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?