Creamy Tomato Pasta

This creamy tomato pasta is a simple, comforting Italian-inspired dish with a rich, velvety sauce and perfectly cooked pasta. It’s easy to make, budget-friendly, and perfect as a standalone meal or paired with your favorite protein for a more filling option.

Print Recipe Pin Recipe

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 520

Ingredients Method Nutrition Notes

Ingredients

US CustomaryMetric

For the Pasta:

350 g rigatoni or penne pasta
2 tbsp olive oil
1 small onion finely chopped
3 cloves garlic minced
400 g canned crushed tomatoes
1/2 tsp sugar optional
1/2 tsp salt or to taste
1/4 tsp black pepper
1/4 tsp red pepper flakes optional
100 ml heavy cream
50 g freshly grated Parmesan cheese
Fresh parsley or basil for garnish

Method

Cook the Pasta: Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup pasta water, then drain.
Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add chopped onion and cook for 3–4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
Simmer the Sauce: Add crushed tomatoes, sugar, salt, pepper, and red pepper flakes. Stir and simmer uncovered for 8–10 minutes until slightly thickened.
Add Cream and Cheese: Lower heat and stir in heavy cream and Parmesan until smooth and creamy. Add a splash of pasta water if needed to loosen the sauce.
Combine with Pasta: Add drained pasta to the skillet and toss for 1–2 minutes until evenly coated and heated through.
Serve: Plate the pasta, top with extra Parmesan and fresh herbs, and serve warm.

Nutrition

Calories: 520kcalCarbohydrates: 60gProtein: 18gFat: 22g

Notes

Store in airtight containers for up to 4 days
Reheat with a splash of water or milk to loosen sauce
Add protein like chicken or shrimp for higher protein meals
Sauce can be made ahead and refrigerated separately
Garnish fresh each time for best flavor

Tried this recipe?