Name: Creamy Tomato Pasta Sauce Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 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; 200 grams dried pasta or 300 grams fresh pasta

Nothing beats a rich, velvety sauce that clings to every twist and turn of your pasta. This Creamy Tomato Pasta Sauce Recipe quickly became one of my go-tos because it’s both indulgent and surprisingly simple to whip up—perfect for any weeknight or cozy weekend dinner.

The image shows a close-up of cooked penne pasta coated in a smooth, creamy orange sauce. The pasta pieces are arranged in layers, with the sauce evenly covering each piece, giving them a shiny and soft texture. Thin, green basil strips are scattered over the pasta, adding a fresh touch of color, along with a light sprinkle of fine white cheese on top. The pasta sits in a pan with a wooden slotted spoon partially visible on the left, resting among the pasta. The background features a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Tomato Pasta Sauce Recipe
Top Tip
How to Serve Creamy Tomato Pasta Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Tomato Pasta Sauce Recipe

Why You'll Love This Recipe

I remember the first time I made this creamy tomato pasta sauce—it felt like pure comfort in a bowl. It’s the kind of sauce that feels fancy but comes together easily, making dinner feel like a special occasion even if it’s just Tuesday night. You’ll find yourself reaching for this recipe again and again.

Simple Ingredients: Uses common pantry staples yet delivers a luxurious, restaurant-level flavor.
Quick to Make: Ready in under 20 minutes, ideal for busy nights without sacrificing taste.
Flexible Texture: The sauce is perfectly creamy but not heavy, thanks to balancing cream with tomato paste and parmesan.
Easy to Customize: You can tweak it with herbs, spices, or different cheeses to suit your mood or pantry.

Ingredients & Why They Work

Each element in this Creamy Tomato Pasta Sauce Recipe has its own role in creating a rich, balanced sauce. Here’s why they’re essential and how to pick the best versions for flavor that sings.

Flat lay of a small white ceramic bowl of golden olive oil, a pat of creamy butter on a white plate, half a fresh yellow onion finely chopped next to it, three whole garlic cloves unpeeled, a small white ceramic bowl filled with vibrant red tomato paste, another small white ceramic bowl containing thick white cream, a small white bowl with finely grated pale yellow parmesan, a small white bowl with freshly squeezed lemon juice, two whole brown eggs with clean shells, a scattering of whole black peppercorns, uncooked farfalle pasta arranged neatly on a white plate, all ingredients fresh and natural, arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive Oil: A good quality extra virgin olive oil adds subtle fruitiness and helps sauté the aromatics without overpowering.
Butter: Adds creaminess and richness that olive oil alone can’t provide—it rounds out the sauce beautifully.
Onion: Finely chopped and gently cooked to soften and sweeten, forming the savory base.
Garlic: Fresh, finely diced cloves give that classic aromatic punch which makes the sauce smell irresistible.
Black Pepper: Freshly cracked pepper adds just the right amount of warmth and a little bite.
Tomato Paste: Packed with concentrated tomato flavor, it's the secret to that deep, vibrant sauce color and taste.
Cream: Provides lushness and softens the acidity of the tomato paste, making the sauce silky.
Parmesan Cheese: Freshly grated parmesan melts into the sauce, bringing umami and a cheesy depth only real cheese can offer.
Lemon Juice: A splash brightens the entire sauce—think of it as the secret weapon to balance richness and acidity.
Salt: Essential to lift and unify all the flavors, seasoned to your taste.
Pasta: Either dried or fresh works, but timing the pasta’s cook to finish in the sauce helps everything come together beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love giving this sauce little twists depending on the mood or what’s in my fridge. Feel free to personalize this creamy tomato pasta sauce recipe—you can really make it your own and still end up with a crowd-pleaser!

Variation: I sometimes add a pinch of chili flakes for heat or a handful of fresh spinach stirred in at the end for some greens. It’s a simple way to change things up without losing that creamy tomato goodness.

Step-by-Step: How I Make Creamy Tomato Pasta Sauce Recipe

A white bowl filled with creamy penne pasta coated in a smooth orange sauce, topped with small shreds of white cheese and thin green basil strips scattered on top. The bowl sits on a light gray cloth napkin, placed on a white marbled surface. To the right of the bowl is a small clear glass cup holding three bright green basil leaves. A metal knife and fork are positioned at the bottom left corner on the cloth. The image shows a close view from above, highlighting the textures and colors of the pasta and garnishes. photo taken with an iphone --ar 2:3 --v 7

Step 1: Get Your Pasta Water Boiling Early

I always start by bringing a big pot of heavily salted water to a roaring boil. This is key—not just for cooking the pasta but because that starchy pasta water will come in handy to loosen the sauce later. Timing the pasta to finish cooking right as the sauce comes together is a total game changer for texture.

