Craving a quick, comforting pasta dinner? This creamy tomato pasta sauce is my go-to recipe when I need something fast, flavor-packed and utterly delicious. Made with tomato paste, cream, parmesan and a squeeze of lemon, it comes together in just 10 minutes to make the dreamiest pink sauce. Perfect for busy weeknights or to impress friends, this silky tomato-based pasta sauce clings beautifully to any shape and tastes like something straight out of a restaurant.
Over time I have simplified this recipe to make it even easier. It used to include white wine and anchovies but I found the fresh lemon juice gives it the right acidity. Now it is built entirely from pantry staples!
If you are torn between a tomato or creamy pasta sauce this creamy tomato (pink sauce) is the perfect middle ground. My husband Dave is team tomato and I am a creamy pasta sauce lover so this brings our two worlds together! It's a sauce that works with any pasta shape and will be a hit with the whole family, I promise!
If you want some other tomato based recipes, try:
Main ingredients
Diced onion - This really is optional and I often leave it out.
Garlic - Fresh garlic cloves are the best option, finely diced.
Tomato paste - Tomato paste needs to be cooked out for a few mins.
Cream - In USA use a heavy cream and you can always use extra pasta water to thin down. A single or light cream in other countries works well.
Parmesan cheese - It might sound strange but I like to blend up parmesan in a mini smoothie maker/bullet, it grinds it down into a nice powder consistency. Finely grated with a microplane or the star side of your box grater is great too!
Black Pepper - I LOVE pepper so always use it in every pasta sauce I make, I might be a little heavy handed so adjust to your preference.
Lemon juice - I use freshly squeezed lemon juice in 99% of my recipes, it adds much needed freshness to a rich dish. Make sure the heat is low when adding.
How to make this recipe
The full ingredient list, method and a short tutorial video are in the recipe card below, this is just for a visual reference.
ONE: In a large pan, fry the onion in olive oil and butter over a medium heat until softened, 4 - 5 minutes. Don't let them colour so turn the heat down if you need to.
TWO: Add the garlic and pepper and mix well, cook for a further minute.
THREE: Add the tomato paste and let it cook for a minute or two, stirring.
FOUR: Add the cream, you don't want a lot of heat here so switch to a low heat. The cream is at a very gentle simmer. Whisk together. Add the lemon juice and whisk in quickly.
FIVE: It will look a bit dodgy at first but it will come together to a nice orange sauce like this. I love a flat whisk for this.
SIX: Add the grated parmesan cheese in a few separate lots, letting it melt into the sauce between each addition.
SEVEN: Add your cooked pasta of choice straight into the sauce with a splash of pasta water and let it gently bubble away for a minute or two to thicken.
Would you like to save this?
We'll email this link to you, so you can come back to it later!
Expert tips for making creamy tomato pasta sauce
- Prep before you start. This sauce cooks fast, so have everything chopped and ready to go.
- Weigh your pasta portions. Aim for 100 grams (3½ oz) dried or 150 grams (5 oz) fresh per person for the perfect sauce ratio.
- Use a large skillet to make sauce that the pasta will fit into at the end.
- Don't have your heat too high. The sauce should just be at a nice gentle simmer the whole time.
- Undercook your pasta! I always undercook dried pasta by a minute so it can finish cooking in the sauce and still be al dente. By letting pasta bubble away in the sauce you allow the pasta to take on flavor and it helps thicken the sauce too.
- Try to have the pasta and sauce finish together so you can move the pasta straight into the pan from the water.
- Save some pasta water. Always keep a cup on hand to loosen or thicken the sauce as needed.
Why starchy pasta water is your best friend!
You'll hear me harp on about the magic that is pasta water in 99% of my recipes. It really is a key ingredient in every sauce I make. The starch left behind in the water acts as a thickening agent and helps sauces cling to the pasta. The amount of water you use to cook your pasta plays a big role in how starchy it is!
My perfect ratio can be found in my guide to cooking the perfect pasta which is so worth reading. For 400 grams pasta (14 oz) I use 2.5 quarts of water and 1.5 tablespoons of salt.
Pasta soaks up liquid so quickly so I add enough pasta water to make it quite liquidy. By the time I serve into bowls and take to the table it hasn't dried up. You'll get to know what the right consistency is with some practice, you can't go wrong though I promise!
Try this baked version!
Try this similar baked pasta alla vodka, it's insanely good!
