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

There’s something so comforting about this Creamy Tomato Pasta Sauce Recipe that effortlessly blends tangy tomato, rich cream, and parmesan into a luscious hug for your pasta. It’s simple, satisfying, and a total weeknight hero.

The image shows a close-up of cooked penne pasta mixed with creamy orange-red sauce. The penne pasta pieces are coated evenly with the smooth sauce that glistens under the light, with small bits of green basil leaves sprinkled across the pasta for a touch of color and freshness. There is also a light topping of grated white cheese scattered over the top. A wooden spoon with slats is partially visible, lifting some pasta, with its natural wood grain texture facing the camera. The background features a white marbled texture. 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’ve made this creamy tomato pasta sauce more times than I can count because it’s reliable, quick, and oh-so-delicious. Whether it’s a cozy solo dinner or a last-minute meal for friends, this sauce feels fancy without the fuss.

Speedy to prepare: You’ll have dinner ready in around 20 minutes, perfect for busy evenings or spontaneous cravings.
Rich, balanced flavor: The blend of tomato paste, cream, lemon juice, and parmesan creates an irresistible tangy and creamy combo.
Super versatile: Great with dried or fresh pasta, and easy to customize with extra herbs or protein.
Comfort food with a twist: It’s familiar but elevated, making your pasta feel special every time.

Ingredients & Why They Work

This sauce is made with simple, quality ingredients that each bring something essential: creaminess, umami, brightness, or texture. Here’s why I choose these and a few tips when you’re shopping.

Flat lay of a small white ceramic bowl of golden olive oil, a slab of creamy butter on a white plate, half a fresh yellow onion finely chopped on a white dish, three whole garlic cloves unpeeled, a small white bowl with coarse black pepper, a small white bowl holding rich red tomato paste, a small white bowl filled with thick cream, a small white bowl with freshly squeezed lemon juice, a small white bowl with finely grated pale yellow parmesan cheese, two whole uncracked brown eggs, and a neat bundle of fresh farfalle pasta placed symmetrically on simple white ceramic plates and bowls, 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: Adds a subtle fruity depth and helps cook the aromatics gently without overpowering flavors.
Butter: Brings richness and a silky mouthfeel that rounds out the sauce beautifully.
Onion: Provides a soft sweetness that balances the acidity of the tomatoes.
Garlic: For that classic aromatic punch—don’t overcook or it will turn bitter!
Black pepper: Adds just the right amount of bite to the creamy sauce.
Tomato paste: The concentrated tomato flavor that forms the backbone of the sauce.
Cream: Makes the sauce dreamy and silky—whole cream works best for richness.
Parmesan: Brings umami and cheesy goodness. Freshly grated melts best and transforms the sauce’s texture.
Lemon juice: A splash of brightness that wakes up all the flavors without making it tart.
Salt: Essential for balancing everything—you’ll want to taste and season as you go.
Pasta: Either dried or fresh works; timing it right so it finishes cooking in the sauce is key.

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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 how adaptable this recipe is — it’s more of a sauce framework that you can tweak to suit your mood or what’s in the fridge. Don’t be shy about making it yours!

Variation: Some days I stir in cooked spinach or kale for a veggie boost, or swap cream for coconut milk for a dairy-free twist that’s just as luscious.

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

A white bowl filled with creamy orange pasta made with penne noodles, each piece coated smoothly in a thick sauce. On top, there are thin green strips of fresh basil and a light sprinkling of grated white cheese, adding texture and color contrast. The bowl sits on a gray cloth napkin with a fork and knife placed beside it on a white marbled surface. In the background, there is a small clear glass cup with fresh green basil leaves. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and cook your pasta just right

Get a pot of heavily salted water boiling for your pasta. The salt is key — it seasons your pasta from the inside out, so don’t skip it. I cook my pasta so it’s almost done, timing it so I can add it directly into the sauce in the last minute or two. If you have to drain it earlier, be sure to save a mug of that starchy pasta water. It’s magic for adjusting your sauce later.

Step 2: Soften the onion and get those flavors going

Heat the olive oil and butter over medium-high heat in a big frying pan. Toss in the finely chopped onion and immediately lower the heat to medium-low once it starts sizzling—you want to soften, not brown, the onion. It takes about 4-5 minutes to get them tender and sweet.

Step 3: Add garlic, pepper, and tomato paste for rich depth

Add the diced garlic and black pepper, cooking gently for a minute or two. Keep the heat low so the garlic doesn’t brown—it can become bitter quickly. Then stir in the tomato paste. Whisk it in well and let it cook for another minute; this step really deepens the tomato flavor.

