Best 8 Tomato Cream Sauce For Pasta Recipes

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Indulge in a culinary journey with our delectable tomato cream sauce, the ultimate symphony of flavors that will elevate your pasta dishes to new heights. This versatile sauce, crafted with the finest ingredients, offers a rich and creamy texture, complemented by the vibrant acidity of tomatoes and a touch of aromatic herbs. Dive into a world of culinary possibilities as we present three distinct recipes, each showcasing the unique versatility of our tomato cream sauce. From a classic spaghetti dish adorned with succulent shrimp to a hearty and flavorful one-pot pasta brimming with vegetables, and a delightful baked pasta that harmonizes the sauce with tender chicken and a crispy cheese crust, our recipes cater to every palate and occasion. Prepare to tantalize your taste buds and embark on a culinary adventure like no other.

Here are our top 8 tried and tested recipes!

PASTA WITH TOMATO CREAM SAUCE



Pasta with Tomato Cream Sauce image

Pasta with creamy tomato sauce is perfect for when you're hungry or if you're feeling blue and in need of comfort. It definitely does the trick.

Categories     main dish

Time 35m

Yield 8 servings

Number Of Ingredients 11

2 tbsp. olive oil
2 tbsp. butter
1 whole medium onion, finely diced
4 cloves garlic, minced
2 15-ounce cans tomato sauce or marinara sauce
Salt and pepper, to taste
Dash of sugar, to taste
1 c. heavy cream
Grated parmesan or Romano cheese, to taste
Fresh basil, chopped
1 1/2 lb. fettuccine

Steps:

  • Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)

TOMATO-CREAM (VODKA) SAUCE FOR PASTA



Tomato-Cream (Vodka) Sauce for Pasta image

Creamy red sauce seasoned Italian-style with garlic, basil, and oregano.

Provided by pearlygrl

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 35m

Yield 8

Number Of Ingredients 11

4 teaspoons olive oil
¾ clove garlic, minced
2 tablespoons vodka
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 ½ teaspoons dried basil
¼ teaspoon white sugar
¼ teaspoon dried oregano
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅓ cup milk
¼ cup butter, melted

Steps:

  • Heat olive oil in a saucepan over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute; add vodka, bring to a simmer, and cook until mostly evaporated, about 10 minutes.
  • Stir tomatoes, basil, sugar, oregano, salt, and pepper with the garlic and vodka in the saucepan; bring to a boil and cook until most of the liquid evaporates, about 5 minutes. Remove saucepan from heat.
  • Stir milk and butter together in a bowl until smooth; pour into tomato sauce and stir until the color is even.
  • Place saucepan over medium-low heat, bring sauce to a simmer, and cook until slightly thickened, about 5 minutes.

Nutrition Facts : Calories 97.2 calories, Carbohydrate 2.5 g, Cholesterol 16.1 mg, Fat 8.3 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 4.1 g, Sodium 197.6 mg, Sugar 1.9 g

TOMATO AND CREAM PASTA SAUCE



Tomato and Cream Pasta Sauce image

Who says pasta sauce has to take a long time to make or involve a lot of ingredients? I made this to be a compromise between my husband's love of red sauces and my love of white sauces. I also wanted something that was not as fattening as white sauces tend to be. Don't get me wrong, with the use of real butter and cream there is still plenty of fat. But hey, what can I say? I am just that kinda girl. I think this sauce could be adaptable to have more veggies in it (mushrooms, artichokes) and even some meat if desired. Amount of servings is an estimate. I don't like a lot of sauce, but my husband likes to drown his pasta.

Provided by Gadgetsmidnight

Categories     Sauces

Time 17m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon butter
1 tablespoon olive oil, extra virgin
1 cup finely chopped onion
3 garlic cloves, minced
1 (14 -15 ounce) can Italian-style diced tomatoes, has garlic, basil, and organo
1/4-1/2 cup light cream or 1/4-1/2 cup heavy cream
salt, to taste
pepper, to taste
KRAFT Shredded Parmesan Cheese, with romano and asiago

Steps:

  • In 10 to 12 in skillet melt butter and add olive oil.
  • Add onion and garlic and cook on medium heat for 2 to 3 minutes.
  • Add tomatoes with their juices to the skillet and heat to a low boil for about 7 minutes.
  • Reduce heat and stir in cream until heated through. 1/4 cup if you like a very light sauce or 1/2 cup if you like it more creamy.
  • Salt and pepper to taste.
  • Serve over your favorite pasta and top with the shredded cheese blend.

