Quick to Make – Pasta with Creamy Tomato Sauce Perfect for lunch or dinner. Full recipe👇😍

 

Why This Dish Works & What Makes It “Quick & Delicious”

• Tomato + cream sauces are comforting, rich, and satisfying without taking too long to cook.

• Using a good tomato base (fresh, canned, or paste) + garlic, onions + cream + cheese gives depth, creaminess, and luscious texture.

• Pasta cooks fairly quickly, and as long as the sauce is ready, combining them is fast.

• You get balance: acidity from tomatoes, richness from cream/cheese, aroma from garlic/herbs.

Several similar recipes show how kitchens around the world do it simply: e.g. a 30‑minute creamy tomato pasta with garlic, tomato paste, heavy cream, onions, etc. Michel Dumas+2Kitchen Martha+2
Also “one‑pot creamy tomato pasta” shows how to cut down on washing up. Tastylo

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Ingredients & What to Choose

Here are the ingredients you’ll need, with notes on substitutions and quality.

Component	Ingredient	Amount / Suggestion for ~4 servings	Notes & Substitutes
Pasta	Dry pasta (penne, rigatoni, spaghetti, fusilli, etc.)	~400‑500 g (≈ 1 lb)	Use what you have. Shapes like penne or rigatoni help sauce cling, spaghetti or linguine also nice.
Oil / Fat	Olive oil (extra virgin or regular) + optional butter	~2 Tbsp oil + 1 Tbsp butter (optional)	Butter adds richness; oil helps sauté. Could use other neutral oil if needed.
Aromatics	Onion (1 medium, yellow or white), garlic (2‑4 cloves)	As above	Onion gives sweetness and depth; garlic gives aroma. Could use shallots.
Tomato base	Canned crushed tomatoes, tomato paste, passata, or use fresh tomatoes	~1 can (400‑500 g) crushed + 2‑3 Tbsp tomato paste OR ~500 g fresh tomatoes	Using tomato paste helps deepen flavor; fresh gives lighter taste.
Cream	Heavy cream or cooking cream / half‑and‑half	~½ cup to ¾ cup (≈ 120‑180 ml)	If want lighter, use less or use milk+cream mix. For dairy‑free, use coconut cream or plant cream.
Cheese	Parmesan (grated), or pecorino, or similar	~½ cup grated	Cheese gives umami, salt, and creaminess. Optional but lovely.
Herbs & Seasonings	Dried oregano, basil, Italian seasoning, salt, pepper, chili flakes (optional)	1 tsp dried herbs; salt/pepper to taste; pinch chili flakes	Fresh herbs at finish add brightness.
Liquid / Pasta Water	Water from pasta, stock (optional)	A little reserved pasta water (~½ cup)	Helps loosen sauce and make it silkier.
Extras (optional)	Fresh basil, spinach, sun‑dried tomatoes, mushrooms, protein (chicken, shrimp), olives	As desired	Adds variety; adapt depending on what you want.

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Equipment You’ll Need

• Large pot for boiling pasta

• Colander or strainer

• Large skillet or wide pan for sauce

• Knife, cutting board

• Spoon or spatula, whisk

• Grater for cheese

• Measuring cups / spoons

• Plate for serving

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Step‑by‑Step Method

The following is a detailed sequence, with explanation for each stage, so you can adjust based on timing, texture, and taste.

1. Prep & Mise en Place

1. Bring water to boil: Put a large pot of water with salt (about 1–2 Tbsp per large pot) on high to boil. Enough water so pasta moves freely.

2. Chop onion & garlic: Peel and finely dice onion; mince garlic cloves. If using fresh tomatoes or herbs, prep those too.

3. Open / measure tomato base: If using canned tomatoes or crushed tomato, open them; measure out tomato paste.

4. Grate cheese: Freshly grate Parmesan (or your cheese) for better flavor than pre‑grated.

5. Reserve pasta water: Keep a cup or so of pasta cooking water later. It contains starch that helps the sauce bind and become creamy.

2. Cook Pasta

• Once water is boiling (salty, tasting like sea), add pasta and cook according to the package directions, but aim to stop 1‑2 minutes before “al dente”, because it will finish cooking in the sauce.

• Stir occasionally so pasta doesn’t stick.

• When nearly done, reserve some pasta water, then drain. Do not rinse (so sauce clings).

