Creamy Tomato Pasta

Name: Creamy Tomato Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 500 grams dried pasta (penne, spirals, spaghetti or your preferred pasta of choice.); 3 tablespoons butter; 3-4 garlic cloves (crushed); 700 grams passata; 3-4 tablespoons tomato paste (heaped tablespoons); 1 teaspoon Italian herbs; 3/4 cup cooking cream (or thickened cream); 1 cup fresh parmesan cheese (finely grated. Or use a little more, to taste.); 1/2 - 1 cup reserved pasta water; salt and pepper (to taste); fresh basil leaves; extra grated parmesan; burrata or bocconcini cheese

Jump to Recipe Print Recipe

If you need a quick weeknight dinner that everyone will love, this creamy tomato pasta is for you! A creamy, silky tomato sauce is tossed together with al dente pasta and topped with fresh basil and parmesan. The definition of comfort food, it is saucy, cheesy and comes together in just 20 minutes.

a bowl of tomato pasta topped with basil and cheese.

Why you’ll love this recipe

Quick and easy to make – ready to serve in 20 minutes, from start to finish. Perfect for nights when you don’t want to spend a lot of time in the kitchen.
Simple ingredients – made with a handful of easy, familiar pantry ingredients. Simple ingredients, but with loads of flavour.
Reheats well – make it ahead and reheat it on the stove when you need a speedy lunch or dinner.
Versatile – while delicious on its own, it can be used as a base to add your favourite pasta fillings. Top it with some leftover chicken, add your favourite vegetables, add some heat with chilli flakes or substitute ingredients to suit dietary restrictions.

Ingredients you will need

** This post contains tips and instructions to achieve the best possible results. This photo is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!

all ingredients for creamy tomato pasta, laid out on a table.

** This post contains tips and instructions to achieve the best possible results. The photo above is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!

Pasta – I use penne or spirals, but any shape or type pasta will work. Be sure to cook the pasta until it is just tender, but still has some firmness to it. Al dente pasta will hold its shape when tossed through the sauce, where overcooked pasta will be mushy and fall apart. Gluten-free pasta can be used, if required.
Parmesan cheese – adds flavour to the sauce and helps to thicken it. Be sure to use freshly grated cheese; pre-grated cheese won’t melt as nicely and can make the sauce lumpy or grainy. Pecorino Romano can be used instead.
Garlic – this recipe uses 3 cloves of garlic, but you can add as much as you like to suit your taste.
Passata – also called ‘tomato puree’ in the US, passata is sieved tomatoes with a smooth, sauce-like consistency. It can be found in the supermarket in the pasta and sauce aisle. Choose a jar with no added flavours or additives, as we are adding our own flavour.
Tomato paste – adds a more concentrated tomato flavour and richness to the sauce, without having to simmer it for hours. 3-4 tablespoons are all you will need.
Cream – for richness and creaminess. I recommend cooking cream or full-fat thickened cream for best results. Light cream can be used, but the thickness and flavour of the sauce will vary. Unless you are using cooking cream, be sure to remove the sauce from the heat before adding the cream, to prevent the sauce from splitting.
Pasta water – helps to create a lovely, silky sauce. Gradually add ½ – 1 cup of reserved salted pasta water to the sauce to achieve your desired thickness. It also adds flavour and helps the sauce cling to the pasta. Don’t forget to keep some aside before draining the pasta!
Italian herbs – a mix of dried Italian herbs like basil, parsley, marjoram, oregano and flavours like tomato and garlic. Alternatively, use dried basil or oregano.

a bowl of tomato pasta topped with basil leaves.

Step by step guide

Full ingredient notes and quantities can be found in the detailed recipe card below. But here is a brief overview of what you can expect;

1. Cook the pasta. Bring a large pot of salted water to the boil and add your pasta of choice. Cook according to packet instructions until al dente (around 10 minutes). Reserve 1 cup of pasta water before draining the pasta.

2. Make the sauce. While the pasta is cooking, start on the tomato sauce.

Add the butter to a large pan and heat (low) until melted and just starting to bubble. Add the garlic and sauté until soft and fragrant.

Add the passata, tomato paste and Italian herbs. Stir and bring to a low simmer. Simmer the sauce for 5 minutes.

Over low heat, add the parmesan and cooking cream and stir to combine. Turn the heat off and allow the cheese to melt and incorporate into the sauce.

Remove 1 cup of starchy pasta water from the pot before draining the pasta. Stir ½ – 1 cup of the pasta water into the sauce, until the sauce reaches your desired consistency.

Test the sauce and season with salt and pepper, to taste.

tomato sauce in a pot topped with cream and parmesan.

Drain the pasta and add it to the sauce. Stir to combine and serve hot with extra parmesan, some torn burrata cheese and fresh basil.

Recipe variations

Add some heat – add your favourite chilli flakes, ground chilli or cayenne pepper to the sauce to make it spicy.
Stir some semi sun-dried tomatoes through the sauce before adding the pasta.
Add protein – for a more complete meal, add your favourite protein like roast chicken, sliced beef or sausages.
Fresh herbs – add as many herbs or seasonings as you like. Italian herbs, chilli flakes, fresh parsley or fresh basil are great additions.
Add some vegetables – add some baby spinach leaves to wilt through the hot sauce at the end. Or sauté some broccolini, cherry tomatoes, zucchini or eggplant in the pan with the garlic.
Vegemite – it may sound strange, but ¼ teaspoon of Vegemite dissolved in a little pasta water adds saltiness, extra depth and savoury flavour. Give it a try!
Nuts – top with some toasted pine nuts or crumbled pistachios.

Expert tips

Save the pasta water! Starchy pasta water adds flavour and helps to create a silky, creamy pasta sauce. Reserve a cup of pasta water before draining the pasta and add it to the sauce as needed.
Cook the pasta to al dente. The pasta should be tender, but still have some bite. Overcooked pasta will become mushy and can fall apart when tossed through the sauce.
Use any kind of pasta you like. Penne, bowtie, spirals or long pasta will work.
Taste the sauce and add salt and pepper as needed.
Be sure to add freshly grated cheese. Pre-grated cheese won’t melt properly, causing the sauce to become grainy. It also won’t thicken as nicely.
Don’t overheat the cream. Reduce the heat before adding the cream. If overheated, it can separate or split.
Add extra cheese! Top with a generous serving of parmesan and some torn bocconcini or burrata cheese for the ultimate indulgence.

FAQs

How to store it;

Allow the pasta to cool and store it in airtight containers in the fridge for 2-3 days. The sauce can also be made ahead and reheated with fresh pasta when ready to serve.

Can I reheat it?

Creamy tomato pasta reheats beautifully. It does thicken in the fridge, so I recommend adding a splash of vegetable or chicken stock (or reserved pasta water) to loosen. Place the pasta in a pot over low heat, stirring, for 5-8 minutes, or until completely heated through and steaming hot.

Can I freeze it?

Allow the pasta to cool to room temperature and portion into individual serves. Place into airtight, freezer-safe containers or freezer bags and freeze for up to 3 months. The sauce can also be frozen separately, to be added to freshy cooked pasta. Allow it to thaw in the fridge overnight before reheating.

a bowl of penne pasta topped with creamy sauce and cheese.

Tried this recipe? Please leave a star ⭐⭐⭐⭐⭐ rating or leave a review below and let me know how you went!

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Instagram and Pinterest for the latest recipes and news.

Are you following us on Facebook, Instagram and Pinterest?

Update Notes: This recipe was originally published in January 2020, but was re-published with new information and photos in April 2023.

Comments