Creamy Tomato Pasta Sauce

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!

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.

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.

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.

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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