If you’re looking for a quick, easy, and flavorful pasta dish, then you need to try this Creamy Tomato Pasta recipe. It’s made with just a few simple ingredients, but it has all the flavor of a restaurant-quality meal.
This dish is perfect for a weeknight meal because it can be made in under 30 minutes. And the best part is that it’s so easy to customize. You can add your favorite vegetables, meats, or cheeses to make it your own.
I like to add grilled chicken or shrimp to this dish, but you could also add meatballs, sausage, or even tofu. For vegetables, I like to add spinach, mushrooms, or bell peppers. And of course, no creamy tomato pasta is complete without a sprinkle of Parmesan cheese and fresh basil.
This recipe is also perfect for a crowd. It can easily be doubled or tripled to feed a large group of people. So next time you’re having a party or potluck, be sure to make this Creamy Tomato Pasta. It’s sure to be a hit!
Here are some additional tips for making this recipe:
- Use high-quality ingredients for the best flavor. I like to use fresh tomatoes, but you can also use canned tomatoes. If you’re using canned tomatoes, be sure to drain them and crush them by hand before adding them to the sauce.
- Don’t overcook the pasta. It should be al dente, or cooked to the tooth.
- Taste the sauce before serving and adjust the seasonings as needed. I like to add a pinch of red pepper flakes for a little bit of heat.
- Serve with grated Parmesan cheese and fresh basil.
I hope you enjoy this recipe!
Ingredients
- 8 oz pasta
- 2 tbsp olive oil
- 1 onion diced
- 3 cloves garlic minced
- 1 can Tomatoes crushed
- 1/2 cup heavy cream
- 1/4 cup parmesan cheese grated
- Salt and pepper to taste
- basil for garnish, fresh
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Add the crushed tomatoes to the skillet and stir to combine. Bring to a simmer and cook for 10 minutes.
- Stir in the heavy cream and grated Parmesan cheese. Season with salt and pepper to taste.
- Add the cooked pasta to the skillet and toss to coat in the sauce. Cook for an additional 2-3 minutes until heated through.
- Serve the creamy tomato pasta hot, garnished with fresh basil leaves.
Nutrition
Not hard to make, but I like my sauce spicier. Next time I’m addin’ some chili flakes!
Where’s the meat?? I don’t see how this could be a meal without chicken or something.
It’s called creamy tomato pasta for a reason! You don’t need meat for it to be a meal. It’s all about the flavor!
I don’t know, something was off. Too much cream for my taste. Maybe less cream?
I think you might be right! A little less cream could balance it out better. Next time, I’ll try reducing it! 🍝
Took me forever to cook and my pasta turned mushy. Not really my fave.
This pasta was so creamy and delicious! My kids loved it! Will definitely make again.
This is a classic! I used different pasta and it was still so good! 🥳
Yummy 😋 but I forgot to add salt. Still tasted great!
You forgot the salt? That’s like making a cake without sugar, right? 😅
No salt? Really? I can’t believe it still tasted good! Guess that sauce is magical! 😲
Why do people put tomatoes in pasta? It ain’t spag bol!
I made this for my date and he was blown away. Thank you!
It’s pasta with tomatoes. What more do you want? It did the job for me.
Yeah, sometimes simple is the best! You really can’t go wrong with pasta and tomatoes. 👍
Creamy pasta? More like creamy disaster. Never again.
I tried it but it came out super bland. I think it needs more spices!
Gonna make this for dinner! Can’t wait!
Quick question: is 1/2 cup heavy cream enough? I felt like it needed more dairy, but maybe my tomatoes were just acidic.
In most cases 1/2 cup heavy cream is enough—especially with the Parmesan. If your tomatoes were really tangy, add a little more cream next time or simmer a bit longer to mellow it.
This recipe is fantastic! I added some chili flakes for a kick.
Can I use coconut cream instead of heavy cream? I’m lactose intolerant.
Soo good! just like my mom used to make but she never told me the recipe. I’m happy I found this.
