Name: Creamy Pasta Pomodoro
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: Pasta (spaghetti, penne, or rigatoni) – 12 oz; Olive oil – 2 tbsp; Garlic – 3 cloves, minced; Onion – 1 small, finely chopped; Crushed tomatoes (canned) – 1 can (28 oz); Heavy cream – ½ cup; Butter – 2 tbsp; Parmesan cheese – ½ cup, grated; Fresh basil or parsley – chopped, for garnish; Salt and pepper – to taste; Red pepper flakes (optional) – ¼ tsp

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Creamy Pasta Pomodoro is my go-to comfort dish when I want something simple but deeply satisfying. I cook pasta and toss it in a silky tomato-based sauce enriched with cream and Parmesan for the perfect balance of tangy, sweet, and savory flavors.

Why You’ll Love This Recipe

I love how this dish comes together with pantry staples and still feels indulgent. It’s the kind of meal I make when I want something cozy without spending hours in the kitchen. The creamy tomato sauce clings to every noodle and makes every bite irresistible.

Ingredients

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

Pasta (spaghetti, penne, or rigatoni)
Olive oil
Garlic
Onion
Crushed tomatoes (canned)
Heavy cream
Butter
Parmesan cheese
Fresh basil or parsley
Salt and pepper
Red pepper flakes (optional)

Directions

I cook the pasta in salted water until al dente, then reserve some pasta water before draining.
In a skillet, I sauté garlic and onion in olive oil until soft and fragrant.
I add the crushed tomatoes, season with salt, pepper, and red pepper flakes, and simmer for 10–15 minutes.
I stir in heavy cream, butter, and Parmesan, letting it melt into a creamy, velvety sauce.
I toss in the cooked pasta, adding a splash of reserved pasta water if needed to loosen the sauce.
I finish with fresh basil or parsley and more grated cheese on top.

Servings and Timing

This recipe serves 4 people and takes about 30 minutes from start to finish.

Variations

I sometimes add sautéed mushrooms or spinach to bulk it up.
For protein, I toss in grilled chicken, shrimp, or Italian sausage.
I’ve made a dairy-free version with cashew cream and vegan Parmesan and it works well.
I use whole wheat or gluten-free pasta depending on who I’m cooking for.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet with a splash of milk or water to loosen the sauce. It reheats in the microwave too, though I stir it halfway for even heating.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, but I simmer them longer to concentrate the flavor. I prefer plum or Roma tomatoes for this.

How do I make the sauce thicker?

I let it simmer uncovered a bit longer, or stir in extra Parmesan to help it thicken naturally.

Is this the same as a traditional Pomodoro sauce?

Not quite—Pomodoro is usually a light tomato sauce, but I make it creamy in this version for a richer texture.

Can I freeze this pasta?

I usually don’t, as the cream can separate. But the sauce itself (without pasta) freezes better if stored properly.

What can I serve with this dish?

I like to serve it with garlic bread, a green salad, or roasted veggies for a complete meal.

Conclusion

Creamy Pasta Pomodoro is my answer to weeknight dinner stress. It’s cozy, flavorful, and so easy to customize. Whether I serve it plain or dressed up with extras, it never fails to satisfy.