Chef Marco Rossi - Italian Cuisine Specialist
👨‍🍳 Italian Cuisine Expert

Recipe by Mitchell

🎓 Culinary Arts Graduate ⏰ 16+ Years Experience 🍽️ Traditional Italian Cooking

❤️ My Recipe Story

"This creamy tomato pasta recipe comes from my nonna's kitchen in Tuscany. She taught me that the secret to exceptional tomato sauce lies in simplicity - quality ingredients, proper timing, and a touch of cream to bring everything together harmoniously."

Marco specializes in authentic Italian cuisine with a focus on simple, traditional recipes that showcase quality ingredients. His approach emphasizes technique and timing to create restaurant-quality dishes that are accessible to home cooks.

View All Mitchell's Recipes →
Creamy tomato pasta in white bowl, garnished with fresh basil and grated Parmesan cheese, with rich orange-pink sauce coating the penne

Building the Perfect Tomato Base

The foundation of exceptional creamy tomato pasta lies in developing a rich tomato base. Starting with good quality canned crushed tomatoes and enhancing them with tomato paste creates depth and concentration of flavor that fresh tomatoes often can't match in a quick weeknight recipe.

Simmering the tomato base allows excess moisture to evaporate and flavors to concentrate. This step is crucial - rushing it will result in a watery sauce that won't properly coat the pasta or integrate well with the cream.

💡 Professional Tip

Add a pinch of sugar to balance the acidity of the tomatoes. This small addition brightens the overall flavor without making the sauce noticeably sweet.

Frequently Asked Questions

Heavy cream works best for richness and stability. Whole milk can work but may curdle - add it slowly off the heat and don't let it boil.

Penne, rigatoni, or fusilli work excellently as their shapes hold the creamy sauce. Avoid delicate pasta like angel hair which can become overwhelmed.

Substitute coconut cream for heavy cream and nutritional yeast for Parmesan. The flavor will be different but still delicious.

Add cream slowly over low heat and don't let the sauce boil after adding cream. The starch from pasta water also helps bind the sauce.

Absolutely! Grilled chicken, Italian sausage, or shrimp work wonderfully. Cook proteins separately and add them with the pasta.

Gradually add reserved pasta water until you reach the desired consistency. The starchy water helps the sauce cling to pasta.

Yes, but you'll need about 1.2kg ripe tomatoes, peeled and chopped. Cook them longer to concentrate flavors and remove excess moisture.

Refrigerate for up to 3 days. Add a splash of milk or cream when reheating to restore creaminess. Reheat gently to prevent separation.

Recipe Troubleshooting Guide

✅

Sauce Too Watery

Problem: Tomato sauce is thin and won't coat pasta properly

Solution: Simmer uncovered longer to reduce moisture, or add 1-2 tablespoons tomato paste to thicken and concentrate flavor.

✅

Cream Curdling

Problem: Cream separates or curdles when added to sauce

Solution: Remove from heat before adding cream, add slowly while stirring, and ensure sauce isn't too hot. Don't boil after adding cream.

✅

Sauce Not Sticking

Problem: Sauce slides off pasta instead of coating

Prevention: Add reserved pasta water gradually while tossing. The starch helps bind sauce to pasta. Ensure pasta is hot when combining.

✅

Too Acidic

Problem: Sauce tastes too sharp or acidic

Recovery: Add 1/2 teaspoon sugar, a pinch of baking soda, or extra cream to balance acidity. Longer cooking also mellows acid flavors.

✅

Bland Flavor

Problem: Sauce lacks depth and tastes flat

Prevention: Increase salt, add more garlic, or include additional herbs like oregano or thyme. A splash of wine also adds complexity.

✅

Flavor Balance Issues

Too Sweet: Add more lemon juice or a pinch of salt to balance sweetness

Too Salty: Balance with cream, sugar, or serve over additional plain pasta

Bland: Increase garlic, add fresh herbs, or finish with good quality olive oil and black pepper

Ingredients for creamy tomato pasta including canned tomatoes, heavy cream, fresh basil, garlic, and Parmesan cheese arranged on marble counter

Choosing Quality Ingredients

The simplicity of this dish means each ingredient matters. Choose high-quality canned crushed tomatoes - San Marzano or other Italian varieties provide the best flavor. Look for tomatoes with minimal added ingredients, ideally just tomatoes and salt.

