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A white bowl heaped with penne pasta in a rich, creamy tomato pasta, garnished with freshly torn basil leaves and a dusting of grated Parmesan. The sauce clings to each pasta piece, with visible bits of tomato and specks of black pepper

Creamy Tomato Pasta

A velvety, quick 20‑minute creamy tomato pasta that combines tender penne (or rigatoni) with a dreamy tomato‑cream sauce perfect for busy weeknights.
5 from 1 vote
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Course: Dinner, Main
Cuisine: Comfort Food, Italian‐Inspired
Keyword: Creamy spinach and tomato pasta, Creamy tomato pasta BBC Good Food, Creamy tomato pasta salad, Creamy tomato pasta sauce, Creamy tomato pasta sauce without cream, creamy tomato pasta, chicken, Easy creamy tomato pasta sauce, Healthy creamy tomato pasta
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
Calories: 400kcal
Cost: $6

Equipment

  • 1 Large pot (For boiling pasta)
  • 1 Colander (To drain pasta)
  • 1 Large skillet (For sauce)
  • 1 Wooden spoon (For stirring)
  • 1 Measuring cup (To reserve pasta water)
  • 1 Sharp knife (To chop onion and garlic)

Ingredients

  • 12 oz Penne or rigatoni - Cooked al dente
  • 1 tablespoon Olive oil
  • 1 medium Yellow onion - Finely diced
  • 3 cloves Garlic - Minced
  • 1 can 28oz Crushed tomatoes
  • ½ cup Heavy cream
  • 2 tablespoon Butter
  • Flavor Makers:
  • handful Fresh basil leaves - Torn
  • ¼ cup Parmesan cheese - Grated
  • to taste Salt & black pepper
  • pinch Red pepper flakes - Optional for heat
  • Nice to Have - optional:
  • ¼ cup White wine - Added with tomatoes
  • ¼ cup Sun‑dried tomatoes - Chopped
  • 4 oz Fresh mozzarella chunks
  • 1 teaspoon Italian seasoning

Instructions

  • Bring salted water to a boil and cook pasta until al dente
    Overhead view of finely diced yellow onion sizzling in olive oil in a deep skillet, a wooden spoon lying across the pan.
  • Heat olive oil, soften diced onion, then stir in minced garlic
    Top‑down image of a pan of simmering crushed tomato sauce dotted with garlic, salt, black pepper, and red pepper flakes, with a wooden spoon at the side ready for stirring.
  • Add crushed tomatoes, season, then slowly incorporate cream and butter
    Overhead shot of a sauté pan of bright red tomato sauce as a small stream of heavy cream is poured in, with a wooden spoon resting at the edge of the pan.
  • Toss cooked pasta in sauce, thin with reserved pasta water, then garnish and serve immediately
    A top‑down view into a wide skillet filled with rigatoni coated in creamy tomato sauce, a wooden spoon stirring the pasta as a metal measuring cup pours in reserved pasta cooking water.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 280g | Calories: 400kcal (20%) | Carbohydrates: 50g (17%) | Protein: 10g (20%) | Fat: 15g (23%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 40mg (13%) | Sodium: 600mg (26%) | Potassium: 600mg (17%) | Fiber: 4g (17%) | Sugar: 6g (7%) | Vitamin A: 2000IU (40%) | Vitamin C: 15mg (18%) | Calcium: 150mg (15%) | Iron: 2mg (11%)
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