I built a 25-minute Creamy Tomato Pasta using canned tomatoes, pantry staples, and one surprising trick that makes the sauce come together in minutes.

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I started making this Easy Creamy Tomato Pasta when weeknights got chaotic, and now it’s a habit I can’t kick. The silky canned tomato cream sauce feels fancy but only needs pantry staples, and it comes together in about 25 minutes so no stressing.

I love the pop from garlic and the way freshly grated Parmesan cheese melts into every forkful. Sometimes I half expect it to taste like it took longer, you know?

I post it under Creamy Tomato Pasta and it always shows up as the best Easy Pasta Dinner for friends who want comfort without fuss.

Ingredients

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Pasta is mostly carbs so it gives quick energy, little protein but filling.
Crushed tomatoes add bright acidity, vitamin C and lycopene, slightly sweet.
Cream brings silky richness, several fats and calories, makes sauce smooth.
Parmesan adds umami saltiness, a bit of protein and calcium, savory kick.
Garlic and onion give aromatic depth, small amounts of fiber and antioxidants.
Olive oil adds healthy fats, butter gives richness and rounder mouthfeel.
Basil brightens flavor fresh, pepper flakes add heat, both boost aroma.
Tomato paste thickens sauce and deepens tomato flavor without extra moisture.
A pinch of sugar balances acidity, makes sauce taste rounder not overtly sweet.

Ingredient Quantities

12 oz (340 g) pasta (penne, rigatoni or spaghetti)

1 tbsp olive oil

1 small yellow onion, finely chopped

3 cloves garlic, minced

1 (28 oz / 800 g) can crushed tomatoes

1 tbsp tomato paste

1/2 tsp sugar

1/4 to 1/2 tsp red pepper flakes, optional

1/2 cup (120 ml) heavy cream or half and half

2 tbsp unsalted butter

1/2 cup (50 g) freshly grated Parmesan cheese, plus extra for serving

Salt and freshly ground black pepper, to taste

1/4 cup chopped fresh basil or a small handful

How to Make this

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1. Bring a large pot of generously salted water to a boil and cook the pasta according to package directions until just al dente, about 8 to 10 minutes depending on shape; before draining, scoop out and reserve about 1/2 cup pasta water, then drain the pasta, do not rinse.

2. While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely chopped onion and cook, stirring now and then, until soft and translucent, about 4 to 5 minutes.

3. Add the minced garlic to the onions and cook for 30 to 45 seconds until fragrant but not brown.

4. Stir in 1 tablespoon tomato paste and cook 30 to 60 seconds to caramelize it a bit, this really boosts the flavor.

5. Pour in the crushed tomatoes, add 1/2 teaspoon sugar and 1/4 to 1/2 teaspoon red pepper flakes if using, bring to a gentle simmer, then reduce heat and let it bubble gently for about 8 minutes so the sauce thickens slightly.

6. Turn the heat to low, stir in 1/2 cup heavy cream or half and half, 2 tablespoons butter, and about 1/2 cup freshly grated Parmesan until everything is melted and the sauce is silky; avoid boiling after adding the cream or it can split.

7. Taste and season with salt and freshly ground black pepper, adjust sweetness or heat if needed.

8. Add the drained pasta to the skillet and toss to coat, adding reserved pasta water a splash at a time to loosen the sauce and make it cling to the pasta, you may not need all of it.

9. Stir in 1/4 cup chopped fresh basil and another sprinkle of Parmesan, give one last toss and serve hot with extra cheese at the table.

Equipment Needed

1. Large pot for boiling the pasta (6 quart or larger)
2. Colander to drain the pasta, dont rinse
3. Large skillet or sauté pan big enough to toss the pasta in
4. Wooden spoon or silicone spatula for stirring
5. Tongs or a pasta fork to transfer and toss the noodles
6. Chef’s knife for the onion, garlic and basil
7. Cutting board, roomy enough to chop on
8. Measuring cups and spoons plus a 1/2 cup measure to reserve pasta water
9. Fine grater or microplane for freshly grated Parmesan

FAQ

Q: Can I swap the pasta for something else?

A: Yes. Penne or rigatoni hold the sauce best, but spaghetti works fine too. If you use fresh pasta cook it much shorter, and always salt the water. Dont overcook it cause it will keep softening in the sauce.

Q: Can I make this dairy free or lighter?

A: For dairy free use full fat canned coconut milk or a cashew cream and vegan butter, and swap Parmesan for nutritional yeast. Coconut will change the flavor so taste as you go. To make it lighter use half and half or low fat milk plus a teaspoon of cornstarch to thicken, or just use less cream.

Q: How do I store and reheat leftovers?

A: Keep in an airtight container in the fridge up to 3 to 4 days. Reheat on the stove over low heat with a splash of water or milk to loosen it, stirring so it warms evenly. Microwave works too, but add a little liquid and stir halfway through.

Q: Can I freeze this?

A: The sauce freezes well for about 2 to 3 months. Freeze the sauce separate from the pasta if you can, because the noodles can get mushy. Thaw overnight in the fridge and reheat gently, adding a splash of cream or water.

