Name: Creamy Pasta Pomodoro
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 12 oz pasta (spaghetti, penne, or rigatoni); 2 tbsp olive oil; 1 small onion, finely chopped; 3 cloves garlic, minced; 2 cups crushed tomatoes or tomato puree; 0.75 cup heavy cream; 1 tsp salt; 0.5 tsp black pepper; 0.25 tsp red pepper flakes (optional); 0.5 cup grated Parmesan cheese; 0.25 cup fresh basil, chopped

I love making Creamy Pasta Pomodoro when I want a comforting pasta dish that still feels fresh and bright. It’s a smooth, tomato-forward sauce enriched with cream, creating a perfect balance between light acidity and rich, velvety texture.

Why You’ll Love This Recipe

I like this recipe because it’s simple but feels a little elevated. The tomatoes keep it fresh and vibrant, while the cream adds just enough richness without overpowering the sauce. I also enjoy how quickly it comes together, making it ideal for weeknights. Creamy Pasta Pomodoro

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

pasta
olive oil
garlic
onion
crushed tomatoes or tomato puree
heavy cream
salt
black pepper
red pepper flakes (optional)
Parmesan cheese
fresh basil

Directions

I start by cooking the pasta in well-salted water until al dente, then reserve a small amount of pasta water and drain the rest.

While the pasta cooks, I heat olive oil in a skillet over medium heat. I add the onion and cook until soft, then stir in the garlic and cook briefly until fragrant.

I add the crushed tomatoes, season with salt, black pepper, and red pepper flakes if using, and let the sauce simmer for about 10 minutes. I lower the heat and stir in the cream, letting the sauce gently warm and thicken.

I add the cooked pasta to the sauce along with a splash of reserved pasta water. I toss everything together until the pasta is evenly coated. I finish with grated Parmesan and fresh basil before serving.

Servings and timing

I usually get about 4 servings from this recipe.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

I sometimes add sautéed mushrooms or spinach for extra texture. When I want protein, I mix in grilled chicken or shrimp. I also enjoy using cherry tomatoes instead of crushed tomatoes for a chunkier sauce.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the pasta gently on the stove or in the microwave, adding a splash of cream or water to loosen the sauce. Creamy Pasta Pomodoro

FAQs

Can I make this sauce without cream?

I replace the cream with half-and-half or a splash of milk for a lighter version.

What pasta works best for pomodoro?

I like spaghetti, penne, or rigatoni because they hold the sauce well.

Can I make this recipe vegan?

I use plant-based cream and skip the Parmesan or use a vegan alternative.

Is pomodoro sauce usually creamy?

I know classic pomodoro isn’t creamy, but I love this version for its richer texture.

Can I use canned tomatoes?

I often use canned crushed tomatoes, especially when fresh tomatoes aren’t in season.

Conclusion

I keep Creamy Pasta Pomodoro in my regular meal rotation because it’s easy, comforting, and full of flavor. Every time I make it, it feels like a simple upgrade to a classic dish that never fails to satisfy.