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; 2 tablespoons (30 grams) butter; ½ onion finely chopped (about 70 grams); 3 garlic cloves finely diced; ½ teaspoon black pepper; ¼ cup (70 grams) tomato paste; 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 clinging to every strand of pasta—this Creamy Tomato Pasta Sauce Recipe delivers exactly that. The way the tangy tomato blends with luscious cream and parmesan is simply irresistible and totally worth the little effort involved.

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 plenty of tomato-based sauces in my time, but this creamy tomato pasta sauce is one of those go-to staples that never disappoints. It’s so simple, yet feels indulgent, and you can whip it up faster than it takes to boil your pasta. Plus, it’s the kind of recipe that feels like a warm hug on a plate.

Super Creamy Texture: The combination of cream and butter melts beautifully into the sauce, giving it that irresistible silkiness.
Deep Tomato Flavor: Tomato paste adds concentrated, rich tomato taste without watering the sauce down.
Quick and Easy: You can have this ready in 20 minutes tops, perfect for busy weeknight dinners.
Totally Customizable: Simple enough to tweak by swapping cream for a lighter milk or adding your favorite herbs and spices.

Ingredients & Why They Work

The magic in this Creamy Tomato Pasta Sauce Recipe comes from a handful of straightforward ingredients that balance each other perfectly. The butter and olive oil sauté your onions and garlic gently, while tomato paste gives the sauce that full-bodied, rich tomato punch. Finish with cream and parmesan for that melt-in-your-mouth finish. Here’s a quick rundown on why each one matters.

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 fruitiness and helps carry the flavors without weighing the sauce down.
Butter: Brings richness and helps create that luscious mouthfeel.
Onion (finely chopped): Cooks down sweet and soft, building a subtle flavor base.
Garlic: Adds aromatic warmth, but should be gently cooked to avoid bitterness.
Black Pepper: Gives a hint of spice and depth.
Tomato Paste: The concentrated tomato flavor powerhouse in this sauce.
Cream: Lightens the acidity of the tomato and makes the sauce silky.
Parmesan: Adds savory umami and helps thicken the sauce slightly when melted in.
Lemon Juice: Just a touch to brighten and balance the creaminess.
Salt: Enhances all the flavors, so don’t skip it.
Pasta (dried or fresh): The perfect vehicle for soaking up this sauce.

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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

The beauty of this creamy tomato pasta sauce recipe is its flexibility. I like to keep it classic, but sometimes I toss in a pinch of chili flakes for a little heat or fresh herbs when I have basil or oregano on hand. Don’t be shy about experimenting—it’s your kitchen, after all!

Variation: Adding a splash of white wine while cooking the onions gives the sauce a subtle complexity I've come to appreciate on chilly evenings.

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: Sauté the Aromatics Gently

Heat olive oil and butter over medium-high heat in a large frying pan. When the butter foams, add your finely chopped onion. Immediately turn the heat down to medium-low to avoid browning and let the onion soften for about 4 to 5 minutes until it’s sweet and translucent. This gentle cooking brings out the best flavor without bitterness.

Step 2: Add the Garlic and Pepper

Stir in the diced garlic and sprinkle on your black pepper. Cook for one or two minutes, keeping the heat low so nothing browns. This ensures the garlic infuses the sauce with its aroma, but doesn’t take over with a burnt taste.

Step 3: Stir in the Tomato Paste

Now, add the tomato paste and whisk it quickly to combine. Let it cook gently for a couple of minutes. This step really intensifies the tomato flavor and softens the paste’s acidity, making the sauce taste rich and well-rounded.

Step 4: Pour in the Cream and Lemon Juice

Slowly add the cream while whisking to keep the sauce smooth. Keep the heat low so the sauce barely simmers—too much heat here risks curdling. Finally, add the lemon juice and whisk again. If you’re worried about curdling, add the lemon after mixing the sauce with pasta.

