This creamy tomato pasta sauce is silky smooth and utterly delicious! It's the ultimate comfort food and comes together super quickly with just a handful of simple ingredients.
Try my Creamy Garlic Chicken Pasta or this delicious Creamy Steak Pasta next!
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This recipe will change the way you think about creamy pasta. Seriously, it's that good.
Pasta in a creamy tomato sauce always sounds like a great idea, and my sauce is so rich and satisfying, it takes things to the next level.
What makes or breaks a pasta dish for me is the sauce-to-pasta ratio. That's why I tested this recipe until I perfected the ratio so you get loads of sauce with every bite.
And trust me, it's so good, you'll want to lick the plate clean.
Why you'll love this creamy tomato pasta sauce
- The sauce is rich, luscious and covers each and every noodle perfectly.
- Super simple to make with just nine ingredients
- The sauce is ready in the time it takes the pasta to cook, just perfect for a weeknight treat.
What you'll need
Olive oil + butter - I use a mix of olive oil and unsalted butter for a rich base. The purpose of the oil is mainly to stop the butter from burning.
Shallots - These are sweeter and more delicate than onions, just perfect for a creamy tomato base.
Garlic - Freshly minced garlic is best for flavor.
Tomato paste - Saute the tomato paste for at least 30 seconds to bring out a deeper, slightly caramelized flavor.
Tomato sauce - Smooth tomato sauce is perfect for a silky result. If you're in the UK, passata is what you need here.
Cream - Heavy cream (double cream in the UK) is what gives the sauce its glossy, luxurious texture. Don't substitute with half and half (single cream) because you'll end up with something watery.
Pecorino Romano - I love freshly grated Pecorino Romano in this creamy tomato sauce! It's a bit sharper and saltier than Parmesan, and it melts seamlessly. You can substitute Parmesan if that's what you have, though.
Pasta - Any shape works here, but short pasta like penne or rigatoni catches the sauce beautifully.
Pro tip
Make sure the cream is at room temperature before adding it to the tomato sauce to keep the sauce silky smooth and avoid curdling.
How to make creamy tomato pasta sauce
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Cook the pasta in a large pot of salted water until al dente, then drain, saving 1-2 cups of the cooking water.
While the pasta cooks, heat the olive oil and melt the butter in a large pan over medium heat, then sauté the shallot and garlic until soft and fragrant.
Stir in the tomato paste for a quick 30 seconds, add the tomato sauce, and let it simmer for a couple of minutes before pouring in the cream. Continue simmering gently until the sauce thickens.
Season with salt and pepper, then toss the pasta in the sauce, loosening with a splash of the reserved water if needed. Turn off the heat, mix in Pecorino and fresh basil, and serve with extra cheese on top.
Substitutions and variations
- If you want to use yellow onion instead of shallot, dice it super finley and sauté a minute longer.
- Add a pinch of red pepper flakes when sautéing the shallot and garlic for a bit of kick.
- Make it vegan by swapping cream for unsweetened oat or coconut cream and using a plant-based butter and Parmesan alternative.
Recipe tips and notes
- The sauce might look a bit liquid-y when you finish cooking, but don't worry, it will have just the right consistency by the time you serve it.
- Reserve enough pasta water so you can nail the consistency of the sauce.
- Only add the fresh basil at the end and offthe heat.
- Grate your own cheese so it melts smoothly in the sauce.
What to serve with creamy tomato pasta
I love this pasta dish as is because it's unapologetically simple yet beyond delicious. However, if you want to add some protein, chicken or shrimp are both great choices.
Leftovers and storage
- Like most creamy pasta dishes, this one's best enjoyed immediately.
- If you do have leftovers, they'll keep well in the fridge for up to 3 days in an airtight container.
- Reheat over low-medium heat in a saucepan, adding a bit of milk to loosen it up.
More easy creamy pasta recipes
If you've tried this creamy tomato pasta sauce recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Creamy Tomato Pasta Sauce
Ingredients
- 8 oz (225 g) dry pasta
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium shallot, finely diced
- 4 garlic cloves, finely chopped
- 1 tablespoon tomato paste
- 1 ½ cup (350 g) tomato sauce, passata
- 1 cup (225 ml) heavy cream
- ⅓ cup (30 g) Pecorino Romano, grated
- Salt and freshly ground black pepper to taste
Instructions
- Cook the pasta al dente in a large pot of salted water according to the directions on the package. Reserve 1-2 cups of pasta water before draining.8 oz dry pasta
- Meanwhile, heat the olive oil in a large pan over medium heat and melt the butter in it.1 tablespoon olive oil1 tablespoon unsalted butter
- Saute the shallot and garlic for 2-3 minutes, stirring often, until translucent and fragrant.1 medium shallot4 garlic cloves
- Stir in the tomato paste and cook for 30 seconds, then pour the tomato sauce and simmer for 2-3 minutes on low-medium heat.1 tablespoon tomato paste1 ½ cup tomato sauce
- Next, stir in the heavy cream and simmer on low heat for 3-5 minutes or until thickened to your liking.1 cup heavy cream
- Season the sauce with salt and freshly ground black pepper, then toss the cooked pasta with the sauce. Add some of the reserved pasta water if it gets too thick.
- Turn off the heat, stir in the grated Pecorino and fresh basil leaves and toss well to combine. Serve immediately with some extra freshly grated Pecorino on top if you like.⅓ cup Pecorino RomanoSalt and freshly ground black pepper to taste
Video
Notes
- Starchy water is essential for a super creamy sauce that clings to the pasta. To make sure your pasta water is super starchy, cook your pasta in less water than you'd usually do.
- Since this sauce comes together quickly, it's best to have all your ingredients prepared before you start.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Abby says
Tastes great and is easy to make!