This creamy tomato pasta is an easy 30-minute dinner made with fresh tomatoes, garlic, tomato sauce, and a splash of cream. Toss it with your favorite pasta and finish with freshly grated Parmesan for a comforting meal that’s simple enough for a busy weeknight.
Fresh tomatoes soften in the skillet, adding sweetness and texture to the sauce. Cream mellows the tomato flavor, while sautéed onion and garlic give it a savory base. A little Parmesan brings everything together.
I love this recipe for evenings when I want something warm and satisfying without spending too much time in the kitchen. The sauce comes together while the pasta cooks, and you can serve it as it is or add cooked chicken, shrimp, or meatballs.
Why You’ll Love This Recipe
- Ready in about 30 minutes, with the sauce cooking while the pasta boils.
- Made with simple ingredients and your favorite tomato pasta sauce.
- Easy to customize with extra vegetables, protein, or a pinch of red pepper flakes.
- Delicious with fusilli, penne, rigatoni, or spaghetti.
Ingredients
- 14 oz dry pasta (400 g), such as fusilli, penne, or rigatoni
- 2 tablespoons butter (30 g)
- 1 large yellow onion, finely diced
- 2 garlic cloves, minced
- 7 oz cherry tomatoes (200 g), halved or quartered, or 2 large ripe tomatoes, chopped
- 14–18 oz tomato pasta sauce (400–500 g), such as marinara
- Scant ½ cup light cream (100 ml)
- 2 oz freshly grated Parmesan (about 60 g), optional, plus more for serving
- 1 teaspoon dried Italian seasoning, or to taste
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley or basil, optional, for serving
- Reserved pasta cooking water, as needed
Ingredient Notes
Pasta: Fusilli, penne, and rigatoni catch the sauce in their twists and ridges. Spaghetti also works well.
Tomato sauce: Use a prepared tomato pasta sauce you enjoy, such as marinara or tomato-basil sauce. Plain passata, like the one in the ingredients photo, can also work, but it may need extra seasoning and a few more minutes of simmering.
Fresh tomatoes: Cherry tomatoes add sweetness and soften quickly. Larger ripe tomatoes are a good option when they’re in season.
Cream: Light cream works well here. Heavy cream can be used for a richer sauce.
Parmesan: Freshly grated Parmesan melts more easily into the warm pasta. Add it after removing the skillet from the heat.
How to Make Creamy Tomato Pasta
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente.
Reserve about 1 cup of the pasta cooking water before draining. Drain the pasta and add it to the sauce while it’s still hot.
2. Sauté the Onion and Garlic
While the pasta cooks, melt the butter in a large, deep skillet over medium heat.
Add the diced onion and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden. Stir in the garlic and cook for about 30 seconds, just until fragrant.
3. Add the Fresh Tomatoes
Stir in the Italian seasoning and fresh tomatoes.
Cook for 3–5 minutes, stirring occasionally, until the tomatoes soften and begin to release their juices.
4. Make the Creamy Tomato Sauce
Add the tomato pasta sauce and cream, then stir to combine.
Bring to a gentle simmer and cook over low heat for 3–5 minutes. Taste and season with salt and black pepper as needed. Keep the heat gentle after adding the cream.
5. Toss the Pasta with the Sauce
Add the drained pasta to the skillet and toss until evenly coated.
If the sauce is too thick, add reserved pasta water a little at a time, starting with 2 tablespoons.
Remove the skillet from the heat and stir in the Parmesan, if using.
6. Serve
Divide the pasta among bowls and finish with extra Parmesan, fresh parsley or basil, and freshly ground black pepper.
Serve immediately while the sauce is warm and creamy.
Tips for the Best Creamy Tomato Pasta
- Cook the pasta just to al dente so it keeps its texture when tossed with the hot sauce.
- Reserve pasta water before draining. It helps loosen the sauce and coat the pasta evenly.
- Taste before adding salt, since prepared tomato sauce and Parmesan already contain salt.
- Stir in the Parmesan off the heat for a smoother finish.
- Serve right away. The pasta absorbs sauce as it sits, so add another splash of pasta water if needed.
Easy Variations
Add a little heat: Stir a pinch of crushed red pepper flakes into the skillet with the garlic.
