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Pasta with Tomato Cream Sauce


"This pasta dish is actually quite easy to make, though the sauce will taste like you spent hours on it. Serve with warm garlic bread and a salad and you have a delicious meal."
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55 m servings 425 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 425 kcal
  • 21%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 61.6g
  • 20%
  • Protein:
  • 12.5 g
  • 25%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 1273 mg
  • 51%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a large saucepan combine pasta sauce, half and half, garlic, salt, pepper, nutmeg and basil. Simmer over low heat for 45 to 50 minutes; do not boil.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Toss pasta with sauce and Parmesan cheese. Serve immediately.

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Read all reviews 103
  1. 131 Ratings

Most helpful positive review

This was fantastic! I did make some minor adjustments to the recipe. I used one 14 oz. can diced tomatoes and one 14 oz. can of tomato puree instead of the 28 oz. jar of pasta sauce. I used crea...

Most helpful critical review

Sorry, this was just kind of boring for us. I love vodka cream sauces and don't find them to be bland at all - maybe that is what I was missing from this. I will not be making again.

Most helpful
Most positive
Least positive

This was fantastic! I did make some minor adjustments to the recipe. I used one 14 oz. can diced tomatoes and one 14 oz. can of tomato puree instead of the 28 oz. jar of pasta sauce. I used crea...

Yum. I could eat this sauce with a spoon. Very delicious. I used heavy whipping cream since that is what I had, and then tossed it with 24 ozs cooked spaghetti. Think next time I will use le...

Winner Dinner! What a easy & wonderful tasting sauce. I used Classico Traditional Sweet Basil sauce. I loved the hint of nutmeg in the sauce (I used fresh grated nutmeg, so it may have been a...

This was very good. I used milk instead of half and half and some stewed tomatoes blended up instead of the pasta sauce. It took a while to boil the extra liquid off, but it came out great.

So easy and so good, did not change a thing.

Thank goodness I heeded others advice about the excess sauce - used 12oz pasta instead of only 8oz and it still alot of sauce leftover. BUT it was delicious! I too used a "garden chunky" pasta s...

very easy quick dinner. The key to this recipe is it will only be as good as the ingredients you use. So, if you try to get away with a cheap spag. sauce, you may get a bland result. The higher...

While this was good, it was a lot of work for something that you can pretty much get from a jar anyway - for example a pasta vodka creamy tomato sauce. I did make it exactly what the recipe cal...

This was perfect. I used a can of tomatoes that I simmered down for the sauce and then added the rest of the ingredients. Can't wait to try it with tomatoes from the garden. I really like the nu...