This was really easy and so delicious! Even my kids loved it!
Okay but basil garnish is so specific. I didn’t have fresh basil and used dried—turned out kinda bland. Could’ve used more seasoning.
Tomato pasta yes!!
Yesss! Can’t wait to try this! Pasta is life!
I followed it exactly and it tasted kinda bland. Like, not bad, just missing something. Maybe my garlic wasn’t fresh? I added more pepper after and it helped.
Glad you said that! I’ve had this happen too—when the garlic isn’t super fresh (or was minced too early), the whole thing can taste a bit flat. Next time I’d try a pinch of sugar and maybe more parmesan, plus salt early rather than “to taste” at the end. Your pepper fix makes sense.
This is just pasta with sauce, it’s not special. Wouldn’t make again. 👎
Wayyyyy too much cream for my taste. I prefer just tomatoes. 🤷♀️
This came out super comforting and creamy. I added extra basil and it tasted like a real cozy Italian spot. Will make again.
I messed up and used diced tomatoes instead of crushed, but still turned out decent.
Can we substitute the cream for something else? Just wondering.
You can use milk or a non-dairy milk instead if you want a lighter version! Works just as well, trust me!
Why would you want to? The cream is what makes it creamy! Just don’t take it out!
So easy and quick! I added chicken to it, yum! Will make this a staple.
Heavy cream? Isn’t that unhealthy? I prefer a lighter version.
Lighter version sounds good! But come on, sometimes you gotta indulge a little! This dish is made for comfort.
I understand your concern about heavy cream, but it really adds a rich flavor! You could try substituting with yogurt if you want something lighter.
It was good, but mine turned out a little thick. I think I should’ve used a splash of pasta water instead of only the cream. Still tasty though!
Could’ve been better. Not sure what I did wrong but it didn’t taste like I expected.
Maybe you added too much garlic? Or not enough cream? Those can really change the flavor.
Absolutely love this recipe! So creamy and delish! 😍
I didn’t have cream so used yogurt! Tasted fine but a bit tangy.
It was ok, but I think it needed more flavor. Maybe some spice? 🤷♀️
I totally agree! A pinch of red pepper flakes would really kick it up a notch! 🌶️
Nah, I thought it had just enough flavor. Sometimes simple is best! 🤷♂️
I don’t know… it was a bit bland for my taste. I added some chili flakes, and it helped a bit.
Tasty! But forgot to buy basil :(. Still good tho. Will try again!
The steps are easy, but 1/2 cup cream feels like a lot—ended up a little too creamy for my taste. I’ll try cutting it down next time.
I followed it pretty closely and it turned out delicious. Only thing: I added a pinch of chili flakes because I like a little kick.
Not gonna lie, I’m skeptical about putting heavy cream in with crushed tomatoes—sounds like it might curdle. But it didn’t! The texture was smooth.
Made this tonight and it turned out so comforting. The cream + parmesan combo is perfection, and the basil at the end really pops.
Yes!! The cream + parmesan combo is exactly what makes it taste restaurant-level. I did a little extra basil on top and it was perfect comforting food.
I tried it but mine turned out kinda too thick? I might’ve cooked the sauce too long. Still tasty tho—next time I’ll use a splash more cream or pasta water.
My sauce split a little when I added the cream 😩 I probably should’ve tempered it. Still ate it anyway, just looked weird.
Could you really call this ‘creamy’ with only 1/2 cup cream for 8 oz pasta? Mine looked more like tomato sauce, but I guess it depends on the tomatoes.
I thought pasta was overhyped but this changed my mind. Will definitely make again!
This recipe is a little off, you forgot to tell us when to add seasoning?
Does it really matter when you add salt and pepper? Just season to your liking, right?
I agree! They really should have specified when to add the seasonings. It made it a bit confusing for me.
Not bad, but mine turned out slightly too salty even though I “added to taste.” Next time I’ll go lighter on the parmesan.
What’s wrong with using canned tomatoes? They r so much easier.
