it boil after adding dairy! Gentle bubbles are your friend.
Can I make this ahead of time?
Absolutely! The sauce actually tastes better after sitting for an hour or two. Just store it separately from the pasta and combine when ready to serve. If you must store them together, undercook the pasta slightly and add extra sauce when reheating.
What’s the best pasta shape for this sauce?
While penne is my go-to (those ridges trap sauce beautifully!), any short pasta works great. Rigatoni, fusilli, or farfalle are all winners. For long noodles, pappardelle or fettuccine hold up well. Avoid delicate shapes like angel hair, they’ll drown in the rich sauce!
Now that you’re armed with all my pasta wisdom, I can’t wait for you to try this recipe! Snap a pic of your creamy tomato masterpiece and tag me, I love seeing your kitchen creations!
