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

There’s something so comforting about a rich, luscious sauce coating your favorite pasta, and this Creamy Tomato Pasta Sauce Recipe nails it every time. It’s velvety, tangy, and naturally indulgent without feeling heavy—perfect for those nights you want a simple dinner with big flavor.

The image shows a close-up of cooked penne pasta coated in a smooth, creamy orange sauce. The pasta pieces are arranged in layers, with the sauce evenly covering each piece, giving them a shiny and soft texture. Thin, green basil strips are scattered over the pasta, adding a fresh touch of color, along with a light sprinkle of fine white cheese on top. The pasta sits in a pan with a wooden slotted spoon partially visible on the left, resting among the pasta. The background features a white marbled surface. 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’m always looking for pasta sauces that feel like they took hours but actually come together quickly—and this one hits that sweet spot. Creamy, tomato-rich, with a hint of sharpness from the parmesan and lemon, it’s become my go-to for busy weeknights or when I want to impress without fuss.

Speedy yet gourmet: You can whip this sauce up in just about 15 minutes, making it perfect for busy evenings.
Rich, velvety texture: The butter, cream, and parmesan create a silky sauce that clings beautifully to every pasta strand.
Simple ingredients: Pantry staples transform into something special—you likely have most of these on hand already.
Flexible and forgiving: It’s easy to tweak to your taste or dietary needs without losing that classic creamy tomato charm.

Ingredients & Why They Work

This sauce is all about balance. The acidity and depth from tomato paste meet the richness of cream and parmesan, while butter and olive oil help carry the flavors smoothly. Using fresh garlic and onion softens the entire blend, and a splash of lemon juice lifts the dish into something fresh and memorable.

Flat lay of a small white ceramic bowl of golden olive oil, a pat of creamy butter on a white plate, half a fresh yellow onion finely chopped next to it, three whole garlic cloves unpeeled, a small white ceramic bowl filled with vibrant red tomato paste, another small white ceramic bowl containing thick white cream, a small white bowl with finely grated pale yellow parmesan, a small white bowl with freshly squeezed lemon juice, two whole brown eggs with clean shells, a scattering of whole black peppercorns, uncooked farfalle pasta arranged neatly on a white plate, all ingredients fresh and natural, arranged symmetrically and balanced, 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 a subtle fruitiness and helps gently fry the onion without burning.
Butter: Brings rich creaminess that deepens the sauce’s texture.
Onion: Finely chopped to soften and provide a mild sweetness that balances the tomato’s acidity.
Garlic: Fresh and diced finely, it infuses that warm, aromatic bite everyone loves.
Black pepper: Adds just enough bite and complexity with a gentle heat.
Tomato paste: The concentrated tomato flavor backbone of this sauce, offering depth and umami.
Cream: The star that makes the sauce irresistibly silky and luscious.
Parmesan: Freshly grated to melt perfectly, giving a savory sharpness that rounds out the sauce.
Lemon juice: A quick zing that brightens and prevents the richness from feeling too heavy.
Salt: To balance and enhance every ingredient’s flavor.
Pasta: Your choice of dried or fresh—choose something that holds onto sauce well, like penne or linguine.

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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

One of the best things about this creamy tomato pasta sauce recipe is how easy it is to play around with. Over time, I’ve started adding my own twists to keep it interesting or accommodate what’s in my pantry or fridge. You should feel free to do the same!

Variation: I sometimes swap the heavy cream for half-and-half or coconut milk to lighten it up or make it dairy-free — it changes the texture a bit but still tastes fantastic.
Spice it up: Adding a pinch of chili flakes while frying the garlic gives the sauce a nice welcome heat.
Add herbs: Fresh basil or oregano tossed in at the end makes it taste like you’ve been simmering it all day.

Step-by-Step: How I Make Creamy Tomato Pasta Sauce Recipe

A white bowl filled with creamy penne pasta coated in a smooth orange sauce, topped with small shreds of white cheese and thin green basil strips scattered on top. The bowl sits on a light gray cloth napkin, placed on a white marbled surface. To the right of the bowl is a small clear glass cup holding three bright green basil leaves. A metal knife and fork are positioned at the bottom left corner on the cloth. The image shows a close view from above, highlighting the textures and colors of the pasta and garnishes. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté onions and garlic gently

First, heat the olive oil and butter together over medium-high heat—don’t rush this part because you want a balance of richness without burning the butter. Toss in the finely chopped onion and let it cook slowly over medium-low heat for 4 to 5 minutes until it’s nice and soft. When the onions are translucent and sweet, add your garlic and black pepper and cook for another minute or two. Keep the heat low here to avoid browning, so the garlic stays mellow and aromatic.

