30-Minute Tomato Cream Sauce Recipe

Introduction

This 30-Minute Tomato Cream Sauce is a rich and comforting pasta topping that combines the brightness of fire-roasted tomatoes with the smoothness of cream and butter. Perfect for a weeknight dinner, it’s flavorful yet simple enough to come together quickly.

Ingredients

• 1 lb short, ridged pasta
• 1 tbsp sea or kosher salt
• 1 tbsp olive oil
• 1 medium sweet onion, diced
• 4 cloves garlic, smashed
• 2 (28-oz) cans fire roasted whole tomatoes
• 2 tsp kosher salt
• 1 tsp dried basil
• ½ tsp dried parsley
• Pinch of oregano
• 5 tbsp butter (use a good quality butter like Kerrygold)
• ⅓ cup heavy cream
• ¼ cup fresh basil, torn or julienned

Instructions

1. Step 1: Cook the pasta according to package directions in heavily salted water (at least 1 tbsp). Drain and set aside.
2. Step 2: Heat a dutch oven over medium heat. Add olive oil and heat until shimmering. Add diced onions and sauté until translucent, about 5 minutes, taking care not to brown them. Add smashed garlic and sauté, stirring continuously, until fragrant, about 1 minute.
3. Step 3: Add the fire-roasted tomatoes with their juices, 2 tsp kosher salt, dried basil, parsley, and oregano. Stir well, then place butter on top of the mixture.
4. Step 4: Increase heat to high and bring sauce to a simmer. Reduce heat to low or medium-low to maintain a gentle simmer with slow, large bubbles. Cover and simmer for at least 20 minutes, stirring occasionally. When stirring, gently crush the tomatoes with the back of a wooden spoon.
5. Step 5: Turn off the heat and stir in heavy cream. Use an immersion blender to puree the sauce until smooth. Taste and adjust seasoning with additional salt or cream if desired.
6. Step 6: Toss half of the sauce with the cooked pasta. Serve garnished with fresh basil on plates or in pasta bowls.
7. Step 7: Freeze the remaining sauce in a tightly sealed container for up to 3 months.

Tips & Variations

• For extra depth, sauté a pinch of red pepper flakes with the onions for a subtle heat.
• Use good-quality fire-roasted tomatoes for a smoky, robust flavor.
• Switch out heavy cream for half-and-half for a lighter sauce, though it will be less rich.
• If you don’t have an immersion blender, transfer the sauce to a regular blender in batches and puree, then return to the pot.

Storage

Store any leftover sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. For longer storage, freeze the sauce for up to 3 months and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned fire-roasted tomatoes?

Yes, but fresh tomatoes will require longer simmering to break down and develop flavor. Roasting them beforehand will mimic the smoky taste of fire-roasted tomatoes.

Is this sauce suitable for non-dairy diets?

This recipe includes butter and heavy cream, but you can substitute dairy-free alternatives like vegan butter and coconut cream to make it suitable for non-dairy diets, though the flavor and texture will differ slightly.

30-Minute Tomato Cream Sauce Recipe

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4.7 from 777 reviews

This vibrant 30-minute tomato cream sauce combines fire roasted tomatoes, aromatic herbs, and rich butter and cream to create a luscious pasta topping. Perfectly cooked pasta tossed in a smooth, flavorful sauce finished with fresh basil makes for a comforting and elegant dish that is quick to prepare.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 1 lb short, ridged pasta
• 1 tbsp sea or kosher salt (for pasta water)

Sauce

• 1 tbsp olive oil
• 1 medium sweet onion, diced
• 4 cloves garlic, smashed
• 2 28-oz cans fire roasted whole tomatoes
• 2 tsp kosher salt
• 1 tsp dried basil
• ½ tsp dried parsley
• pinch oregano
• 5 tbsp butter (preferably good quality, like Kerrygold)
• ⅓ cup heavy cream
• ¼ cup fresh basil, torn or julienned

Instructions

1. Cook the pasta: Bring a large pot of water to a boil and add at least 1 tablespoon of salt. Cook the short, ridged pasta according to package directions until al dente. Drain the pasta and set aside.
2. Sauté the aromatics: Heat a dutch oven over medium heat and add the olive oil. Once it shimmers, add the diced onions. Cook them until they become translucent but not browned, about 5 minutes. Add the smashed garlic cloves and sauté continuously for about 1 minute until fragrant.
3. Add tomatoes and herbs: Pour in the fire roasted whole tomatoes with their juices. Stir in 2 teaspoons kosher salt, dried basil, dried parsley, and a pinch of oregano. Stir everything well, then place the butter on top without stirring it in yet.
4. Simmer the sauce: Increase heat to high to bring the mixture to a simmer. Reduce the heat to low or medium-low to maintain a gentle simmer with slow, large bubbles. Cover the dutch oven and let the sauce simmer at least 20 minutes. Stir occasionally, using the back of a wooden spoon to gently crush the tomatoes to break them down.
5. Blend and finish the sauce: Remove the pot from heat and add the heavy cream. Use an immersion blender to puree the sauce until smooth. Taste the sauce and adjust seasoning with additional salt or cream if needed.
6. Toss pasta with sauce: Combine half of the sauce with the cooked pasta, tossing to coat evenly. Portion onto plates or into pasta bowls.
7. Garnish and serve: Sprinkle fresh torn or julienned basil over the plated pasta. Serve immediately for best flavor and freshness.
8. Store leftovers: Freeze the remaining half of the tomato cream sauce in a tightly sealed container for up to 3 months for future use.

Notes

• Use fire roasted tomatoes for a deeper, smoky flavor in the sauce.
• Do not brown onions; cooking until translucent keeps the sauce bright and sweet.
• The butter adds richness and silkiness to the sauce—use a good quality butter for the best taste.
• The immersion blender creates a smooth sauce but you can leave it chunky if preferred.
• The sauce freezes well—freeze in portions to have homemade sauce ready for quick meals.
• The pasta water should be heavily salted to season the pasta from within.
• You can substitute dried herbs with fresh if available: use about 1 tablespoon fresh basil and 1 tablespoon fresh parsley.

Keywords: tomato cream sauce, pasta sauce, quick Italian sauce, fire roasted tomatoes, easy dinner, creamy tomato sauce