The instructions are clear, but I kinda expected more cheese flavor. Mine thickened a bit too much, so I had to loosen with pasta water.
I’m skeptical about adding cream that late, but honestly it worked. Texture was silky and the parmesan melted nicely.
Same! I was worried it’d split, but the sauce came out smooth. I also add the cream while it’s at a gentle simmer, not boiling.
Easy recipe but kinda lazy on the flavor. Need more garlic or something! 🤔
I totally agree! More garlic would definitely punch up the flavor. I added some red pepper flakes too, and it was delish! 🌶️
Okay but mine turned out a little too thick after adding cheese. Next time I’ll reserve some pasta water to loosen it up.
Yes! Pasta water is the magic—especially after the cheese. I usually save a splash when draining and add it a bit at a time until it’s glossy, not paste-y.
Pretty solid, but I had to tweak it a bit. My tomatoes were more acidic, so I added a tiny pinch of sugar and it balanced out. Also next time I’ll shred the Parmesan a little finer so it melts smoother.
Pretty good, but I think it needs more garlic. Also the sauce thickens fast, so I added a splash of pasta water and it came out perfect.
Heavy cream + tomato always scares me because sometimes it splits. Surprisingly it didn’t, but I cooked too hot at first. I’d recommend keeping the simmer gentle.
Made this tonight—super comforting. The creamy tomato sauce clings to the pasta really well. I used a little extra basil at the end and it tasted restaurant-y.
This was mid. Flavor was okay but kind of plain—salt/pepper helped, but it still needed something like red pepper flakes.
Not gonna lie, I was skeptical about just crushing tomatoes + cream + parm, but it surprised me. Balanced and creamy without being bland.
Made this tonight and it’s seriously cozy. The garlic + crushed tomatoes combo smells amazing, and the cream makes it super silky. I added extra basil and it was perfect.
I’m not sure about the amount of garlic—3 cloves felt like a lot for me, but maybe I just have a sensitive palate. Still tasty though.
I accidentally used half-and-half instead of heavy cream and it was still decent, just less silky. Still enjoyed it with garlic bread.
This was okay… but 8 oz pasta for all that sauce felt like it was a lot? Also where’s the ‘how thick’ guidance lol. Still, easy weeknight meal.
I followed the recipe, but my sauce turned out too watery. What did I do wrong?
Way better than I expected. The 10 minutes simmer did the trick—flavor actually developed instead of tasting like plain canned tomatoes.
This was super cozy. The sauce came out creamy without tasting heavy, and the garlic + basil combo is perfect. I used penne and it still worked great.
Made this last night and it was super comforting. The sauce turned out nice and creamy, and the basil at the end really brightened it up. I didn’t have fresh basil so I used dried—still good though.
My kids loved it! They devoured the whole dish. Thank you!!
This is good but… 8 oz pasta feels small? Like, for my family it didn’t stretch. Recipe’s fine, just scale up if you’ve got hungry people.
Maybe add more seasoning? Seemed kinda plain. 🤷♂️
Pasta + tomato = <3. This is a keeper!
Not a fan. Tastes too rich. I prefer my pasta with just a sauce. But good effort!
I think the richness is what makes it so good! Maybe try adding some spices to balance it out? Just a thought!
Wow!!! 🤤 Absolutely divine!!!
Mine got a bit too thick after I stirred in the cream. Next time I’ll reserve some pasta water to loosen it. Still tasty though!
Really good, but I think 10 minutes simmer might need more like 15 if your tomatoes are less flavorful. Still worth it though—easy weeknight dinner.
Agreed! I’ve had “10 minutes” feel a bit short when the canned tomatoes aren’t super flavorful. I usually do 15 and it comes out richer. Still a great weeknight recipe though.
Hmm, I think 10 mins is fine. Tomatoes are tomatoes 😂 If they taste bland, maybe add extra salt or some garlic powder instead of waiting longer.