Step 2: Blend in the tomato paste and cream

Whisk the tomato paste right into the softened onion and garlic, letting it cook for a minute or two so it loses any rawness and deepens in flavor. Then pour in the cream gently, keeping the heat low so the mixture simmers softly—you don't want it boiling vigorously or the cream might split. Stir it well until everything combines into a luscious, velvety sauce.

Step 3: Add lemon juice and parmesan in layers

Quickly whisk in the lemon juice to brighten all those rich flavors. If you’re worried about curdling, you can add the lemon juice after the sauce’s done and the pasta’s in. Then comes the magic: fold in your finely grated parmesan in three parts, whisking as you go to ensure it melts smoothly without clumping. This step gives the sauce a wonderful depth and a silky finish.

Step 4: Combine pasta and finish the sauce

Cook your pasta in heavily salted boiling water, timing it so it’s done when your sauce is ready — that way, you can transfer it straight from the pot into your sauce to preserve that pasta water magic. Add a splash of that reserved pasta water (about ¼ cup) to the sauce along with the pasta, letting it bubble gently for a minute or two. This short simmer thickens the sauce and helps it cling beautifully to each strand or piece of pasta. If the sauce feels too thick, loosen it up with an extra splash of pasta water. Then, adjust your salt and seasoning to taste.

Top Tip

From my experience, a few little tricks make this sauce stand out every single time. This recipe was a game-changer once I learned to respect the heat levels and timing, especially when it comes to cream and cheese.

Low and slow: Keep the heat gentle once you add cream and cheese — it’s the key to that silky texture without curdling.
Reserve pasta water: It might seem small, but this starchy water helps the sauce cling and stay fluid — don’t skip it!
Add parmesan gradually: Throwing all the cheese in at once can cause clumps; adding it bit by bit prevents this.
Timing the pasta: I like to start the sauce a few minutes into the pasta cooking so I can toss pasta straight into the sauce for finishing.

How to Serve Creamy Tomato Pasta Sauce Recipe

Creamy Tomato Pasta - Serving Suggestion

Garnishes

I love topping this dish with a generous sprinkle of extra parmesan and a grind or two of black pepper to highlight the sauce’s richness. Fresh basil leaves add that pop of color and an herbaceous touch that perfectly balances the creaminess.

Side Dishes

For sides, I like something crisp and fresh — an easy iceberg wedge salad with a tangy vinaigrette or garlic-roasted green beans pairs beautifully. A warm crusty bread is also great for mopping up any leftover sauce.

Creative Ways to Present

For a special occasion, try serving this sauce over stuffed pasta shells or layered in a baked pasta dish with mozzarella and fresh herbs. Drizzling a little basil oil or sprinkling toasted pine nuts can elevate presentation and flavor for your dinner guests.

Make Ahead and Storage

Storing Leftovers

After enjoying a meal, I usually store leftover sauce in an airtight container in the fridge for up to 3 days. The sauce thickens a bit, so before serving again, just loosen it with a splash of milk or reserved pasta water.

Freezing

I’ve frozen this sauce successfully a few times — just cool it completely, portion into freezer-safe containers, and thaw overnight in the fridge. It’s best to add the lemon juice and parmesan fresh when reheating to keep the texture perfect.

Reheating

Reheat gently over low heat, stirring frequently to prevent sticking or separation. Adding a little cream or pasta water during reheating helps keeps it smooth and creamy—just like freshly made.

Frequently Asked Questions:

Can I use canned tomatoes instead of tomato paste?

Tomato paste is very concentrated, giving this sauce its depth and thickness. Using canned tomatoes will make the sauce thinner and less intense. If you do substitute, cook it longer to reduce the liquid and consider adding a bit less cream initially to retain richness.

What type of pasta works best with this sauce?

Pasta shapes that hold sauce well, like penne, rigatoni, or fettuccine, are great choices to maximize every bite coated in that creamy tomato goodness. Fresh pasta or dried works fine, just time the cooking accordingly for best results.

Why does the sauce sometimes curdle and how can I prevent this?

Sauce curdling often happens if the heat is too high when you add cream or lemon juice. To prevent this, keep the heat low, add lemon juice towards the end or even off heat, and gradually whisk in the parmesan. Using fresh cream (not ultra-pasteurized) can also help.

Can I make this sauce dairy-free?

Absolutely! Swap the cream for coconut cream or a cashew cream alternative and use nutritional yeast or a dairy-free cheese substitute instead of parmesan. The flavor will be slightly different but still delicious and creamy.

Final Thoughts

This Creamy Tomato Pasta Sauce Recipe feels like a hug on a plate—comforting, satisfying, and surprisingly quick to pull together. It’s one of those recipes that’s become a staple for me, perfect for the nights I want something special but simple. I hope this one finds a happy spot in your recipe box and gives you lots of delicious dinners ahead!