Topping ideas
Add something to finish your pasta, crispy sage for aroma, or the panko crunch from my Broccoli Pasta. For a fresh contrast, try torn burrata and basil, plus a drizzle of olive oil and red pepper flakes.
Recipe FAQs
Use what’s available, heavy or whipping cream in the U.S., or single/light cream elsewhere. You can always thin it with a splash of pasta water if it’s too thick.
This is all about personal preference. For big eaters (I include myself in that!) around 100g - 120g of dried pasta or 150g of fresh is about what I aim for per person.
It’s best fresh, but will keep up to 2 days in an airtight container in the fridge. Reheat gently with a splash of water or cream to loosen the sauce.
This creamy tomato sauce works with any shape, long or short, fresh or dried! If you’re making homemade, try my pasta dough recipe to make some pappardelle. Another favorite shape is my homemade orecchiette.
Check out my creamy tomato and sausage pasta, it's the best. You could also toss through some cooked chicken breast or thighs at the end.
Some other dishes to try?
I hope this becomes one of your new go-to weeknight recipes. Once you make this creamy tomato pasta sauce from scratch, it’s hard to go back to jarred sauce again, it’s that good!
Check out my recipe section for all sorts of easy pasta dishes, from homemade shapes to more quick sauces.
Did you make this recipe?
I would LOVE it if you could leave a review and star rating down below. Also please tag me on Instagram if you share a photo of the dish!
Recipe
Creamy Tomato Pasta Sauce (easy and delicious!)
Would you like to save this?
We'll email this link to you, so you can come back to it later!
Ingredients
- 1 tablespoon olive oil
- 30 grams butter 2 tablespoons
- ½ onion finely chopped, see notes
- 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
Instructions
- Get a pot of heavily salted water boiling for your pasta and cook pasta, timing it to add straight into the sauce at the end. (see note below) If you drain the pasta before sauce is ready make sure to reserve a mug of the pasta water first.
- Heat the olive oil and butter in a big frying pan over medium - high heat and add onions.
- When sizzling, lower the heat to medium - low and cook for 4 - 5 minutes until soft.
- Add the garlic and pepper and cook for a further minute or two. Nothing should be browning so turn the heat to low if you need.
- Add the tomato paste and whisk to combine, cooking for a minute or two.
- With the heat still low - medium add the cream and whisk to combine evenly. The cream should only ever be at a VERY gentle simmer so adjust heat to low if you need.
- Add the lemon juice and whisk in quickly. If you ever have trouble with it curdling your sauce you can put it in at the end with the cooked pasta.
- Add the finely grated parmesan in three separate lots, whisking in between to make sure it has melted.
- Add your pasta straight into the sauce with a splash of pasta water (about ¼ cup). Let the pasta bubble away in the sauce gently for a minute or two to thicken the sauce. Loosen with more pasta water if you need to.
- Taste for seasoning and add salt to taste.
- Serve and enjoy. I love to add some extra parmesan and black pepper plus some fresh basil leaves never go astray.
- Check out video below to see it come together.
Video
Notes
- Onion - If you live in the USA you might not be aware your onions are HUGE! My half onion was about 70 grams.
- Timing of cooking the pasta is something you will get used to the more you make the recipe. If your dried pasta is going to take 11 - 12 minutes to boil then start the sauce about 3 - 4 minutes into the pasta cooking.
- Pasta water is a pasta sauce's best friend, this one only needs a splash but make sure you always reserve some before draining. That is why I add my pasta straight from the pot into the sauce, no draining, so there is a full pot of pasta water sitting there.
- I try to make my pasta sauces quite 'saucy' so you might think you have far too much sauce but as it sits the pasta will soak it up quickly. By the time you spoon it into bowls and get it to the table you'll see a lot has been reduced. I would always rather have too much than too little!
- Serve it with my easy iceberg wedge salad!
Caitlin says
I was pretty fast and loose with quantities, due to having a small child yelling for his dinner. Still turned out great! Nice and simple, easy to follow. The lemon does add a nice freshness to the flavour.
Emilie Pullar says
Hi Caitlin, thanks so much for making and leaving a review! Glad you enjoyed 🙂
Lucy says
Made this (with your orecchiete) for a heartbroken friend. Can confirm it is both uplifting and delicious! Perfect with an acidic green salad on the side.