3. Sauté Aromatics & Base

1. In a large skillet over medium heat, add olive oil (and butter if using). Let heat until shimmering but not smoking.

2. Add onion. Sauté ~3‑4 minutes until softened and translucent. Don’t rush; well‑cooked onion adds sweetness and depth.

3. Add garlic, sauté 30 seconds to 1 minute until fragrant. Be careful not to burn (burnt garlic tastes bitter).

4. Build the Tomato Sauce

1. Stir in tomato paste (if using) and cook for ~1‑2 minutes; this helps remove raw paste taste and deepen flavor.

2. Add crushed tomatoes or canned tomato base or fresh tomatoes. If using fresh, you may need to simmer a bit longer for them to break down.

3. Season with dried herbs (oregano, basil, Italian seasoning), salt & pepper. Optionally red pepper flakes for a little heat.

4. Let sauce simmer on medium‑low for ~5‑10 minutes so flavors meld and sauce thickens somewhat. Stir occasionally.

5. Add Cream & Cheese

1. Lower heat (so sauce is not boiling hard). Stir in heavy cream gradually, stirring to combine smoothly.

2. Let cream integrate into tomato sauce, simmer gently for a few minutes so it warms, thickens slightly, and the sauce becomes silky.

3. Stir in some grated cheese (Parmesan) if using now, which adds flavor and helps thicken. Taste.

4. If sauce too thick, add a bit of the reserved pasta water to reach desired consistency. If too thin, continue simmering or add more cheese (or less water).

6. Finish Together with Pasta

1. Add drained pasta into the skillet with sauce. Toss to coat completely.

2. Let it cook together for 1‑2 minutes over medium heat so pasta finishes cooking, absorbs sauce, becomes well coated.

3. If sauce thickens too much or sticks, add more pasta water, stirring to make sauce silky.

4. Adjust seasoning: salt, pepper; possibly a bit more herbs or fresh basil.

7. Garnish & Serve

• Plate the pasta, sprinkle extra cheese (Parmesan), a drizzle of olive oil or a small pat of butter if desired.

• Garnish with fresh basil or parsley.

• Serve hot, while sauce is creamy and pasta still fresh.

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Detailed Timing Table

Here’s a timing guide so you know how to plan your time:

Step	Duration
Prep (chopping, grating cheese)	~5‑10 min
Boiling water & cooking pasta (nearly)	~8‑12 min (depending on pasta)
Sautéing onion/garlic & building sauce	~5‑10 min
Adding cream, cheese, simmer	~3‑5 min
Combining pasta & sauce, final cook	~1‑2 min
Garnish & plating	~2 min

Total: ~25‑30 minutes for a full meal for 4, once everything is prepped.

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Tips, Tricks & Common Mistakes

• Don’t overcook pasta before combining with sauce; a little under al dente is good so it finishes in sauce without becoming mushy.

• Reserve pasta water! The starchy water is magic: it loosens sauce, helps bind, makes the sauce silky.

• Use fresh garlic & good olive oil for flavor; cheap oil or badly stored garlic dulls flavor.

• Flavor depth: tomato paste gives extra depth; sautéing paste helps caramelize sugars in it.

• Balance acidity & sweetness: sometimes tomato sauce is too acidic; add a pinch of sugar or a small carrot shredded (optional) to mellow.

• Don’t boil cream; simmer gently after adding, to prevent curdling.

• Cheese at the end: adding Parmesan at finish imparts flavor without overcooking the cheese; also, avoid heating cheese too aggressively (can become grainy).

• Fresh herbs finish: basil or parsley stirred in at end brings brightness. Dried herbs cook in earlier.

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Variations & Customizations

Here are many ways you can make this dish your own.

Variation	What to Change / Add	Result
One‑pot version	Cook pasta in sauce from start (with extra liquid) so less pans; some recipes use marinara + pasta + cream in one pot. Tastylo	Less cleanup; sauce and pasta cooked together for stronger flavor
Roasted tomato version	Roast cherry tomatoes until burst, then blend or mash into sauce; adds sweetness & roast flavor. Inspired by recipes like Olivemagazine version. olivemagazine	Deeper, slightly smoky flavor
Protein additions	Chicken, shrimps, sausage, or meatballs — cook separately or in sauce.	More filling; turns pasta into a full meal
Vegetables	Spinach, mushrooms, bell peppers, zucchini — sauté with onions or stir in at end.	Adds nutrition, texture, color
Spicy	Red pepper flakes or chopped chili; smoked paprika in sauce.	Adds heat and complexity
Cheese blends	Mix mozzarella, ricotta, Parmesan, mascarpone, or pecorino.	Creamier, richer texture; different cheese flavors
Dairy‑free	Use coconut cream, plant cream, or blended cashews; skip cheese or use vegan cheese.	Suitable for lactose intolerant or vegan diets
Lower fat / lighter	Use half cream + half milk; skip butter; use less oil; lean protein.	Lighter, still tasty
Herbs & extras	Fresh basil, thyme, oregano; lemon zest for brightness.	Fresh finishing flavors

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Full Sample Recipe (Printable Style)

Here is a consolidated version you can print out or follow step by step. Serves ~4.

