Creamy Tomato Pasta

Creamy tomato pasta is a stovetop pasta dish with a smooth, orange-red sauce made from tomato sauce, tomato paste, garlic, butter, and heavy cream. It tastes rich, savory, and lightly tangy, with the cream softening the tomato's acidity. The sauce is velvety and clings to al dente penne, and freshly grated Parmesan adds a salty finish.

This recipe is beginner-friendly and needs only a large pot and a deep skillet. The sauce is started when the pasta goes into the water, so both finish together in about 25 minutes. It makes 4 servings and suits weeknight dinners or a quick lunch.

Why This Recipe Works

Toasted tomato paste: Cooking the paste for a minute deepens its flavor and removes its raw, metallic taste.
Tomato sauce as the base: It is already smooth, so there is no chopping or blending.
Full-fat cream: It adds richness, softens the acidity, and resists curdling better than lower-fat dairy. Gentle heat is still important.
Starchy pasta water: It loosens the sauce and helps it coat the pasta.

Ingredient Tips

Tomato sauce: Use plain canned tomato sauce, not seasoned pasta sauce. Passata works in the same amount, though it varies in thickness by brand — if yours looks thinner than tomato sauce, simmer 1–2 minutes longer if needed.
Heavy cream: Use full-fat cream (35–36% fat). Milk or half-and-half is more likely to curdle in acidic tomatoes.
Parmesan: Grate it yourself from a block. It melts more smoothly than pre-shredded cheese.
Sugar: Brands of canned tomatoes vary in acidity. If the sauce tastes sharp, add a small pinch of sugar.
Pasta: Penne holds sauce well, but any short pasta works.

Key Points Before You Start

Keep the sauce at a gentle bubble, not a hard boil, because high heat can make cream sauces split. Do not brown the garlic, as it turns bitter. The sauce is ready when it coats the back of a spoon and a line drawn with your finger stays visible. Save the pasta water before draining, and add it a little at a time, since a thin sauce is easier to fix than a thick one.

Serving and Variations

Serve with a green salad or garlic bread. For a heartier meal, stir in cooked chicken or shrimp with the pasta, or add a handful of spinach during the last minute of simmering. Dried oregano or basil can replace the Italian seasoning.

Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Cooking Method: Sauteing, Simmering

Cuisine: Italian

Courses: Dinner, Lunch

Difficulty: Beginner

Cooking Temp: 95 C

Servings: 4

Calories: 488 kcal

Best Season: Suitable throughout the year

Description

A quick, silky tomato pasta made with garlic, tomato paste, and heavy cream. The sauce is rich and lightly tangy, and it coats al dente pasta well. Finish with Parmesan for an easy weeknight dinner made from everyday pantry ingredients.

Ingredients

225 g / 8 oz Dry penne (Any short pasta works)
3 L / 3 qt Water, for boiling (For the pasta)
1 tbsp Table salt, for pasta water (Most is drained off)
28 g / 2 tbsp Unsalted butter (Cut into pieces)
9 g / 3 cloves Garlic (Finely minced)
32 g / 2 tbsp Tomato paste (Not ketchup)
397 g / 14 oz (1 can) Tomato sauce (Plain; passata also works)
180 ml / ¾ cup Heavy cream (Full-fat only)
1 g / ½ tsp Dried Italian seasoning (Or oregano or basil)
1.5 g / ¼ tsp Fine salt, for the sauce (Adjust to taste)
0.5 g / ¼ tsp Ground black pepper (Freshly ground if possible)
120 ml / ½ cup Reserved pasta water (Save before draining)
1 pinch Sugar (optional) (Only if sauce tastes sharp)
40 g / ½ cup Parmesan, finely grated (For serving)

Instructions

1
Boil the water. Add 3 liters (3 quarts) of water and 1 tablespoon of salt to a large pot. Cover and heat on high. It is ready when large bubbles roll constantly (100°C / 212°F), about 8–10 minutes. While you wait, mince the garlic, grate the Parmesan, and measure the other ingredients.
2
Cook the pasta. Add the penne and stir. Cook for 10–11 minutes, or follow the package. It is done when the pasta is tender with a slight firm bite in the center. Start the sauce (Step 3) right after the pasta goes in.
3
Melt the butter. Put a large deep skillet on medium heat and add the butter. It is ready in about 1 minute, when it is melted and the foam settles.
4
Cook the garlic. Add the garlic and stir for 30 seconds, until it smells fragrant. Do not let it brown.
5
Toast the tomato paste. Stir in the tomato paste and cook for 1 minute. It is ready when it darkens to a deeper brick red.
6
Add the sauce ingredients. Pour in the tomato sauce and cream. Add the Italian seasoning, ¼ teaspoon salt, and pepper. Stir until smooth and evenly orange-red.
7
Simmer. Turn the heat down to medium-low so the sauce bubbles gently (about 95°C / 203°F). Cook for 5–6 minutes, stirring now and then. It is ready when it has thickened slightly and coats the back of a spoon — a line drawn with your finger should stay visible, or the sauce should visibly cling to a piece of pasta. Exact timing can vary with your pan and stove, so judge by texture rather than the clock alone.
8
Save the pasta water and drain. Scoop out ½ cup (120 ml) of pasta water, then drain the pasta.
9
Taste and adjust. Add more salt or pepper if needed. If the sauce tastes too tangy, stir in a small pinch of sugar.
10
Combine. Add the pasta to the skillet and toss on low heat for 1 minute. If the sauce is too thick, add 1–2 tablespoons of pasta water at a time until it looks glossy and coats the pasta.
11
Serve. Divide into 4 bowls, top with Parmesan, and serve right away.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 488kcal

% Daily Value *
Total Fat 26g40%
Saturated Fat 16g80%
Cholesterol 85mg29%
Sodium 710mg30%
Total Carbohydrate 51g17%
Dietary Fiber 4g16%
Sugars 7g
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Refrigerate leftovers within 2 hours of cooking. Store in shallow airtight containers at 4°C / 40°F or below and use within 3 days.

Freezing: Freeze the sauce alone (without pasta) in an airtight container at -18°C / 0°F for up to 3 months. Thaw overnight in the refrigerator and use within 3 days of thawing. Cooked pasta can lose texture when frozen and thawed, so cook fresh pasta when serving.

Reheating: Warm the sauce (or sauce and pasta together) in a covered saucepan or skillet over low to medium-low heat, stirring often. Add a splash of water or cream if it is too thick. Reheat until it reaches 74°C / 165°F throughout, checked with a food thermometer. Heat gently, because high heat can make the cream sauce separate. USDA advises bringing reheated sauces to a rolling boil; if you prefer to follow that, stir constantly, but the sauce may thicken or separate. In a microwave, cover, stir halfway, and check the temperature in several spots.

Pro Tips:

Start the sauce as soon as the pasta goes in the water so both finish together.
Toast the tomato paste for a full minute to deepen the flavor.
Grate Parmesan from a block for a smoother melt.
Add pasta water a little at a time.

Common Mistakes:

Using low-fat milk or half-and-half, which can curdle.
Boiling the sauce hard, which can cause it to split.
Browning the garlic, which makes it bitter.
Overcooking the pasta, since it keeps softening in the hot sauce.

Dietary note: Most dry penne is egg-free, but check the label of your pasta.

Keywords: creamy tomato pasta, tomato cream sauce, penne in tomato sauce, easy weeknight pasta, 25-minute pasta, quick dinner, garlic tomato pasta, Parmesan pasta, homemade pasta sauce, comfort food