Fresh basil makes a significant difference over dried. Choose basil with bright green leaves and strong aroma. If storing, keep stems in water like flowers to maintain freshness until ready to use.

Essential Ingredient Notes

  • Canned Tomatoes: San Marzano or other high-quality Italian tomatoes provide the best flavor. Avoid tomatoes with excessive additives or preservatives.
  • Heavy Cream: Use cream with at least 35% fat content for richness and stability. Lower-fat alternatives may curdle or create thin sauce.
  • Parmesan Cheese: Freshly grated Parmigiano-Reggiano provides the best flavor and melting quality. Pre-grated cheese often contains anti-caking agents that affect texture.
Creamy tomato sauce simmering in large skillet with pasta being added, showing the proper technique for combining sauce and pasta

Mastering the Pasta Technique

Proper pasta cooking is essential for this dish. Cook pasta until al dente - it should have a slight bite when tested. The pasta will continue cooking briefly when tossed with the hot sauce, so slightly undercooking prevents mushiness.

Reserved pasta water is the secret to silky, cohesive sauce. The starchy, salted water helps bind the sauce to the pasta and adjusts consistency perfectly. Always reserve some before draining, as you can't recreate this once it's gone down the drain.

Perfect Sauce Integration

Combine hot pasta with sauce off the heat, adding pasta water gradually while tossing vigorously. This creates an emulsion that coats each piece of pasta beautifully.

Easy Creamy Tomato Pasta

Prep 10 min
Cook 15 min
Serves 4 servings
Level Easy

📋 Ingredients

For the Pasta

  • 800g canned crushed tomatoes
    High-quality Italian tomatoes preferred
  • 180ml heavy cream
    At least 35% fat content
  • 2 tbsp tomato paste
    Concentrates and deepens flavor
  • 60g fresh basil leaves, chopped
    Reserve some for garnish
  • 100g Parmesan cheese, grated
    Freshly grated works best
  • 30g butter
    Adds richness and glossy finish
  • 1 tsp sugar
    Balances tomato acidity

For the Sauce

  • 400g penne or rigatoni pasta
    Short pasta shapes hold sauce best
  • 30ml olive oil
    Extra virgin for best flavor
  • 4 cloves garlic, minced
    Fresh garlic essential for flavor
  • 1 small onion, finely diced
    Sweet onion works well
  • 1 tsp dried oregano
    Classic Italian herb pairing
  • 1/4 tsp red pepper flakes
    Optional, adds gentle heat
  • 1 tsp salt
    Season pasta water generously

Instructions

  1. Cook Pasta

    Bring large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Reserve 240ml pasta water before draining.

  2. Sauté Aromatics

    Heat olive oil in large skillet over medium heat. Add diced onion and cook 3-4 minutes until softened. Add minced garlic and cook 1 minute until fragrant.

  3. Build Tomato Base

    Stir in tomato paste and cook 1 minute. Add crushed tomatoes, oregano, salt, pepper, red pepper flakes, and sugar. Simmer 8-10 minutes until slightly thickened.

  4. Add Cream

    Reduce heat to low. Slowly stir in heavy cream until well combined. Add butter and half the Parmesan cheese. Simmer 2-3 minutes until smooth.

  5. Combine and Serve

    Add drained pasta to sauce with 120ml reserved pasta water. Toss until well coated, adding more pasta water if needed. Stir in fresh basil. Serve immediately topped with remaining Parmesan and extra basil.

Recipe Notes & Tips

Storage

Store leftovers in refrigerator for up to 3 days. Add a splash of cream or milk when reheating to restore creamy consistency. Reheat gently to prevent separation.

Serving Suggestions

Serve with garlic bread and a simple green salad. This pasta pairs beautifully with grilled chicken, Italian sausage, or sautéed vegetables for a more substantial meal.

Variations

Add sun-dried tomatoes for extra flavor, substitute half the cream with mascarpone for richness, or include roasted red peppers for sweetness and color. Fresh spinach wilted in at the end adds nutrients and color.