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Creamy Tomato Pasta – Quick & Delicious!

Ingredients:

• 400‑500 g pasta (penne, rigatoni, or spaghetti)

• Salt (for water + sauce) & freshly ground black pepper

• 2 Tbsp olive oil

• 1 Tbsp butter (optional, for extra richness)

• 1 medium onion, finely diced

• 3 cloves garlic, minced

• 2‑3 Tbsp tomato paste

• 1 can (400‑500 g) crushed or chopped tomatoes (or passata)

• ½ to ¾ cup heavy cream (≈ 120‑180 ml), depending on richness desired

• ~½ cup grated Parmesan (plus extra for serving)

• 1 tsp dried oregano or Italian seasoning

• Optional: pinch red pepper flakes

• Fresh basil or parsley for garnish

• Reserved pasta water (~½ cup)

Instructions:

1. Boil pasta in a large pot of salted water. Cook per package but stop 1‑2 minutes before “al dente”. Reserve some pasta water, then drain.

2. Sauté aromatics: In a large pan, heat olive oil + butter over medium heat. Add diced onion; sauté until translucent (3‑4 min). Add garlic; cook ~30 seconds until fragrant.

3. Add tomato paste & tomato base: Stir in tomato paste; cook 1‑2 min. Add crushed tomatoes or chopped tomatoes. Stir in dried herbs, red pepper flakes (if using), salt & pepper.

4. Simmer sauce: Let sauce gently simmer for ~5‑10 min so flavors meld and sauce thickens somewhat.

5. Add cream & cheese: Lower heat. Stir in cream, mix until smooth. Then add Parmesan, stir to melt. Adjust seasoning.

6. Combine pasta & sauce: Add drained pasta to sauce. Toss well. Let pasta cook in sauce 1‑2 minutes so it absorbs flavor. Use reserved pasta water if the sauce seems too thick; adjust consistency.

7. Serve: Plate immediately. Garnish with fresh basil/parsley and extra Parmesan. Drizzle olive oil if desired.

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Approximate Nutritional Estimate

(Average per serving, when using full cream, cheese, pasta):

• Calories: ~550‑700 kcal

• Protein: ~15‑25 g (from pasta + cheese)

• Fat: moderate to high (especially if full cream + butter)

• Carbohydrates: ~60‑80 g (from pasta + tomatoes)

• Fiber: ~5‑8 g

You can lighten it significantly by using less cream, more vegetables, whole wheat or legume pasta, or omitting butter.

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Troubleshooting Common Issues & How to Fix

Problem	Why It Happens	How to Fix It
Sauce too thin	Too much tomato base or water; cream added too early or too much liquid	Simmer longer; reduce amount of liquid; add cheese or more tomato paste; use pasta water to adjust consistency
Sauce too thick / clumpy	Curled cream (too high heat), too much cheese, not enough liquid	Reduce heat; add reserved pasta water gradually; stir constantly when adding cream
Pasta overcooked / mushy	Cooking full time in sauce or overcooking before combining	Stop pasta 1‑2 min before al dente; finish cooking in sauce carefully
Garlic burns (bitter)	High heat, cooking too long	Cook garlic after onions soften; lower heat; don’t let garlic brown too much
Lack of flavor / bland tomato taste	Using poor quality tomatoes; insufficient seasoning or herbs	Use good canned tomatoes or fresh; add tomato paste; season with salt, herbs; finish with fresh basil or cheese
Cheese doesn’t melt well or sauce grainy	Using cold cheese; hard cheese type; adding cheese when sauce too hot	Grate cheese finely; add cheese off‑heat or with low heat; whisk gently

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Serving Ideas & Pairings

• Garlic bread, toasted baguette, or fresh loaf to soak up sauce.

• Side salad (green salad, rocket/arugula, cucumber) to cut richness.

• Grilled or roasted vegetables (zucchini, eggplant, bell pepper) alongside.

• Protein addition: cooked shredded chicken, pan‑seared shrimp, or sautéed mushrooms.

• Finish with a squeeze of lemon or more herbs to lift flavors.

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If you like, I can send you a metric‑only version (grams & ml) of this recipe, or a lighter / low‑fat version, or a vegan / dairy‑free version of the creamy tomato pasta. Which one should I prepare for you?