Pasta
$0.60per plate
Prep
10 min
Pasta · Creamy Pasta
Creamy Tomato Pasta
Creamy Tomato Pasta is the meatless weeknight dinner that turns a can of crushed tomatoes into a smooth, rose-colored sauce that tastes like it came from a restaurant. You simmer the tomatoes down with onion, garlic, and a spoon of tomato paste until they are deep and sweet, then swirl in a little cream and Parmesan so the sauce turns silky and pink without losing its tomato punch. It leans on the tomato, not the cream, so it stays bright and inexpensive. Where our creamy pasta recipes starter is all garlic and our lemon version is all citrus, this one is all tomato and basil. No meat, about 30 minutes, and $1.24 a plate. It fits right in with the rest of our pasta recipes, every one priced up front.
$1.24per plate
Estimated recipe total
$4.96 · serves 4
Cook
20 min
Total
30 min
Serves
4
Recipe from Budget Plates · https://www.budgetplates.com/creamy-tomato-pasta
1 How to make it
1
Cook the pasta
Boil the penne in salted water until just al dente, a minute shy of the box time since it finishes in the sauce. Scoop out a cup of the starchy pasta water before draining, then set the pasta aside.
2
Soften the aromatics
In a large skillet over medium heat, warm the olive oil and cook the onion for about 5 minutes until soft, then add the garlic and cook another minute until fragrant. This sweet onion base is what keeps the tomato sauce from tasting sharp.
3
Bloom the tomato paste
Stir in the tomato paste and cook it for 2 minutes, letting it darken slightly against the pan. Cooking the paste first deepens the tomato flavor and is the step that makes the sauce taste rich instead of raw.
4
Simmer the tomatoes
Pour in the crushed tomatoes with the basil, Italian seasoning, and a small pinch of sugar to balance the acidity. Simmer gently for about 10 minutes, stirring now and then, until the sauce thickens and turns a deeper red. This simmer is where the tomato-forward flavor comes from.
5
Make it a rose sauce
Turn the heat to low and stir in the cream and Parmesan until the sauce turns smooth and pink, never letting it hard boil. Season with salt, black pepper, and the red pepper flakes. For an extra-silky sauce, blend it briefly with an immersion blender before adding the cream.
6
Combine and serve
Add the drained penne and toss to coat, splashing in reserved pasta water a little at a time until the sauce clings and looks glossy. Serve right away with extra Parmesan and torn fresh basil or chopped parsley on top.
2 Cheaper ingredient swaps
- Half-and-half or milk for the heavy cream. For a lighter, cheaper sauce, use half-and-half, or whole milk with a teaspoon of cornstarch. The sauce will be a little less rich but still creamy, and the tomato carries it.
- Tomato sauce or passata for crushed tomatoes. A 24 to 28 oz jar of plain tomato sauce or passata works and makes an even smoother sauce. Skip the blending step if you use it.
- Fresh basil for dried. A handful of fresh basil stirred in at the end tastes brighter than dried. Add it off the heat so it stays green and fragrant.
- Any short pasta. Penne, rigatoni, shells, or ziti all hold this sauce well. Use whatever is cheapest; match the cook time on the box.
3 Budget tips
- A single big can of crushed tomatoes is one of the cheapest ways to build a whole pan of sauce, and it does the heavy lifting here.
- Cream is the priciest part, so this uses just three quarters of a cup; the tomatoes carry the flavor, not the dairy.
- A spoon of tomato paste costs pennies and deepens the sauce more than extra cream ever would.
- This is a meatless main, which keeps it well under $2 a plate while still feeling like a treat.
4 Storage, freezing & reheating
Fridge
Refrigerate leftovers in an airtight container for up to 4 days. The sauce thickens in the fridge, so loosen it with a splash of milk or water when reheating.
Freezer
This tomato-cream sauce freezes better than most cream sauces because the tomato holds it together. Freeze the sauce alone for up to 2 months and cook fresh pasta when you reheat it.
Reheating
Reheat gently on the stovetop or in the microwave at half power, stirring in a splash of milk or pasta water to bring the sauce back together. High heat can make a cream sauce separate.
5 Nutrition (per serving)
Calories
500
Protein
14g
Fat
19g
Carbs
65g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
How do I keep a creamy tomato sauce from splitting?
Turn the heat to low before you add the cream, and do not let the sauce hard boil afterward. Stirring the Parmesan in off a rolling boil also helps keep the sauce smooth and pink rather than grainy.
What makes this different from a plain tomato pasta?
The cream. You build a full tomato sauce first, simmering it down for deep flavor, then finish it with a little cream and Parmesan to turn it into a smooth, rose-colored sauce that is richer than marinara but still tomato-forward.
Can I add protein to make it a bigger meal?
Yes. Cooked chicken, Italian sausage, shrimp, or white beans all pair well with a creamy tomato sauce. Stir them in at the end to warm through, and adjust the salt.
How is $1.24 a plate figured?
About $4.96 for the whole skillet, four servings, so roughly $1.24 each. With no meat, a can of crushed tomatoes and three quarters of a cup of cream do most of the work.
Helpful Tools for This Recipe
As an Amazon Associate, Budget Plates may earn from qualifying purchases.
- 12-inch nonstick skillet. A wide nonstick skillet browns ground meat, fries rice, and builds a one-pan sauce with less oil and easier cleanup. Best for everyday stovetop dinners like skillet meals, fried rice, pasta sauces, and patties.
- Cast iron skillet. Cast iron holds heat for a deep sear and moves from stovetop to oven, and it lasts for decades with basic care. Best for searing chops and chicken, and recipes that start on the stove and finish in the oven.
- Chef's knife. One sharp chef's knife handles almost all the chopping, from onions to chicken, and replaces a drawer of gadgets. Best for all-purpose prep in essentially every recipe on the site.
- Cutting board. A large, stable cutting board makes prep faster and safer, which matters when you cook most nights. Best for everyday chopping of onion, garlic, and vegetables across nearly every recipe.
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