Easy Creamy Tomato Pasta
A silky tomato cream sauce that takes 20 minutes and zero skill.
Ingredients
Serves 4
- 12 oz (340g) penne or rigatoni
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 1/2 cup heavy cream
- 1/3 cup Parmesan, grated, plus more to serve
- 1 tsp sugar (balances acidity)
- 1 tsp dried basil
- 1/2 cup reserved pasta cooking water
- Salt and black pepper to taste
- Fresh basil leaves to garnish
Instructions
- 1Bring a large pot of generously salted water to a boil. Cook pasta 2 minutes less than the package directions (it will finish cooking in the sauce). Before draining, scoop out 1/2 cup of the starchy cooking water and reserve.
- 2While pasta cooks, heat olive oil in a large deep skillet over medium heat. Add garlic and red pepper flakes and cook 1–2 minutes until fragrant. Don't let the garlic brown.
- 3Add crushed tomatoes, sugar, and dried basil. Season with salt and pepper. Simmer over medium heat for 8–10 minutes, stirring occasionally, until the sauce deepens in color and thickens slightly.
- 4Reduce heat to low and stir in the heavy cream. Simmer 2 minutes until the sauce turns a beautiful salmon-orange and smooths out.
- 5Add the drained pasta directly to the sauce along with a splash of the reserved pasta water. Toss vigorously over medium heat for 2 minutes — the starchy water helps the sauce cling to the pasta.
- 6Remove from heat and stir in Parmesan until melted and silky. Taste and adjust salt.
- 7Serve immediately with extra Parmesan and fresh basil leaves. The sauce thickens further as it cools, so serve promptly.
Pro Tips
- ✓
Under-cook the pasta by 2 minutes before adding it to the sauce — it finishes cooking in the sauce, absorbing flavour and naturally thickening the liquid.
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The pasta water is not optional. The dissolved starch it contains is what makes restaurant pasta silky and sauce-clinging rather than wet and slippery.
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For a meatier version, brown 200g of Italian sausage first, drain, then build the tomato sauce in the same pan — the sausage fond adds incredible depth.
Frequently Asked Questions
How do I make creamy tomato pasta sauce without it being too acidic?
A pinch of sugar (1/4 to 1/2 tsp) or a small grated carrot added while the tomatoes simmer neutralizes excess acidity without making the sauce sweet. Heavy cream also mellows acidity significantly. Finally, longer cooking reduces harsh raw tomato flavor — simmer for at least 8 minutes.
Can I make creamy tomato pasta without heavy cream?
Yes — use full-fat coconut cream for a dairy-free version (it works surprisingly well with tomatoes). Cream cheese (2 tbsp) stirred into the hot sauce also creates a creamy texture. For a lighter option, finish with a splash of pasta water and 1/4 cup grated Parmesan instead of cream.
What protein can I add to creamy tomato pasta?
Sautéed Italian sausage, browned ground beef, pan-fried chicken breast strips, or large shrimp all work beautifully. Cook the protein first, set aside, then build the sauce in the same pan and add the protein back at the end. Canned tuna stirred in at the end is also a great quick option.
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