Creamy Tomato Pasta

This creamy tomato pasta recipe comes together quickly and uses everyday ingredients. You'll love the silky tomato sauce!

Course Main Course

Cuisine American

Keyword creamy tomato pasta, creamy tomato pasta sauce, tomato cream sauce

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings

Calories 447kcal

Boil a large, salted pot of water for your pasta and cook it al dente according to package instructions.
Meanwhile (once the pasta starts to cook), add the butter to a skillet over medium-high heat. Once it melts, add the garlic and sauté for about a minute, stirring constantly.
Add in the tomato paste, tomato sauce, cream, and Italian seasoning. Stir until it's nice and smooth. Let the sauce cook for about 5 minutes or until it's thickened to your liking (it should be very gently bubbling, so you may need to turn down the heat).
Season the sauce with salt & pepper as needed (I'm pretty generous with both). If the sauce is a little too acidic/tangy for your liking, add in a pinch of sugar.
Drain the pasta and toss with the sauce (add a splash of hot pasta water if the sauce gets too thick). Serve immediately with plenty of parmesan cheese over top.

I don't recommend subbing the cream with something that has a lower fat content as it's likely to curdle due to the acid in the tomatoes.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.