Pretty solid recipe. I used penne instead of whatever was on hand and it still worked. Next time I’ll maybe add a pinch of chili flakes for some kick.
Glad it worked with penne! Chili flakes sounds like a perfect upgrade—might try that next time too. The creamy tomato + heat combo is so good.
Absolutely delicious. I don’t even cook much and this was foolproof. Smelled amazing while the onions softened. Will make again.
Right?? The onions getting soft is such a nice smell. I also love that it’s pretty foolproof—mine came out great the first time too. 😄
3 cloves garlic is not enough for me (I used like 6). Otherwise solid. Pasta was creamy and the sauce clung well.
3 cloves not enough?? I think garlic flavor is overrated, but okay 😅 I followed the steps and it was creamy. Next time maybe add more onion instead of more garlic.
Totally fair! 3 cloves can be pretty mild depending on how garlicky you like it—6 sounds about right to me. Glad the creamy sauce turned out well too; I’ve noticed it clings better after tossing on a little extra heat.
Creamy tomato pasta is my comfort food. This one is a keeper for weeknights—minimal effort, lots of flavor. Would definitely make again.
Totally agree—this sounds like the perfect weeknight comfort meal. Minimal steps, but that creamy tomato + parmesan combo always delivers. 😋
Super easy and quick! I added some chicken, and it worked great. Will make again!
Mine was a little too thick after adding the cheese—had to loosen it with a splash of pasta water. Still tasty though!
That makes total sense—cheese can tighten things up fast. A splash of pasta water is exactly the right fix. Glad it was still tasty!
Mine did the same thing 😅 I think my pasta was too dry? Or maybe I used more parmesan than the recipe. Next time I’ll save more pasta water right away.
This recipe is amazing! So creamy and delicious 😍
It’s okay. Kinda bland unless you go heavy on salt/pepper. I wish there was a suggestion for seasoning beyond that.
Yeah, I felt that too. I started adding dried oregano + a pinch of red pepper flakes and it made a big difference—still keeps that creamy vibe. Also let it simmer a few extra minutes so the tomato cooks down.
I followed the recipe but my sauce was too thick! Should I add more cream?
I’m not sure about the 10 minutes simmer—my sauce tasted a bit flat after that. I ended up simmering longer and it improved a lot. Still, the base flavor is good.
This was so yummy! The creaminess is just perfect!
Followed the steps exactly and it came out creamy and flavorful. I used penne and it held the sauce nicely. Fresh basil on top is the move.
Not gonna lie, the directions are straightforward but my sauce split a bit when I added the cream. I whisked the cheese in off heat and it helped, but I’d love clearer guidance.
That happens to me too—cream can split if the sauce is too hot or if the cheese goes in too fast. I usually turn the heat to low (or even off) before adding cream, whisk it in gradually, then add the parmesan slowly. Next time try simmering gently after it’s combined, not boiling.
Pretty easy, especially for a weeknight. The sauce was flavorful, though I think 10 minutes for the tomatoes could be a bit longer for thicker sauce.
Recipe is fine but I hate waiting 10 minutes for tomatoes to simmer. Could you speed it up? Like maybe 5 minutes? 😅
Not sure about the 10 minutes simmer part—my sauce tasted a little raw on the tomatoes. I ended up cooking it longer and then it was better.
Yeah, that 10 minutes might be a little short depending on the brand/temperature of your tomatoes. Good call cooking it longer—tomatoes can taste raw if they don’t simmer enough.
Meh. It’s fine but I’ve had better creamy tomato pastas. Also, basil garnish doesn’t do much if you forgot it (like I did).
Garlic + onion cooked for the exact time? I think I burned mine because my kitchen runs hot. Sauce turned slightly bitter, but I saved it by adding more cream and cheese.
Yeah, garlic can go bitter fast if the pan runs hot. Your fix (extra cream + cheese) is exactly what I’d do—those mellow it out nicely. Next time I’d start garlic on slightly lower heat and keep an eye on it (about 30–60 seconds can be enough).