Step 2: Gently Sauté Your Aromatics

In a large pan over medium-high heat, I warm the olive oil and butter together—this combo makes the sauce silky from the start. Then, the finely chopped onion goes in. When it starts to sizzle, I turn the heat down to medium-low and let it soften without browning for 4-5 minutes. Next, I add the diced garlic and black pepper, cooking for another minute or two, making sure nothing burns—low and slow is the motto here.

Step 3: Build the Sauce Base with Tomato Paste

Tomato paste is the star here. I whisk it into the softened aromatics and let it cook for a couple of minutes—this step deepens the flavor and reduces any raw edge. It’s like the flavor foundation of the sauce.

Step 4: Stir in Cream and Brighten with Lemon

Turning the heat to low-medium, I pour in the cream and whisk it gently until everything’s smooth and combined. The sauce should never boil vigorously—just a gentle simmer so the cream doesn’t curdle. Then the lemon juice goes in—quick whisking is key here. If you’re worried about curdling, adding lemon at the end with the pasta works too.

Step 5: Melt in Parmesan in Stages

I add the finely grated parmesan in three batches, whisking each time so it melts smoothly into the sauce. This step gives you a luscious, cheesy texture and that irresistible savory depth.

Step 6: Combine Pasta and Sauce and Perfect the Texture

Right when the pasta is just about al dente, I transfer it straight into the sauce with about ¼ cup of reserved pasta water. Let it bubble away for a minute or two so the pasta soaks up all that creamy tomato flavor and the sauce thickens perfectly. If it feels too thick, I add a splash more pasta water. Then I do a quick taste test and salt as needed.

Top Tip

After cooking this sauce numerous times, I’ve learned a few tricks that really make a difference. These tips helped me avoid common pitfalls and bring out the best in the sauce.

Reserve Pasta Water: Always save some pasta water before draining—it’s magic for loosening thick sauces and helps the sauce cling perfectly to your noodles.
Low Heat for Cream: Keep the heat gentle when adding cream and cheese. High heat can cause curdling or separation, which nobody wants.
Add Cheese Gradually: Mixing parmesan in batches ensures it melts smoothly without clumping.
Timing Your Pasta: Begin the sauce just after the pasta starts cooking so they finish together—this coordination makes all the difference for texture.

How to Serve Creamy Tomato Pasta Sauce Recipe

Creamy Tomato Pasta - Serving Suggestion

Garnishes

I love topping this sauce with a sprinkle of extra parmesan and a good crack of black pepper right at the table. Fresh basil leaves also add a bright, herbal note that complements the richness perfectly. Sometimes I even add a few red pepper flakes if I want a little kick.

Side Dishes

This sauce pairs wonderfully with a crisp iceberg wedge salad for contrast, or some roasted garlic bread to sop up every last drop. A simple green salad with vinaigrette also balances the richness nicely.

Creative Ways to Present

For special occasions, I like to serve this sauce over homemade gnocchi or stuffed pasta shells. Drizzle a little basil-infused olive oil before serving and garnish with edible flowers for an eye-catching dish that makes dinner feel extra festive.

Make Ahead and Storage

Storing Leftovers

I keep leftover sauce in an airtight container in the fridge for up to three days. It thickens a bit as it chills, so when I reheat it, I stir in a splash of water or cream to bring back that smooth texture.

Freezing

This sauce freezes beautifully. I portion it into freezer containers or bags and thaw overnight in the fridge before reheating gently. Adding a bit of cream or pasta water when reheating helps it feel fresh again.

Reheating

When reheating on the stove, I keep the heat low and stir frequently to avoid scorching. A splash of reserved pasta water or cream keeps the sauce silky and luscious, just like when freshly made.

Frequently Asked Questions:

Can I use light cream or milk instead of heavy cream?

Light cream can work but may produce a thinner sauce. Milk tends to be too thin and can curdle more easily, so for the best texture and creaminess, I recommend using regular cream.

What’s the best way to prevent the sauce from curdling?

Keeping the heat low and adding the lemon juice and cheese slowly while whisking helps prevent curdling. If you’re worried, add lemon juice at the very end with the pasta instead of earlier in the cooking process.

Can I make this sauce vegan or dairy-free?

You can try swapping the butter for olive oil and using a creamy plant-based alternative like coconut cream or cashew cream. Nutritional yeast can replace parmesan for cheesy flavor. Note the texture and flavor will be different but still delicious!

What kind of pasta pairs best with this sauce?

I like long pastas like spaghetti, linguine, or fettuccine because the creamy tomato sauce clings to each strand beautifully. But short pastas like penne or rigatoni that trap sauce inside also work wonderfully. Fresh pasta cooks quickly and absorbs the sauce like a dream!

Final Thoughts

This Creamy Tomato Pasta Sauce Recipe holds a special place in my kitchen because it’s proof that simple ingredients can come together into something truly comforting and delicious. I hope you give it a try and find the same joy I do in sharing this luscious sauce over your favorite pasta. Trust me, once you’ve made it a couple of times, you’ll have a new staple for easy, weeknight dinners that feel a little more special.