The sauce is simple, yet full of flavor and has the feel of a tomato sauce yet much more creamy and, in my opinion, delicious. I already have plans to make this again and freeze the sauce for an even quicker weeknight meal! We served this with homemade garlic bread (carbs + carbs = win) but it would also pair well with a salad or green vegetable.
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Creamy Tomato Pasta
- Total Time: 30 minutes
- Yield: 4 1x
Description
This is delicious comfort food that is perfect for a snowy night.
Ingredients
- 3 tbsp olive oil
- 1 white onion, diced
- 3 cloves garlic, minced
- 2 tbsp flour
- 1/2 cup (120 ml) half & half
- 3/4 cup (180 ml) milk
- 1 (14 1/2 oz) (410 g) can diced tomatoes
- 1 cup (100 g) shredded Mozzarella or Parmesan cheese
- 1/4 cup fresh minced basil
- salt and pepper, to taste
- 10-12 oz (285-340 g) your favorite pasta, we used whole grain Penne
Instructions
- Bring large pot of water to boil for the pasta.
- While waiting for water to boil, start the sauce.
- In large saucepan, heat olive oil over medium heat. Add onions and and saute until translucent, about 5-7 minutes.
- Add garlic and cook one more minute.
- Add flour to onion mixture and stir to combine. Let cook another 1-2 minutes.
- Slowly add half and half and then the milk, stirring continuously.
- Add tomatoes then cook another 7-10, stirring often, to let sauce thicken.
- While the sauce cooking, add pasta to boiling water and cook according to package instructions.
- With an immersion blender, puree sauce until your desired consistency. I left a few chunks, but wanted my sauce pretty smooth.
- Add basil and Parmesan and stir until melted. Season with salt and pepper, to your liking
- If sauce is too thick, add about 1/3 cup of the pasta water to thin it out, if you feel that is needed.
- Add pasta to sauce and stir to combine.
- Serve topped with additional Parmesan cheese. Enjoy!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Pasta
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 490
If You Liked This Recipe, You’ll Love These
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- Huevos Rancheros with Spicy Tomato Jam
- Pappa al Pomodoro – Rustic Tuscan Tomato and Bread Soup
Frequently Asked Questions
Why does the recipe use both half & half and milk instead of one or the other?
Using 1/2 cup half & half alongside 3/4 cup milk balances richness and body — the half & half adds creaminess while the milk keeps the sauce from getting too heavy. The 2 tbsp of flour stirred in before the dairy gives the sauce its thickening structure. 
Do I need an immersion blender, or can I skip the pureeing step?
The recipe calls for an immersion blender to puree the sauce to your desired consistency — the author leaves a few chunks but wants it mostly smooth. You can skip it for a chunkier texture, but pureeing is what gives this sauce its signature creamy feel.
Can I make and freeze just the sauce ahead of time?
Yes — the article specifically mentions making this sauce ahead and freezing it for a quicker weeknight meal. Freeze the sauce separately before adding the pasta, then thaw, reheat, and toss with freshly cooked pasta.
What should I do if the sauce turns out too thick?
The recipe instructs you to add about 1/3 cup of the starchy pasta cooking water to thin the sauce if needed. This works better than plain water because the starch helps the sauce cling to the pasta.
Taylor, this looks amazing!! A love a sauce with a mix of cream and tomatoes.