If you’re looking for the ultimate comfort-food pasta dinner that’s quick enough for a weeknight but tastes like you fussed for hours, this Creamy Tomato Pasta is your answer. It has a luxuriously silky tomato sauce that clings to every bite of pasta, bursting with garlic, herbs, and just the right amount of creaminess. It’s the dish I reach for when I want something simple, classic, and guaranteed to make everyone at the table happy.
Why You’ll Love It
There’s just something so satisfying about a creamy tomato pasta sauce that feels both nostalgic and elevated. I love that this one comes together while the pasta boils—it’s weeknight magic. The rich tomato base has that familiar, cozy flavor, but the addition of butter and cream makes it so velvety. Plus, you don’t need any fancy ingredients, just pantry staples. It’s also incredibly adaptable, so you can keep it classic or add whatever you have lying around to make it your own.
Ingredients
- Pasta – Any shape will work. I love penne because it traps that creamy sauce inside every tube.
- Butter – For sautéing and adding a touch of richness.
- Garlic – Essential for that savory depth.
- Tomato Paste – Concentrates the tomato flavor and gives the sauce body.
- Tomato Sauce – Canned sauce works great, but passata is a perfect alternative if you’re outside the US.
- Heavy Cream – Makes the sauce ultra-luxurious. Don’t be tempted to swap it for lower-fat options; it won’t be the same.
- Italian Seasoning – A ready-made blend that packs in all the classic herb flavors in one go.
- Salt and Pepper – To season generously.
- Parmesan Cheese (optional) – For a final flourish of nutty, salty goodness.
Tips and Tricks
If you’re worried about the sauce tasting too acidic (some canned tomato brands can be), don’t hesitate to add a pinch of sugar. It’s an old-school trick but it really balances the sauce. I’m also a big fan of finishing the pasta in the sauce for the last minute or two—it soaks up all that flavor and coats every piece perfectly. And don’t skip grating your own parmesan if you can—it melts better and has so much more flavor than the pre-grated stuff.
Flavor Variations
- Herbs: Switch up the Italian seasoning with just basil or oregano, or stir in fresh herbs at the end for a brighter finish.
- Spice: Add a pinch of red pepper flakes for a subtle heat.
- Veggies: Stir in a few handfuls of baby spinach or sautéed zucchini towards the end.
- Protein: Add cooked chicken, shrimp, or even white beans for a more filling meal.
- Cheese: Swap parmesan for pecorino or even a bit of soft goat cheese for a tangy twist.
Make Ahead Tips
This sauce is a dream for meal prep. You can make it entirely ahead of time and store it in the fridge for a few days or freeze it for up to 3 months. When you’re ready to serve, just reheat gently in a pan while your pasta cooks. It’s the kind of thing I love to have stashed away for those nights when cooking feels like too much.
Serving Suggestions
This creamy tomato pasta is a complete meal on its own, but I love pairing it with a crisp green salad to balance out the richness. A homemade Caesar with extra crunchy croutons is always a winner. If you really want to go all out, serve it with warm, cheesy garlic bread for maximum comfort. And if you have any sauce leftover, it’s amazing spooned over chicken or shrimp.
Storage
Store leftover sauce or finished pasta in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of cream or water if it’s thickened too much. For longer storage, freeze the sauce (without pasta) in a freezer-safe container for up to 3 months.
FAQs
Can I use half-and-half instead of heavy cream?
I don’t recommend it here—the cream helps prevent the sauce from curdling and gives it that silky finish. Lighter dairy just won’t hold up the same way.
Can I use fresh tomatoes?
Sure, but you’ll need to cook them down longer to get the same thick, rich texture. I prefer the ease and consistency of canned sauce for this recipe.
What if my sauce is too acidic?
Add a pinch of sugar. It’s an old trick that really works to mellow out the acidity of canned tomatoes.
Can I make it vegan?
Absolutely. Swap the butter for olive oil or vegan butter, use coconut cream or a cashew cream in place of heavy cream, and skip the parmesan or use a vegan version.
Final Thought
Creamy Tomato Pasta is the kind of recipe that proves simple can be spectacular. It’s comforting, reliable, and endlessly customizable. Whether you’re feeding a hungry family on a busy weeknight or curling up with a bowl solo, it’s the kind of meal that always delivers. Make it once and it’ll earn a spot in your regular rotation.
Creamy Tomato Pasta
If you’re looking for the ultimate comfort-food pasta dinner that’s quick enough for a weeknight but tastes like you fussed for hours, this Creamy Tomato Pasta is your answer.
Ingredients
- 8 ounces uncooked pasta
- 2 tablespoons butter
- 2-3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 (14 ounce) can tomato sauce
- 3/4 cup heavy/whipping cream
- 1/4 teaspoon Italian seasoning
- Salt & pepper to taste
- Freshly grated parmesan cheese for serving, to taste
Instructions
- Boil a large, salted pot of water and cook the pasta until al dente according to the directions on the package.
- While the pasta cooks, melt the butter in a skillet over medium-high heat. Add the garlic and sauté for about a minute, stirring constantly to keep it from burning.
- Stir in the tomato paste, tomato sauce, cream, and Italian seasoning until the sauce is smooth and well combined.
- Let it simmer gently for around 5 minutes or until it thickens to your liking. Turn the heat down if it starts bubbling too hard.
- Taste the sauce and season with salt and pepper. If it’s a bit too tangy for your taste, a small pinch of sugar can balance it out.
- Drain the pasta and toss it directly into the sauce. If needed, add a splash of the hot pasta water to loosen the sauce. Serve immediately with a generous sprinkle of parmesan on top.
Notes
- Using a lower fat substitute for the cream isn’t recommended—lighter options may curdle when combined with the acidity of the tomatoes.
- This recipe is also featured in the Salt & Lavender: Everyday Essentials hardcover cookbook.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 437Total Fat 23gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 7gCholesterol 67mgSodium 308mgCarbohydrates 48gFiber 3gSugar 5gProtein 10g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
