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If you’re craving a pasta sauce that’s simple yet feels a little special, this tomato cream sauce is just the thing. It starts with sautéed onions and garlic, simmered gently with crushed tomatoes and basil for a flavorful base. Just before serving, a splash of heavy cream turns it velvety and rich without feeling heavy.
The sauce is quick enough for a weeknight but elegant enough to serve guests. Toss it with penne, spaghetti, or your favorite pasta shape, or use it as a sauce for chicken, seafood, or even gnocchi. With just a handful of ingredients and less than 30 minutes, you’ll have a versatile sauce you’ll want to make again and again.
What You’ll Like About This Dish
Simple ingredients. Just tomatoes, aromatics, herbs, and cream—nothing complicated.
Quick to make. Ready in about 25 minutes from start to finish.
Rich yet light. The cream makes it silky and smooth without being too heavy.
Versatile. Toss with pasta or use as a sauce for chicken, seafood, or vegetables.
Ingredient Notes
- Olive oil: Use extra virgin for flavor; it forms the base of the sauté.
- Onion: Finely chopped onion builds flavor in the sauce.
- Garlic: Just a couple of cloves, sautéed until fragrant.
- Crushed tomatoes: A 28-ounce can gives this sauce its body and depth.
- Dried basil: Adds classic Italian flavor—substitute with fresh if you prefer.
- Heavy cream: The finishing touch for a velvety, creamy texture.
- Salt and pepper: Season to taste, starting with a light hand.
- Sugar (optional): A small amount can mellow the acidity of the tomatoes.
Steps to Make Easy Tomato Cream Sauce
- Heat olive oil in a large sauté pan and cook the onion until softened.
- Add garlic and cook briefly until aromatic.
- Stir in the crushed tomatoes and dried basil. Simmer for 10 minutes.
- Add the cream, salt, pepper, and optional sugar, then cook for 5 more minutes.
- Toss the sauce with hot pasta and finish with fresh herbs or Parmesan.
Tips for Perfect Tomato Cream Sauce
- Use crushed tomatoes with no added seasonings for best control over flavor.
- Simmer the tomatoes long enough to concentrate the flavor before adding the cream.
- Add the cream off heat or just before serving to avoid curdling.
- Taste before serving and adjust salt, pepper, or sugar as needed.
Recipe Variations
- Add a little heat. Stir in a pinch of red pepper flakes with the garlic.
- Make it cheesy. Add grated Parmesan or Pecorino Romano when you add the cream.
- Go fresh. Use fresh basil instead of dried for a brighter flavor.
- Try a vodka twist. Add a splash of vodka before the cream for a classic vodka sauce vibe.
Serving Suggestions
- Toss with any pasta shape like penne, spaghetti, or fettuccine.
- Serve over chicken breasts, shrimp, or mild white fish for an easy main dish.
- Layer in a baked casserole with gnocchi or vegetables.
- Use as a pizza or flatbread sauce for a creamy, tangy base.
How to Store Tomato Cream Sauce
Refrigerate. Store in an airtight container for up to 3 days in the refrigerator.
Freeze? Not ideal, as the cream can separate, but it can be frozen for up to 1 month if needed.
To reheat. Warm gently in a saucepan over low heat, stirring often, and add a splash of cream or milk to refresh the texture.
Easy Tomato Cream Sauce
Ingredients
- 2 tbsp extra virgin olive oil
- ¾ cup chopped onion
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 tsp dried leaf basil
- ⅔ cup heavy whipping cream
- ½ tsp sugar, optional
- kosher salt, or to taste
- ¼ tsp freshly ground black pepper
- Hot cooked penne pasta, from about 1 pound dry pasta
- Parmesan cheese (optional), serving
- Fresh chopped basil or parsley (optional), for garnish
Recommended Equipment
- Large sauté pan
Instructions
- Heat the oil in a large sauté pan over medium heat. Add the onion and cook, stirring, for 5 minutes. Add the garlic and cook for 1 more minute.2 tbsp extra virgin olive oil | 3/4 cup chopped onion | 2 cloves garlic
- Stir in the tomatoes and basil and simmer for 10 minutes. Add the cream and sugar, if using, along with salt and pepper to taste. Cook, stirring occasionally, for 5 minutes longer.1 (28-ounce) can crushed tomatoes | 1 tsp dried leaf basil | 2/3 cup heavy whipping cream | kosher salt | 1/2 tsp sugar | 1/4 tsp freshly ground black pepper
- Toss the tomato cream sauce with the hot cooked penne pasta. Serve with Parmesan cheese and garnish with chopped basil or parsley, if desired.Hot cooked penne pasta, from about 1 pound dry pasta | Fresh chopped basil or parsley (optional) | Parmesan cheese (optional)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