Emilie Pullar says
Ohhh I am so glad this might have cheered your friend up. Pasta is so powerful in that way! 🙂
Dani says
I've followed you on Insta for a while now; this was the first recipe I actually made - unintimidatingly simple 😉
I'm so glad I did, because I would never have come up with this specific combo on my own (the wine, the cheese, etc.) Although I reduced the wine thoroughly, I believe the acidity did curdle the cream a bit..... or was that an issue with the whisking?
In any case, it didn't matter because it was absolutely delicious. Thanks for inspiring me and showing what's possible!
Emilie Pullar says
Hi Dani, thank you for such a lovely comment and so sorry for my slow reply! I try and whisk quite quickly and not have it too hot and it never splits. Glad it was still delicious! 🙂
Shermaine Tan says
Made this for Christmas dinner and it was perfect. It's tangy and flavourful, threw in some mushrooms and broccoli. The lemon juice is definitely a nice finishing touch.
Abby says
I made this to go with the Gnocchi Sardi pasta and it was absolute perfection. Creamy, saucy deliciousness that the pasta clung to. My toddler was a huge fan also, eating the anchovies off the chopping board before i even had a chance to add them.
Amanzi says
The most delicious decadent pasta sauce. So easy and the white wine adds the perfect flavour to the tomato and cream. Topped it with burrata and crispy prosciutto; perfection! Another stellar Emilie sauce!!
Sarah says
I am not exaggerating when I say this recipe has changed my life. I make this at least once a week and when I'm not making it I'm dreaming of it. Topping it (or any pasta) with your crispy herby breadcrumbs is also a game changer
Jessica says
The most glorious creamy tomato sauce I've ever made. Thank you Emilie for sharing your recipe.
Emilie Pullar says
Yay so glad you enjoyed it Jessica! 🙂
Jenessa says
Delicious! Easy to make and loved the depth of flavor!!!!!
Emilie Pullar says
Yay so glad you liked it!! 🙂
EC in DE says
I made this for my mom’s very Italian, very picky family and they LOVED it. As did my less adventurous partner and his friends. It’s so versatile, delicious, tastes indulgent but comes together so seamlessly. ‘Picky’ tried to autocorrect to lucky and it’s very true. Any guest would be lucky if you made this for them.
Emilie Pullar says
I love this! Thank you so much for making it! 🙂
Elizabeth says
This was delicious!
Emilie Pullar says
So happy to hear! Thank you for making it 🙂
Laura says
This is such a great sauce, thank you! I was looking for a sauce that was easy, fast, and included pantry items I had, this was perfect. I did leave out the anchovies, simply because I don’t eat fish.
Emilie Pullar says
So glad you enjoyed it!! I often leave them out if I don't have them, it doesn't make a huge difference! 🙂
Michy says
I made this with udon and used white miso instead of anchovies. I used Miyoko's butter and a vegan parm, it was supremely delicious. Thank you for sharing!
Emilie Pullar says
Hi, this sounds so delicious! Love how you've put your own spin on it! 🙂
Maria L says
I was going to ask about that. I'm vegetarian and I definitely can't use anchovies. Thank you it's good to know you had success substituting it.
Ness says
This was so so good! The ratios were perfect - even with dried pasta it was delicious. Thanks for the recipe!
Emilie Pullar says
Hi Ness, thanks so much, so glad you enjoyed it!
Kandace says
I followed your orecchiette recipe which turned out so well and with this sauce, it was a perfect meal! The lemon was a great addition, I think I will do this for a lot of pasta dishes now. Thank you for sharing the recipe!
*for instruction 2, do you add the garlic with the onions and anchovies? I think I added them a bit late and they were undercooked. Still tasted great though 🙂
Emilie Pullar says
Hi Kandace, I am so sorry I hadn't put when to add the garlic! Have updated it, thank you so much for letting me know! So glad it still worked out well 🙂
Jordan says
What does the lemon do?
Emilie Pullar says
I always add a squeeze of lemon to most dishes it just adds a nice freshness and zing 🙂
Becca says
A pasta Sunday staple sauce! I love the way the lemon adds so much brightness to the pasta. Made this recipe three times and it’s always a hit!
Emilie Pullar says
Hi Becca! So glad you loved it! I think I'm incapable of making a sauce without lemon haha 🙂
Kate says
What DOESN'T the lemon do is the question! So many gorgeous elements in this dish
Emilie Pullar says
hahaha I am so lemon obsessed! It really brightens up any pasta dish 🙂