Creamy Tomato Sauce

rigatoni pasta coated in a vibrant, creamy tomato sauce topped with grated Parmigiano reggiano in a gray bowl

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.

  • Author: Mandy
  • 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