Tomato-Cream Sauce for Pasta Recipe -
Tomato-Cream Sauce for Pasta Recipe
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Tomato-Cream Sauce for Pasta
See how to make a quick, creamy, rave-worthy tomato sauce. See more
  • READY IN 20 mins

Tomato-Cream Sauce for Pasta

Recipe by  

"Serve over your favorite pasta. Absolutely delicious and so easy to make!"

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    5 mins
  • COOK

    15 mins

    20 mins


  1. In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.
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Reviews More Reviews

Most Helpful Positive Review
Oct 17, 2006

So delicious! I pureed mine in the blender as I prefer smooth creamy sauces, and I added three garlic cloves as I love garlic. I used only half of the onion, and substituted 3/4 cup of skim milk instead of the heavy cream to cut back on calories. The addition of Italian seasoning added an extra zip and zing. Served over fresh cheese ravioli and with a side green salad, it was a fantastic and simple meal. If you double the recipe, you can freeze the remainder of sauce and have on hand for guests or cold nights when you crave comforting pasta dishes. A terrific recipe that I will make again.

Most Helpful Critical Review
Jul 22, 2011

Ok, I have made this twice now. I still don't love it. It is sweet in a disgusting way, and the texture is weird because of the chunky tomatoes and all the dried basil. Maybe I will spring for fresh next time! I am going to make it again, and try other reviews' suggestions to put it through the blender. I added probably 1.5 T of flour, which really helped thicken it and make it a great consistency, not runny. I like the flavor but must try it with these modifications, and without the sugar...

Sep 16, 2006

Very good! A winner in my book. I substituted fat-free half and half for the cream,cut the butter a little and doubled the garlic. I also used my hand blender and smoothed it a little, so that it wasn't super chunky but still had texture. Hubby loved it. Served it over organic spinach fetuccini with spicy italian sausage sliced on top. Beautiful meal!

Jun 19, 2007

This sauce has a great flavor to it--sweet but not cloying. I must concur with other reviewers: the consistency is a bit too thin. I suspect this could be thickened without sacrificing too much flavor by adding flour according to taste. Flour is usually an ingredient in cream sauces, but is absent from this particular recipe. Spices and tomatoes may need to be increased if flour is added, but the sauce should become satisfactorily viscous. I suggest adding flour in small quantities, being cautious not to use too much.

Nov 12, 2005

This was excellent and easy. I didn't have Italian style tomatoes so I used petite diced and added 1 tsp of Italian seasonings. I only used 1/2 of an onion, otherwise made to recipe. Delicious, served over mini penne pasta and shredded parmesan. Wish I had grilled chicken to go over top. One complaint: this really only made enough for 3 servings, no way 5 unless this was for a side dish. Thank you.

Sep 24, 2007

This has become my staple sauce since I first discovered it on this site. I have made it a countless number of times now, both as per recipe for a small scale, and slightly altered for a much larger scale. Regardless, I always use more garlic than called for and always run the whole thing through the blender to smooth the sauce. This is absolutely delicious and always receives rave reviews. Quick, easy, and foolproof - what more could you ask for?

Jun 18, 2009

Incredibly good and so easy to make! I doubled the sauce and used half and half instead of cream. The only thing I added to thicken it was a 6 oz. can of tomato paste. I will make this again and again. With recipes like this, there's no need to buy jarred sauces!

Oct 04, 2008

sauteed onions, mushrooms, garlic and red pepper, then added tomatoes, brought to a boil..... Then I pureed the whole thing in blender. My family has yet to know off these added, rarely eaten (by them) veggies........I replaced fat free half-n-half for heavy whipping cream (as I do most things, too much fat & calories for us) and added fresh grated Parmaggiano cheese! The sugar is important (altho I use Splenda) to help take adge off the tomato taste. Was yummy and very creamy!


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  • Calories
  • 182 kcal
  • 9%
  • Carbohydrates
  • 6.7 g
  • 2%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 16.6 g
  • 26%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 270 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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