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; 30 grams butter (2 tablespoons); ½ onion finely chopped (about 70 grams); 3 garlic cloves finely diced; ½ teaspoon black pepper; 70 grams tomato paste (¼ cup); 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 incredibly comforting about a rich, lush tomato sauce that’s been given a silky twist. This Creamy Tomato Pasta Sauce Recipe strikes the perfect balance between tangy tomato and velvety cream – it’s just the kind of sauce you want on a cozy night in or when you’re craving that homemade magic without fuss.

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’ve made my fair share of tomato sauces over the years, and this creamy version quickly became my go-to when I want something simple but indulgent. It’s not just creamy for cream’s sake — every ingredient plays a role in creating a sauce that’s bright, balanced, and deeply satisfying.

Effortless Elegance: You’ll get restaurant-quality comfort with minimal ingredients and time.
Perfect Texture: The gradual addition and whisking of parmesan gives a silky finish you’ll notice immediately.
Flavor Harmony: Lemon juice adds a subtle brightness that keeps the cream and tomato from feeling heavy.
Super Versatile: Great with dried or fresh pasta, and adapts well to extras if you want to jazz it up.

Ingredients & Why They Work

Each ingredient in this Creamy Tomato Pasta Sauce Recipe brings its own magic, so picking quality elements makes all the difference. Here are some insights to help your sauce shine.

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 fruity richness and a great base flavor; extra virgin is best for subtle depth.
Butter: Brings luscious creaminess and helps mellow the acidity of the tomato paste.
Onion (finely chopped): Gives natural sweetness once softened; smaller pieces melt seamlessly into the sauce.
Garlic (finely diced): Packs an aromatic punch without overpowering.
Black Pepper: Freshly ground adds a gentle heat and complexity.
Tomato Paste: Concentrated tomato power, it’s the soul of the sauce—look for quality brands without additives.
Cream: Softens acidity and makes the sauce silky; use full-fat for the best flavor and texture.
Parmesan (finely grated): Melts perfectly into the sauce, offering umami richness and a subtle nuttiness.
Lemon Juice: Brightens and balances the cream's richness; adds a gentle zing that lifts the flavors.
Salt: Essential for seasoning and enhancing all the other flavors.
Pasta (dried or fresh): The carrier of this sauce—fresh cooks quicker and feels lighter, while dried holds up beautifully to the creamy sauce.

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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

While I love this sauce as-is, I encourage you to tweak it to your taste buds. Sometimes I add a pinch of chili flakes for a bit of kick, or swap in crème fraîche instead of cream for a tangier edge. Don’t be shy — this sauce is a forgiving canvas.

Variation: My favorite personal twist is adding fresh basil leaves at the end for that garden-fresh aroma—it instantly transforms the dish.

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: Start with Perfect Pasta Timing

I always get a pot of heavily salted water boiling first—that way, everything flows smoothly. Cook your pasta so that it finishes just as your sauce is ready—usually starting the sauce about 3-4 minutes into cooking dried pasta works well. If you have to drain pasta before sauce is done, keep a mug of that starchy pasta water — it’s liquid gold for loosening the sauce.

Step 2: Sweating the Onion and Garlic Just Right

Heat olive oil and butter together in a large pan over medium-high heat. Toss in the chopped onions. When they start sizzling, turn the heat down to medium-low and let them soften gently for 4-5 minutes — you want tender, translucent, not browned. Add the garlic and black pepper and cook for another minute or two, keeping the heat low to avoid burning that garlic.

Step 3: Building that Rich Tomato Base

Add the tomato paste and whisk it into the softened onions and garlic. Cook it for a minute or two to mellow its sharpness. This step intensifies the tomato flavor and preps the sauce base for the creamy goodness to come.

Step 4: Adding Cream and Lemon for Balance

Turn the heat down to low-medium and pour in the cream slowly, whisking continuously to blend it evenly. Keep the sauce at a very gentle simmer — any higher and you risk curdling. Next, whisk in the lemon juice quickly; if you notice any tendencies toward curdling, save the lemon juice for the very end with the pasta. This bit adds a bright note that keeps the sauce from being overly rich.

