There's something magical about a creamy tomato sauce that clings to every strand of pasta. This recipe delivers that comfort with a silky, tangy sauce made from ripe tomatoes and a splash of heavy cream, balanced with garlic and basil.
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What sets this version apart is its simplicity: everything cooks in one skillet, so you get deep flavor with minimal cleanup. Perfect for busy evenings when you crave something satisfying without hours in the kitchen.
Why You'll Love This Recipe
About the Ingredients
12 oz (340g) penne pasta
Penne's ridges hold the sauce beautifully. Substitute with rigatoni or fusilli for similar results.
2 tbsp (30ml) olive oil
Use extra virgin for richer flavor; any neutral oil works if needed.
1 medium yellow onion, finely chopped
Sweet onions like Vidalia are milder; shallots also work well.
3 cloves garlic, minced
Fresh garlic is key; pre-minced can be used in a pinch but reduce to 2 teaspoons.
1 can (28 oz / 800g) crushed tomatoes
San Marzano tomatoes are sweeter and less acidic. If using diced, blend them first for a smooth sauce.
1/2 cup (120ml) heavy cream
For a lighter version, substitute with half-and-half, but the sauce won't be as thick.
1/2 cup (50g) grated Parmesan cheese
Freshly grated melts better. Pecorino Romano adds a sharper flavor.
1 tsp (5g) sugar
Balances tomato acidity. Omit if your tomatoes are very sweet.
1 tsp (5g) salt, plus more for pasta water
Kosher salt is best; adjust to taste.
1/2 tsp (1g) black pepper
Freshly ground provides the best aroma.
1/4 cup (10g) fresh basil leaves, chopped
Dried basil can be used, but add it earlier to rehydrate.
Tips & Tricks
- Reserve 1 cup of pasta water before draining – it's a secret weapon to adjust sauce consistency.
- Don't overcook the garlic; sauté just until fragrant to avoid bitterness.
- Taste the sauce before adding salt – Parmesan is naturally salty.
Pro Tips
Step-by-Step Instructions
1. Boil Pasta
Bring a large pot of salted water to a rolling boil (212°F/100°C). Add penne and cook until al dente, about 11 minutes (or per package). Reserve 1 cup pasta water, then drain.
2. Sauté Aromatics
In a large skillet, heat olive oil over medium heat (350°F/175°C). Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
3. Add Tomatoes
Pour in crushed tomatoes, sugar, salt, and pepper. Stir to combine. Bring to a simmer, then reduce heat to low (200°F/93°C) and let simmer for 15 minutes, stirring occasionally, until slightly thickened.
4. Incorporate Cream
Remove skillet from heat. Stir in heavy cream and Parmesan cheese until cheese is melted and sauce is smooth. The sauce should coat the back of a spoon.
5. Combine Pasta
Add drained pasta to the skillet. Toss to coat evenly, using reserved pasta water a few tablespoons at a time if needed to loosen the sauce.
6. Finish with Basil
Sprinkle chopped basil over the pasta and give it a final toss. Let stand for 2 minutes to allow flavors to meld.
7. Serve
Plate immediately, garnishing with extra Parmesan and basil if desired. Enjoy while hot.
Delicious Variations
Spicy Arrabbiata
Add 1/2 tsp red pepper flakes with the garlic for a kick.
Protein-Packed
Stir in cooked chicken or shrimp before adding pasta.
Veggie Boost
Sauté mushrooms or spinach with the onion for extra nutrients.
How to Store Creamy Tomato Pasta
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat in a skillet over medium-low heat, adding a splash of milk or water to restore creaminess.
Frequently Asked Questions
Q: How do I make creamy tomato pasta without cream?
Use Greek yogurt or cream cheese as a substitute, but add them off the heat and stir quickly to prevent curdling. For a dairy-free version, use coconut cream.
Q: Can I use fresh tomatoes instead of canned?
Yes, use about 2 pounds of ripe tomatoes, peeled and chopped. Simmer longer to reduce excess liquid.
Q: What pasta shape works best for creamy tomato sauce?
Penne, rigatoni, and fusilli are ideal because their ridges hold the sauce. Spaghetti also works well.
Q: How do I prevent the sauce from becoming too thick?
Reserve pasta water and add it gradually until you reach your desired consistency. Also, don't overcook the sauce; remove from heat before adding cream.
I hope this creamy tomato pasta becomes a staple in your kitchen. If you try it, share your creation in the comments below or tag me on social media – I'd love to see how it turns out!
Creamy Tomato Pasta
Indulge in this rich, velvety creamy tomato pasta that comes together in just 30 minutes for a weeknight dinner the whole family will love.
🧂 Ingredients
- 12 oz (340g) penne pasta
- 2 tbsp (30ml) olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz / 800g) crushed tomatoes
- 1/2 cup (120ml) heavy cream
- 1/2 cup (50g) grated Parmesan cheese
- 1 tsp (5g) sugar
- 1 tsp (5g) salt, plus more for pasta water
- 1/2 tsp (1g) black pepper
- 1/4 cup (10g) fresh basil leaves, chopped
📋 Instructions
- 1Boil Pasta — Bring a large pot of salted water to a rolling boil (212°F/100°C). Add penne and cook until al dente, about 11 minutes (or per package). Reserve 1 cup pasta water, then drain.
- 2Sauté Aromatics — In a large skillet, heat olive oil over medium heat (350°F/175°C). Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
- 3Add Tomatoes — Pour in crushed tomatoes, sugar, salt, and pepper. Stir to combine. Bring to a simmer, then reduce heat to low (200°F/93°C) and let simmer for 15 minutes, stirring occasionally, until slightly thickened.
- 4Incorporate Cream — Remove skillet from heat. Stir in heavy cream and Parmesan cheese until cheese is melted and sauce is smooth. The sauce should coat the back of a spoon.
- 5Combine Pasta — Add drained pasta to the skillet. Toss to coat evenly, using reserved pasta water a few tablespoons at a time if needed to loosen the sauce.
- 6Finish with Basil — Sprinkle chopped basil over the pasta and give it a final toss. Let stand for 2 minutes to allow flavors to meld.
- 7Serve — Plate immediately, garnishing with extra Parmesan and basil if desired. Enjoy while hot.
