Creamy Tomato Pasta Sauce (easy and delicious!)

Name: Creamy Tomato Pasta Sauce (easy and delicious!)
Prep time: 5 min
Cook time: 15 min
Ingredients: 200 grams dried pasta ((or 300 grams fresh)); 1 tablespoon olive oil; 30 grams butter ((2 tablespoons)); 1/2 onion, (finely chopped, see notes); 3 garlic cloves, (finely diced); 1/2 teaspoon black pepper; 70 grams tomato paste ((1/4 cup)); 3/4 cup cream; 40 grams parmesan, (very finely grated); 1 tablespoon lemon juice; Salt to taste

Published: 18 Mar, 2024 | Modified on: 29 Oct, 2026 | By Emilie Pullar

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5 from 104 votes

Being one of the most popular recipes on my entire site, I feel fairly certain this creamy tomato pasta sauce will become a staple for you. It tastes like something straight out of a restaurant with a simple tomato paste, cream and parmesan base. I add a squeeze of lemon for the perfect finishing touch and the whole thing is ready in no time. Make it to impress friends or if you just need a super quick and utterly delicious dinner.

White plate with rigatoni pasta in a glossy creamy tomato pasta sauce. Grated parmesan cheese on top and a fork resting into pasta.

Hi! 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 anyone you make it for, I promise!

This recipe has countless glowing reviews and I am so excited for you to try it. If you need some suggestions for next time head to my 15 Best Creamy Pasta Recipes, a collection of my favorites!

Main ingredients

Onion - Finely chop half an onion, about 70 grams. It’s optional and I often leave it out. If skipping it, leave out the olive oil too and start by cooking the garlic and pepper in the butter.

Garlic - Fresh garlic cloves are the best option, finely diced.

Tomato paste - This gives the sauce its rich tomato flavor without needing canned or fresh tomatoes. Cook it for a minute or two before adding the cream, stirring so it doesn’t catch.

Cream - Heavy, double or whipping cream is best for cooking as it's the most stable.

Parmesan cheese - For any pasta sauces it needs to be grated super finely either with a microplane or the star side of a box grater. Another trick is grinding it up into a powder in a smoothie maker.

Lemon juice - Fresh lemon juice adds the perfect balance to this sauce and cuts through the richness of the cream and parmesan.

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.

Onion frying in a stainless steel fry pan with a wooden spoon.

1. 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 color so turn the heat down if you need to.

Pepper and garlic being mixed into onions with a wooden spoon.

2. Add the garlic and pepper and mix well, cook for a further minute.

Tomato paste being whisked into onion mixture in the pan.

3. Add the tomato paste and let it cook for a minute or two, stirring.

4. Add the cream and mix well. It should never boil, only be at a gentle simmer. Add the lemon juice and mix in quickly.

Grated parmesan added to top of the sauce.

5. Add the grated parmesan cheese in two separate lots, letting it melt into the sauce between each addition.

Cooked rigatoni pasta bubbling in sauce in the fry pan.

6. Add the cooked pasta in with a splash of pasta water and let it gently bubble away for 1-2 minutes.

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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 the sauce as needed.

Try this baked version!

Try this similar baked pasta alla vodka, it's insanely good!

Get the recipe

Common questions

What kind of cream is best for pasta sauces?

Heavy, double or whipping cream is the most stable to cook with. That is why I always suggest reserving pasta water, so you can thin it down if you need.

How much pasta do I need per person?

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.

How can I store leftovers?

This pasta is best eaten fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or cream to loosen the sauce.

What pasta shape works best with this sauce?

I have used rigatoni as it's one of my personal favorites but this sauce works with absolutely any shape, fresh or dried.

Cooked pasta in the stainless steel fry pan on a white bench top. Serving spoon resting in.

Some other pasta recipes to try

If you loved this creamy tomato sauce then check out my recipe section for countless other pasta recipes. Here are some suggestions for next time.

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!)

5 from 104 votes

Author: Emilie Pullar

Prep time:5

Cook Time:15

Servings: 2 people

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A glossy creamy tomato sauce that takes no time to make but tastes like it's from a restaurant! A creamy parmesan base with tomato paste, garlic and a squeeze of lemon for the perfect finishing touch.

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Ingredients

200 grams dried pasta (or 300 grams fresh)
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, very finely grated
1 tablespoon lemon juice
Salt to taste

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 the diced 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.
Add the cream and whisk to combine evenly. The cream should only ever be at a very gentle simmer, never boiling, so adjust heat 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 each addition 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 - My half onion weighs about 70 grams. It’s optional and I often leave it out if I am feeling lazy! If skipping it, leave out the olive oil too. Melt the butter, then add the garlic and pepper.

Timing the pasta - 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 - This sauce only needs a splash, but always reserve a mug of pasta water before draining so you can loosen it as needed. I transfer my pasta straight from the pot into the sauce, keeping the water handy.

Keep it saucy - The sauce might look quite generous at first, but pasta absorbs liquid quickly, including while you’re serving it. Keep it a little looser in the pan than you want it in the bowl. I would always rather have too much sauce than too little!

Author: Emilie Pullar

Prep Time: 5

Cook Time: 15

Course: Vegetarian

Cuisine: Italian Inspired

Keyword: creamy, pasta, sauce, tomato

Did you make this recipe?Tag @burntbuttertable on Instagram so we can see! Also please leave a review down below, it means the world!

Hi, I'm Emilie

I've spent years testing pasta doughs, sauces, and weeknight favorites so you don't have to. Everything on The Burnt Butter Table is designed to be simple, comforting, and unbelievably delicious.