Super Easy Creamy Tomato Pasta Recipe

Make Super Easy Creamy Tomato Pasta Recipe in 25 minutes for a silky, tangy weeknight dinner.

Ingredients

• 8 ounces uncooked pasta
• 2 tablespoons butter
• 2-3 cloves garlic minced
• 2 tablespoons tomato paste
• 1 (14 ounce) can tomato sauce
• 3/4 cup heavy/whipping cream
• 1/4 teaspoon Italian seasoning
• Salt & pepper to taste
• Freshly grated parmesan cheese for serving, to taste

Instructions

Step 1: Boil the pasta

Bring a large pot of well-salted water to a rolling boil and cook the pasta until just al dente according to package timing. Drain leaving a small cup of the pasta cooking water reserved; the pasta should be springy and slightly firm to the bite so it will finish perfectly when tossed with the sauce.

Step 2: Sauté the aromatics in butter

While the pasta cooks, melt the butter in a skillet over medium-high heat, then add the minced garlic and sauté, stirring constantly, until fragrant and just turning golden—about a minute. The garlic should be soft and glossy but not browned, infused into the butter so you can see the tiny translucent pieces suspended in the fat.

Step 3: Build and simmer the creamy tomato sauce

Stir in the tomato paste so it loosens and toasts briefly with the butter and garlic, then pour in the tomato sauce, heavy cream, and sprinkle in the Italian seasoning. Stir continuously until the sauce is homogeneous and silky, a warm orangey-pink, then allow it to simmer gently until it thickens and reduces slightly—soft bubbles, glossy surface, sauce clinging to the spoon. This is the visual milestone where the sauce becomes velvety and cohesive, ready to coat pasta.

Step 4: Season and balance

Taste the sauce and finish with salt and plenty of freshly cracked black pepper; if it feels too sharp or acidic, add just a pinch of sugar to round it out. The sauce at this point should be balanced—creamy, tangy, and smooth, with visible flecks of seasoning and softened garlic.

Step 5: Toss, finish, and serve

Drain the pasta and immediately toss it with the sauce, adding a splash of the reserved hot pasta water if the sauce needs loosening so it clings and forms glossy ribbons around each penne tube. Serve immediately in a simple ceramic bowl and shower with freshly grated parmesan that begins to melt on contact for a silky, umami finish.

Notes

• Reserve a cup of pasta cooking water to loosen the sauce as needed.
• Do not overcook the pasta; finish it in the sauce for best texture.
• Use freshly grated parmesan for better melting and flavor.
• If sauce tastes too acidic, add a pinch of sugar to balance.
• For a lighter version, swap heavy cream for half-and-half.