Rich and Reliable Tomato-Cream Sauce Penne

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There’s just something about a bowl of pasta that is always going to make my day.

For me, this recipe is the perfect bowl of pasta.

Whether I’m cooking for a group or just cooking for myself, this tomato-cream sauce never disappoints.

It’s simple, quick, and so satisfying—my go-to for an easy Italian-inspired meal.

I love how this recipe uses ingredients I already have in my pantry and fresh ingredients.

It can be ready in under 30 minutes, it’s perfect for busy weeknights when I want something comforting without spending hours in the kitchen.

This recipe is also incredibly adaptable if you want to change it up!

Ingredients

For the Sauce:

• 2 tbsp olive oil or butter
• 3 cloves garlic, minced
• 1 small onion, finely diced
• 1 can (14 oz) crushed tomatoes or tomato puree
• 1/2 tsp red pepper flakes (optional)
• 1/2 tsp dried oregano
• 1/2 tsp dried basil (or 1 tbsp fresh basil, chopped)
• 1 cup heavy cream (or half-and-half for a lighter option)
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese

For the Pasta:

• 12 oz pasta of your choice (penne, fettuccine, or spaghetti work well)
• Salt for pasta water

Optional Add-ins:

• Grilled chicken, shrimp, or sausage
• Sautéed spinach, mushrooms, or roasted red peppers

Steps

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

2. Heat olive oil or butter in a large skillet over medium heat. Sauté garlic and onion until soft and fragrant, about 2-3 minutes. Stir in crushed tomatoes, red pepper flakes, oregano, and basil. Let the mixture simmer for 10 minutes to thicken and develop flavour. Reduce heat to low and slowly stir in the heavy cream. Simmer for an additional 2-3 minutes until the sauce is well combined and creamy. Add Parmesan cheese and stir until melted. Season with salt and pepper to taste.

3. Add cooked pasta to the skillet with the sauce. Toss to coat evenly. If the sauce is too thick, add reserved pasta water, a little at a time, until desired consistency is reached.

4. Divide the pasta into bowls and garnish with additional Parmesan cheese, fresh basil, or a drizzle of olive oil.

Tips for Success

• Use High-Quality Tomatoes: For me, the flavour is better when I use good-quality canned tomatoes like San Marzano.
• Don’t Overcook the Cream: I always add the cream on low heat to avoid curdling.
• Taste and Adjust: I always taste the sauce before serving to make sure the seasoning is just right.

Variations to Try

• Spicy Tomato-Cream Sauce: I love adding an extra pinch of red pepper flakes if I’m in the mood for a spicy kick.
• Vodka Sauce: A little vodka stirred in with the tomatoes adds a depth of flavour that’s amazing.

Tomato-Cream Sauce Penne

Tomato-Cream Sauce Penne is a comforting pasta dish featuring tender penne tossed in a rich, velvety sauce made with tomatoes, cream, garlic, and herbs. Simple yet indulgent, it’s a perfect balance of tangy and creamy flavors.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Ingredients

  

• 2 tbsp olive oil or butter
• 3 cloves garlic minced
• 1 small onion finely diced
• 1 can 14 oz crushed tomatoes or tomato puree
• 1/2 tsp red pepper flakes optional
• 1/2 tsp dried oregano
• 1/2 tsp dried basil or 1 tbsp fresh basil, chopped
• 1 cup heavy cream or half-and-half for a lighter option
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 12 oz pasta of your choice penne, fettuccine, or spaghetti work great
• Salt for pasta water

Instructions

 

• Heat olive oil or butter in a large skillet over medium heat. Add the garlic and onion, cooking until it’s fragrant and soft, about 2-3 minutes. Then stir in the crushed tomatoes, red pepper flakes, oregano, and basil, and let the mixture simmer for 10 minutes to develop flavour.
• Bring a large pot of salted water to a boil. Cook your pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
• Lower the heat and stir in the heavy cream. Let it simmer for 2-3 minutes until it’s perfectly creamy. Add the Parmesan cheese and stir until melted. Season with salt and pepper to taste.
• Add the cooked pasta to the skillet with the sauce. Toss everything together to coat the pasta evenly. If the sauce is too thick, add reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
• Plate the pasta and top with extra Parmesan cheese, fresh basil, or a drizzle of olive oil for added flavour.

Pairing Suggestions

For a well-rounded meal, I love serving this pasta with a side salad and garlic bread.

A glass of Chianti or refreshing sparkling water with a splash of lemon is the perfect drink pairing!

I have been on a real bubbly kick lately!

The Story Behind the Recipe

This tomato-cream sauce recipe has been a favourite of mine for years.

I’ve made a few tweaks over time to get the perfect balance of creaminess and tomato tang, and now it’s a recipe I turn to whenever I want something comforting and delicious.

It’s one of those dishes that always brings back fond memories of family dinners and cozy nights.

Make-Ahead and Storage Tips

I can make the sauce up to 2 days in advance and store it in the fridge.

When I’m ready to eat, I just reheat it on the stovetop.

Leftovers do keep well in an airtight container in the fridge for up to 3 days.

This sauce also freezes really well!

You can store it in a freezer-safe container for up to 3 months.

Remember to thaw it in the fridge before reheating.