The onion cook time (5 min) felt short to me; I like mine more caramelized. If you’re like me, give it 7-8 min and you’ll be happier.
Not gonna lie, I thought “crushed tomatoes + cream” would be weird, but it’s actually really balanced. I added chili flakes and it was perfect.
Ok but 2 tablespoons of olive oil feels like not enough? My onions started sticking until I added a little more. Also I kinda forgot the basil and it still tasted decent though.
Perfect! I added some chili flakes for extra kick. Yum!
Pretty good for a weeknight meal. Mine thickened more than expected, so next time I’ll add a splash of pasta water. Still tasted like comfort food.
Glad you liked it! I’ve also noticed it thickens faster if the heat runs a bit high—pasta water really helps smooth it out. Next time try reserving 1/2 cup and adding a splash until it looks right.
Mine was kind of too thick too—maybe my tomatoes were thicker? I added more cream but didn’t think of pasta water. Still tasted good though, like restaurant comfort food. 😅
My onion took longer than 5 minutes, maybe my pan wasn’t hot enough. Other than that, tasty and creamy. Would make again.
Way too much cream for me personally, but I get why people like it. Next time I’d reduce the heavy cream and add more tomato instead.
Totally agree—0.5 cup heavy cream is a lot for my taste too. I’ve been doing closer to 1/4 cup and it still comes out silky. More tomato is a great fix!
Interesting take. I actually like the creaminess, but I’m worried adding more tomato might make it too watery unless you simmer longer. What do you usually do—reduce it at the end?
I don’t eat pasta, but this looks good for my boyfriend. He loves creamy stuff.
This pasta was so delicious! The cream made it so rich. My family loved it!
Pretty good! I thought 10 minutes simmering wasn’t quite enough, so I let the tomatoes go a bit longer and it thickened up nicely.
I tried this once and my sauce was kinda thin, like soup 😅 Maybe I undercooked the tomatoes. How much longer did you simmer?
Nice! I always do longer on the tomatoes too—10 mins feels a little quick for me. Glad it thickened up for you.
I think 1/4 cup Parmesan is kinda low? I added more and it fixed the cheesiness level for me. Otherwise solid recipe.
Way too creamy! I prefer my pasta with less sauce. Next time I’ll use half the cream.
I get what you mean! I also think a bit less cream would let the tomato flavor shine more. Maybe try some olive oil instead?
Why even make it if you don’t want it creamy? That’s like ordering a pizza without cheese! 😂
My first time making something like this! It was easy! Thanks!
I followed it pretty closely and it came out bland until I added extra salt and pepper. After that, it was great. Maybe my tomatoes were less flavorful.
The cream + parmesan combo is legit. I’m giving it 4 stars because I had to add extra salt at the end (my tomatoes were kinda bland).
Yea uhh i burnt the onion a lil and now it tastes bitter 😭 but the idea is good. Next time i’ll watch it closer.
Ahh that’s the onion—burnt bits get super bitter 😭 Your idea still totally works though. Next time just pull the onion a little earlier or lower the heat.
Maybe too much garlic? I always bruise mine but not mince. If it’s bitter, I’d add a pinch more cream or even a tiny bit of sugar to balance—idk though, i’m not a pro.
Honestly? Way too tomato-y for my taste. I added extra cream and it helped, but I’d probably add some Italian seasoning next time.
Totally get that—crushed tomatoes can overpower everything. Your fix (extra cream) sounds spot on. Italian seasoning would definitely help too; I’d also try a pinch of sugar to mellow it out.
This tastes like something from a little Italian spot. The parmesan really levels it up. I even used dried basil because that’s what I had—still great.
Honestly? Restaurant vibes. The onion softened perfectly and the sauce tasted like it had been cooking all day.
I didn’t have heavy cream so I used half-and-half—still okay, but not as rich. The garlic/onion base is definitely the best part.
I love tomato pasta, and this hits the spot. The simmer time makes a difference. Would totally make again for company.