Step 5: Melt the Parmesan Gradually

Finely grate your parmesan and add it in three batches, whisking well each time so it melts completely into the sauce. This builds extra creaminess and umami, making your sauce irresistibly savory.

Step 6: Add Cooked Pasta and Finish

Cook your pasta in heavily salted water timing it so you can add it right into the sauce without draining (reserving some pasta water just in case). Toss the pasta gently in the sauce with about ¼ cup of pasta water and let it bubble together for a minute or two to thicken. If it gets too thick, loosen it with a bit more pasta water. Taste and add salt as needed.

Top Tip

From my experience, a handful of little tricks make this creamy tomato pasta sauce even better, especially if you want to get it right the first time.

Reserve Pasta Water: Always save a mug of pasta water before draining to adjust sauce consistency—it’s pure gold for creamy textures.
Low and Slow: Keep heat low whenever you add cream or cheese to avoid curdling or grainy sauce—gentle simmering is key.
Gradual Cheese Addition: Adding parmesan in small batches helps it melt evenly and keeps your sauce silky smooth.
Timing Pasta and Sauce: Try to time starting your sauce 3-4 minutes after your pasta goes into boiling water so everything finishes together perfectly.

How to Serve Creamy Tomato Pasta Sauce Recipe

creamy tomato pasta - Serving Suggestion

Garnishes

I love topping this sauce with an extra shower of parmesan and a generous grind of black pepper—it instantly brightens each bite. Fresh basil leaves add that lovely pop of color and herbal freshness that complements the creaminess perfectly. Sometimes, I even sprinkle toasted pine nuts for a bit of crunch.

Side Dishes

This sauce pairs brilliantly with a simple iceberg wedge salad dressed lightly with lemon vinaigrette or a crunchy garlic bread to soak up every last bit. Roasted veggies or a green bean almondine make nice extras, too!

Creative Ways to Present

For special dinners, I like to twirl the pasta into neat nests on warm plates, spoon the sauce over the top, and garnish with basil chiffonade and a drizzle of good olive oil. It feels fancy yet approachable—guests always love it.

Make Ahead and Storage

Storing Leftovers

I like storing any leftover sauce in an airtight container in the fridge for up to 3 days. It keeps beautifully and actually tastes even better after the flavors mingle overnight.

Freezing

This sauce freezes well too. I portion it out into freezer-safe containers and it thawed almost like fresh when I reheated it. Just skip adding fresh herbs if freezing, and add them fresh when serving.

Reheating

To reheat, I gently warm the sauce on low heat with a splash of milk or pasta water to loosen it up without breaking the texture. Stir frequently to keep it smooth and creamy.

Frequently Asked Questions:

Can I use milk instead of cream in this recipe?

Yes! You can substitute milk for cream if you prefer a lighter sauce, but be aware the sauce will be less rich and won’t have quite the same silky texture. To avoid curdling, use whole milk and add it slowly on low heat.

How do I prevent the sauce from curdling?

The key is to keep the heat low whenever you add cream and parmesan, and add acidic ingredients like lemon juice at the end or mix it in with the pasta. Whisk constantly and avoid boiling the sauce to keep it smooth and creamy.

Can I make this sauce vegan or dairy-free?

Absolutely! Swap the butter for olive oil, use a plant-based cream (like coconut or cashew cream), and replace parmesan with nutritional yeast or a vegan cheese alternative for similar flavor and creaminess.

What kind of pasta works best with this sauce?

This sauce is super versatile—long pastas like fettuccine or spaghetti work great because the creamy sauce clings well, but short pasta shapes like penne or rigatoni are also delicious for scooping up extra sauce. Fresh or dried pasta both work beautifully.

Final Thoughts

This Creamy Tomato Pasta Sauce Recipe has become one of my kitchen staples because it’s fast, forgiving, and delicious every single time. It’s the kind of meal you can make with one eye on your work emails and still wow everyone at the table. I hope you enjoy it as much as I do—nothing beats a comforting bowl of creamy, tomatoey pasta shared with friends or family.