Q: My sauce tastes too acidic or bland, what do I do?

A: If too acidic add the 1/2 teaspoon sugar the recipe calls for, or a small pinch of baking soda (it will fizz) to neutralize acid. To boost flavor add more salt, a pat of butter, or more Parmesan. If its bland, a little extra garlic or red pepper flakes helps.

Q: How do I stop the cream from curdling when I add it?

A: Temper the cream by stirring a few spoonfuls of hot sauce into the cream first, then add it back to the pot. Turn the heat down and avoid boiling hard after the cream is in. The butter and cheese also help stabilize the sauce.

Easy Creamy Tomato Pasta Recipe Substitutions and Variations

Heavy cream: swap with half and half 1:1, or for a lower fat fix whisk 1/2 cup milk with 2 tbsp melted butter (gives similar richness). don’t panic if it’s a little thinner, sauce will still be creamy.
Parmesan cheese: use Pecorino Romano or Asiago 1:1 (Pecorino is saltier so cut the salt a bit), or for a vegan option try 2 to 3 tbsp nutritional yeast plus a pinch of salt for that cheesy umami.
Crushed tomatoes: use a 28 oz jar of tomato passata or two 14 oz cans of diced tomatoes pulsed/blended until smooth; if it’s too loose stir in an extra tbsp of tomato paste to thicken.
Pasta: swap with the same amount of gluten free or chickpea pasta (cook times vary), or go spiralized zucchini noodles for a low carb option but toss them with the sauce just briefly so they don’t get soggy.

Pro Tips

– Save more pasta water than you think, at least 3/4 cup if you can. The starchy water is what makes the sauce cling, so add it a splash at a time until the texture feels right, dont dump it all in at once.

– Take the pan off the heat before you stir in the cream and butter so it wont split, and if your cream is cold let it sit out a few minutes first. Gently warming the dairy keeps the sauce silky instead of curdled.

– Let the tomato paste cook a little longer than you expect so it actually caramelizes, about 45 to 90 seconds, it sounds small but it adds big depth to the sauce. Dont rush this step, it changes the whole flavor.

– Always use freshly grated Parmesan and taste for salt during the process, not just at the end. Fresh parm melts and binds better, and seasoning in layers means you wont need to over-salt later; finish with a tiny knob of butter or a drizzle of good olive oil if you want extra gloss.

Easy Creamy Tomato Pasta Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I built a 25-minute Creamy Tomato Pasta using canned tomatoes, pantry staples, and one surprising trick that makes the sauce come together in minutes.

Servings

servings

Calories

603

kcal

Equipment: 1. Large pot for boiling the pasta (6 quart or larger)
2. Colander to drain the pasta, dont rinse
3. Large skillet or sauté pan big enough to toss the pasta in
4. Wooden spoon or silicone spatula for stirring
5. Tongs or a pasta fork to transfer and toss the noodles
6. Chef’s knife for the onion, garlic and basil
7. Cutting board, roomy enough to chop on
8. Measuring cups and spoons plus a 1/2 cup measure to reserve pasta water
9. Fine grater or microplane for freshly grated Parmesan

Ingredients

12 oz (340 g) pasta (penne, rigatoni or spaghetti)
1 tbsp olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 (28 oz / 800 g) can crushed tomatoes
1 tbsp tomato paste
1/2 tsp sugar
1/4 to 1/2 tsp red pepper flakes, optional
1/2 cup (120 ml) heavy cream or half and half
2 tbsp unsalted butter
1/2 cup (50 g) freshly grated Parmesan cheese, plus extra for serving
Salt and freshly ground black pepper, to taste
1/4 cup chopped fresh basil or a small handful

Directions

Bring a large pot of generously salted water to a boil and cook the pasta according to package directions until just al dente, about 8 to 10 minutes depending on shape; before draining, scoop out and reserve about 1/2 cup pasta water, then drain the pasta, do not rinse.
While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely chopped onion and cook, stirring now and then, until soft and translucent, about 4 to 5 minutes.
Add the minced garlic to the onions and cook for 30 to 45 seconds until fragrant but not brown.
Stir in 1 tablespoon tomato paste and cook 30 to 60 seconds to caramelize it a bit, this really boosts the flavor.
Pour in the crushed tomatoes, add 1/2 teaspoon sugar and 1/4 to 1/2 teaspoon red pepper flakes if using, bring to a gentle simmer, then reduce heat and let it bubble gently for about 8 minutes so the sauce thickens slightly.
Turn the heat to low, stir in 1/2 cup heavy cream or half and half, 2 tablespoons butter, and about 1/2 cup freshly grated Parmesan until everything is melted and the sauce is silky; avoid boiling after adding the cream or it can split.
Taste and season with salt and freshly ground black pepper, adjust sweetness or heat if needed.
Add the drained pasta to the skillet and toss to coat, adding reserved pasta water a splash at a time to loosen the sauce and make it cling to the pasta, you may not need all of it.
Stir in 1/4 cup chopped fresh basil and another sprinkle of Parmesan, give one last toss and serve hot with extra cheese at the table.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.