Step 4: Stir in cream and lemon juice for that perfect balance

Turn the heat to low-medium and add the cream, whisking everything together. Your sauce should barely simmer—if it bubbles too much, dial the heat down. Then whisk in the lemon juice quickly; it cuts through the creaminess and adds a lovely brightness. If you're worried about the sauce curdling, add lemon juice right at the end with the pasta.

Step 5: Melt Parmesan in slowly for cheesy goodness

Add the finely grated parmesan in three parts, whisking between additions to fully melt it into the sauce. This slow incorporation keeps the sauce silky without clumping.

Step 6: Combine pasta and sauce, finishing it just right

Toss in the pasta with about ¼ cup of reserved pasta water. Let it bubble together gently for 1-2 minutes so the sauce thickens and clings to the noodles. If it feels too thick, a splash more pasta water will loosen it back up. Taste and add salt as needed.

Top Tip

After making this creamy tomato pasta sauce recipe countless times, I’ve learned a few tricks that made all the difference. These tips help keep the sauce smooth, flavorful, and perfectly saucy every single time.

The magic of pasta water: Always save some pasta water before draining. Its starchiness helps emulsify and loosen the sauce, making it glossy and silky.
Low and slow for garlic and onions: Cooking them gently avoids bitterness and gives you mellow, sweet flavors as your sauce base.
Whisk parmesan gradually: Adding the cheese bit by bit prevents clumping and helps it melt seamlessly into the cream.
Add lemon juice carefully: Too much or too hot of a sauce and it can curdle; adding it at the end or with the pasta is a good fail-safe.

How to Serve Creamy Tomato Pasta Sauce Recipe

Creamy Tomato Pasta - Serving Suggestion

Garnishes

I usually finish my creamy tomato pasta with an extra sprinkle of parmesan and a good crack of black pepper. Sometimes I toss in fresh basil leaves when I want that burst of herbal freshness—makes it feel so bright and inviting.

Side Dishes

One of my favorite pairings is a crisp iceberg wedge salad drizzled with a simple vinaigrette—adds that refreshing crunch against the creamy sauce. Garlic bread or a light green salad with lemon dressing also complement the meal beautifully.

Creative Ways to Present

For something special, I’ve served this sauce over little nests of fresh herb pasta or polenta cakes to shake things up. You can also layer it with roasted veggies or fresh mozzarella slices and bake briefly for a comforting twist.

Make Ahead and Storage

Storing Leftovers

I store any leftover creamy tomato pasta sauce in an airtight container in the fridge for up to 3 days. It thickens as it cools, so I usually add a splash of milk or pasta water when reheating to bring back its velvety texture.

Freezing

This sauce freezes well in portion-sized containers. When I freeze it, I leave out the parmesan and add it fresh when reheating to keep the texture smooth. Thaw overnight in the fridge before warming gently on the stove.

Reheating

Reheat gently over low heat with a splash of reserved pasta water or milk to loosen it up. Stir frequently and avoid boiling to keep the sauce from splitting. It tastes just as good the next day with this careful reheating!

Frequently Asked Questions:

Can I use canned tomatoes instead of tomato paste?

Tomato paste is concentrated and gives this sauce its rich, intense flavor and thick texture. Using canned tomatoes will make the sauce more watery and less vibrant. You can try reducing canned tomatoes to thicken, but the flavor won't be quite the same. If using canned tomatoes, add less cream or cook longer to get desired thickness.

How do I prevent the cream from curdling?

Keep your heat low when adding cream; high heat can cause curdling. Also, add lemon juice slowly and consider adding it at the end with the pasta, especially if your sauce is very hot. Stir continuously for a smooth sauce. If it begins to curdle, reduce the heat immediately and whisk vigorously.

Can I make this recipe vegan?

Yes! Swap butter and cream for vegan alternatives like vegan butter and coconut cream or cashew cream. Use nutritional yeast instead of parmesan for cheesy flavor. Keep in mind the texture and taste will be slightly different, but still delicious and creamy.

What pasta types work best with this sauce?

This creamy tomato pasta sauce recipe pairs well with almost any pasta. I especially love it with long noodles like spaghetti or fettuccine, as the sauce clings beautifully. Fresh pasta absorbs the sauce differently than dried, so adjust timing accordingly. Short shapes like penne or rigatoni also work great for holding onto chunks of sauce.

Final Thoughts

This creamy tomato pasta sauce recipe has become my go-to when I want something that feels indulgent but comes together with no head-scratching. It’s the kind of dish that warms you up and leaves you smiling with every creamy, tangy bite. I hope you enjoy making it as much as I do—grab your apron and let’s create some simple, delicious magic in the kitchen!