This Creamy Tomato Sauce is a great tomato-based pasta sauce with a luxurious and satisfying creaminess that makes for a nice change from traditional marinara on spaghetti night.
If there's any cooking skill that I HIGHLY recommend everyone developing, it's knowing how to make a few sauces. Once you've got a few sauce methods in your arsenal, you can really make some amazing meals on a whim with things from your pantry.
Pantry ingredients for the win
Tomato paste + Canned tomatoes bring a rich tomato flavor that doesn't get overshadowed by the cream. Keeping these ingredients on hand is an easy way to be prepared for an easy, but still homemade sauce that is sure to be a hit with the whole family.
Don't skimp on the cheese...in quantity or quality.
One ingredient I recommend splurging on for this recipe is the Parmesan cheese. Parmigiano-reggiano has an entirely more complex flavor and texture that really elevates these simple ingredients. Pecorino Romano is fantastic as well. Grating the cheese yourself instead of purchasing it already grated is absolutely worth it as well. Be generous with it!
Which shape will you choose?
While this sauce is great with a variety of pasta shapes, I like to serve it with a ridged pasta such as rigatoni. The ridges give additional surface area for the thick sauce to grab onto. It's also a good pairing with penne rigate, cavatappi, or even a filled tortelloni!Print
Creamy Tomato Sauce
Creamy Tomato Sauce takes pantry ingredients and elevates them to a creamy, luxurious sauce that'll soon be a family favorite! Ready in less than 30 minutes makes it a perfect weeknight meal.
- Total Time: 30 minutes
- Yield: Serves 4-6 1x
3 tablespoons unsalted butter
1 medium onion, diced (about 1 cup)
3 cloves garlic, minced
1 teaspoon granulated sugar
¼ teaspoon red pepper flakes, plus more for serving
6 ounces tomato paste
28 ounce can whole peeled tomatoes
1 cup heavy cream
2 ounces freshly grated parmesan, plus more for serving
Sea salt, to taste
1 pound rigatoni pasta
In a large heavy-bottomed saucepan or Dutch oven, melt the butter over medium heat. Add onion, garlic, red pepper flakes, and sugar. Reduce heat to low and sauté until very soft and lightly golden, about 15 minutes.
Add tomato paste to pan, stirring to combine. Let tomato paste cook a few minutes to thicken a bit, then add the whole tomatoes and their juices. Adjust heat as needed to maintain a simmer until tomatoes are very soft, about 20 minutes. Stir frequently, using a wooden spoon to mash the tomatoes. Taste and season with salt as needed.
Bring a pot of water to boil for the pasta.
Transfer tomato sauce to a blender and pulse until very smooth. Return to the pan and add the cream, stirring to combine. Simmer for a few minutes, then add the Parmesan. Taste and add more salt if needed. Adjust heat to low to keep warm while pasta cooks.
Boil rigatoni or other desired pasta in salted water until al dente. Reserve 1 cup of the pasta water.
Toss pasta in sauce, drizzling in pasta water as needed to thin the sauce a bit.
Top with additional parmesan and red pepper flakes. Serve immediately.
Keywords: creamy tomato sauce