Add protein: Toss in cooked chicken, sautéed shrimp, or cooked meatballs before serving. For a chicken version, try this creamy chicken pasta with tomatoes.
Add vegetables: Stir in baby spinach near the end of cooking, or add sautéed mushrooms or zucchini.
Try another cheese: Substitute Grana Padano for Parmesan, or use a smaller amount of Pecorino Romano for a sharper flavor.
Finish with basil: Add torn fresh basil leaves just before serving.
What to Serve with Creamy Tomato Pasta
Serve this pasta with a simple green salad, roasted vegetables, or garlic bread. A piece of crusty bread is perfect for catching any sauce left in the bowl.
For a larger meal, pair it with grilled chicken or fish.
Storage and Reheating
This pasta has the best texture when served freshly made. Store leftovers in an airtight container in the refrigerator and use within 2 days.
Reheat gently in a skillet over low heat with a splash of water or cream. Stir until warmed through, adding a little more liquid if the sauce has thickened.
Creamy Tomato Pasta with Fresh Tomatoes and Parmesan
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve about 1 cup of pasta cooking water, then drain.
- Meanwhile, melt the butter in a large, deep skillet over medium heat. Add the onion and cook for 5–7 minutes until softened and lightly golden. Add the garlic and cook for about 30 seconds.
- Stir in the Italian seasoning and fresh tomatoes. Cook for 3–5 minutes until the tomatoes soften and release their juices.
- Add the tomato pasta sauce and cream. Bring to a gentle simmer and cook over low heat for 3–5 minutes. Season with salt and black pepper to taste.
- Add the drained pasta and toss to coat. Add reserved pasta water a little at a time if needed. Remove from the heat and stir in the Parmesan, if using.
- Serve immediately with extra Parmesan and fresh parsley or basil.
Notes
- Light cream works well; heavy cream can be used for a richer sauce.
- Use a prepared tomato pasta sauce, such as marinara. Plain passata may need extra seasoning and a few more minutes of simmering.
- Add reserved pasta water gradually to loosen the sauce.
- Stir in Parmesan off the heat.
- Store leftovers in an airtight container in the refrigerator and use within 2 days. Reheat gently with a splash of water or cream.
Frequently Asked Questions
Can I Make This Pasta Without Cream?
Yes. Leave out the cream for a more tomato-forward sauce, and add a little reserved pasta water to help it coat the pasta.
For a different creamy variation, stir in a few tablespoons of cream cheese or ricotta over low heat. These will change the flavor and texture slightly.
What Pasta Shape Works Best?
Fusilli, penne, rigatoni, and farfalle all hold the sauce well. Spaghetti is another good choice.
Can I Use Fresh Tomatoes Instead of Jarred Sauce?
Yes, but the sauce will take longer to cook. To replace the jarred sauce, use about 1½–1¾ pounds (700–800 g) of additional ripe tomatoes, along with the fresh tomatoes already listed.
Simmer the chopped tomatoes until they break down and the excess liquid reduces, then add the cream. Season to taste.
How Do I Thicken the Sauce?
Let the sauce simmer uncovered over low heat for a few extra minutes before adding the pasta. Parmesan also gives the finished sauce more body.
Remember that the pasta absorbs some sauce after everything is combined.
Can I Make It Ahead?
You can prepare the sauce ahead and cook the pasta just before serving for the best texture. If reheating the assembled dish, add a splash of water or cream to loosen the sauce.
Can I Freeze the Sauce?
For a smoother result, freeze the tomato base before adding the cream and Parmesan. Add those after thawing and gently reheating, then toss with freshly cooked pasta.
Which Herbs Work Well Here?
Italian seasoning, oregano, and basil all complement the tomato sauce. Fresh parsley or basil makes a lovely finishing touch.
Can I Add Meat or Seafood?
Yes. Cooked chicken, sautéed shrimp, meatballs, or browned Italian sausage all work well. Cook the protein separately before adding it to the sauce.
Why Should the Pasta Be Al Dente?
The pasta softens a little more when tossed with the hot sauce. Cooking it al dente helps it keep a pleasant bite.
What Can I Use Instead of Parmesan?
Grana Padano is a good substitute. Pecorino Romano also works, but it is sharper and saltier, so start with a smaller amount.