Step 5: Parmesan Magic

Now, the secret to that velvety texture—add the finely grated parmesan in three separate portions, whisking well between each addition so it melts smoothly into the sauce. This slow melting step avoids lumps and boosts that savory umami flavor we all crave.

Step 6: Bringing Pasta and Sauce Together

Drain your pasta straight into the sauce, splash in about ¼ cup of reserved pasta water, and let everything bubble gently for 1-2 minutes. This finish lets the sauce cling beautifully to the noodles, thickening as the pasta absorbs the flavors. Add more pasta water if it feels too thick. Taste, then adjust salt as needed—don’t skip this step!

Top Tip

I've found these tweaks really improved my results with this Creamy Tomato Pasta Sauce Recipe, so you don't have to go through the trial and error again!

Pasta Water is Your Friend: Always reserve some pasta water before draining—it’s critical for adjusting sauce texture and helps the sauce cling better.
Low and Slow on Cream: Don’t crank the heat once you add cream; a gentle simmer keeps everything silky without curdling.
Add Parmesan Gradually: Whisk it in batches to ensure it melts smoothly, avoiding lumps and a grainy texture.
Onion Size Matters: Use about 70 grams of onion if you’re in the US—that half onion size can be huge otherwise, which changes the flavor balance.

How to Serve Creamy Tomato Pasta Sauce Recipe

creamy tomato sauce - Serving Suggestion

Garnishes

When serving, I love topping the pasta with an extra sprinkle of freshly grated parmesan and a crack of black pepper for bold finish. Fresh basil leaves are my go-to—they add a pop of color and an herby lift that feels like the cherry on top.

Side Dishes

This sauce pairs perfectly with a crisp iceberg wedge salad dressed simply with lemon and olive oil—its crunch contrasts beautifully with the creamy pasta. You could also go for garlic bread or a light green salad for something fresh and easy.

Creative Ways to Present

For a special dinner, I’ve layered this creamy tomato sauce with grilled vegetables or roasted chicken, turning it into a pasta bake topped with mozzarella and crispy breadcrumbs. It’s always a hit when friends come over!

Make Ahead and Storage

Storing Leftovers

I store leftover sauce in an airtight container in the fridge for up to 3 days. It thickens up, so I usually add a splash of milk or reserved pasta water when reheating to loosen it back up.

Freezing

This sauce freezes very well. Just cool it completely, then pop it in a freezer-safe container. When you thaw, reheat gently on the stove, whisking and adding a little cream or water if needed to restore its original texture.

Reheating

To reheat, simmer it gently in a saucepan, stirring frequently. The slow heat brings back that creamy texture without breaking the sauce. Avoid the microwave if possible—it can cause separation.

Frequently Asked Questions:

Can I use canned tomatoes instead of tomato paste?

Tomato paste is concentrated and gives a thicker, richer base that canned tomatoes can’t replicate easily. If you want to use canned tomatoes, you’d need to cook them down a lot to reduce excess liquid, which changes cooking time and texture. For this recipe, tomato paste is best to achieve that creamy, rich consistency.

What type of cream works best in this sauce?

Full-fat cream is ideal because it gives the sauce richness and creaminess without curdling if gently cooked. Using lighter cream or milk can work but requires careful heat control and may yield a thinner sauce.

How do I prevent the sauce from curdling when adding lemon juice?

Add lemon juice slowly and at a low temperature. If you’re worried, mix it in at the very end along with the pasta, off the heat. Also, avoid boiling the sauce once cream and lemon are added, as excessive heat can cause curdling.

Can I make this sauce vegan or dairy-free?

For a vegan or dairy-free option, substitute the butter with olive oil and use coconut cream or cashew cream instead of dairy cream. Nutritional yeast can replace parmesan for that cheesy flavor. Keep in mind, the texture and flavor will be slightly different but still delicious.

Final Thoughts

This Creamy Tomato Pasta Sauce Recipe has been one of my kitchen staples for years, especially when I want something that feels special without requiring hours in the kitchen. What I love most is how forgiving it is—once you nail those key techniques, it’s easy to adapt and make it your own. Give it a try, and I promise it’ll become your pasta night favorite too.