Nutrition Facts : Calories 120.8, Fat 9.3, SaturatedFat 4.1, Cholesterol 17.5, Sodium 43.3, Carbohydrate 9, Fiber 1.7, Sugar 4.1, Protein 1.8

PASTA WITH TOMATO CREAM SAUCE



Pasta with Tomato Cream Sauce image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 11

2 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced
1 medium onion, finely diced
Two 15-ounce cans tomato sauce or marinara sauce
Dash of sugar (or more to taste)
Salt and freshly ground black pepper
1 1/2 pounds fettuccine
1 cup heavy cream
Grated Parmesan or Romano, as needed
Chopped fresh basil, for serving

Steps:

  • Heat the butter and oil in a large skillet over medium heat. Add the garlic and onions and saute for a minute or so. Pour in the tomato sauce, add sugar, salt and pepper to taste and stir. Cook over low heat for 25 to 30 minutes, stirring occasionally.
  • Cook the pasta according to the package directions. Drain, reserving 1 cup of pasta water.
  • Remove the sauce from the heat and stir in the cream. Add cheese to taste, then check the seasoning. Stir in the pasta and thin with a little pasta water if needed. Add the chopped basil and serve immediately.

PASTA WITH SHRIMP IN TOMATO CREAM



Pasta with Shrimp in Tomato Cream image

Chicken stock, cream, vermouth, and sun-dried tomatoes thicken into a decadent sauce for this easy seafood pasta.

Provided by Colu Henry

Categories     Dinner     Pasta     Tomato     Milk/Cream     Shrimp     Seafood     Shellfish     Feta     Parsley     Basil     Garlic

Yield Serves 4

Number Of Ingredients 15

Kosher salt
3/4 pound fusilli
2 tablespoons olive oil
1 pound shrimp, peeled and deveined
Freshly ground black pepper
3 scallions, thinly sliced (dark green portion kept separate)
3 cloves garlic, thinly sliced
1 cup heavy cream
1/2 cup chicken stock
1/2 cup dry vermouth
1/2 cup dry-packed sun-dried tomatoes, thinly sliced
1 tablespoon tomato paste
1 cup crumbled feta cheese
1/4 cup chopped flat-leaf Italian parsley
1/4 cup fresh basil chiffonade (see Cooks' Note)

Steps:

  • Bring a large pot of water to a boil. Add 2 tablespoons of the salt and return to a rolling boil. Add the pasta and cook until al dente according to package directions.
  • While the pasta cooks, prepare the sauce: Heat the oil in a 12-inch skillet over medium-high heat. Season the shrimp with salt and pepper, add to the pan, and sauté until just cooked through, about 2 minutes. Remove and set aside in a large bowl.
  • Add the white and light green slices of scallions (reserve the dark green slices for garnish) and garlic to the pan and cook until softened, about 2 minutes. Remove and set aside in the bowl with the shrimp and cover.
  • Reduce the heat to medium. Stir in the cream, chicken stock, vermouth, sun-dried tomatoes, and tomato paste. Bring the sauce to a boil and simmer until the liquid has thickened and reduced by half, about 5 minutes. Return the shrimp mixture to the skillet and cook until heated through, about 2 minutes more.
  • Increase the heat to medium-high and add the pasta directly to the skillet, along with the feta, parsley, and half the basil. Toss everything together until the cheese begins to melt and the pasta is glossy with sauce. Season with salt and pepper.
  • Plate in bowls and garnish with the remaining basil and the scallion greens.

TOMATO CREAM SAUCE



Tomato Cream Sauce image

Looking for a pasta sauce recipe? Then check out this tomato and cream sauce with a hint of herbs. Ready in 40 minutes!

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 40m

Yield 2

Number Of Ingredients 9

1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1 can (28 ounces) whole Italian-style plum tomatoes, drained
1/2 cup whipping (heavy) cream
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, parsley, basil and tomatoes in oil 10 minutes, breaking up tomatoes and stirring occasionally.
  • Stir in remaining ingredients; reduce heat to low. Cook 15 to 20 minutes, stirring occasionally, until sauce is thickened. Use sauce immediately, or cover and refrigerate up to 24 hours.

Nutrition Facts : Calories 165, Carbohydrate 12 g, Cholesterol 35 mg, Fiber 3 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 450 mg

PASTA WITH SAUSAGE, TOMATOES, AND CREAM



Pasta with Sausage, Tomatoes, and Cream image

Delicious and satisfying... I don't remember where this recipe comes from, but it's a pleaser! Easily doubled. Also, works well with gf pasta and sausage

Provided by GinnyP

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1/2 lb sweet Italian sausage link, casings removed,crumbled
1/4 teaspoon crushed dried red pepper flakes
1/4 cup diced onion
1 1/2 cloves garlic, minced
1 (14 1/2 ounce) can Italian plum tomatoes, drained,coarsely chopped
3/4 cup whipping cream
1/4 teaspoon salt
6 ounces pasta
1 1/2 tablespoons minced parsley
grated parmesan cheese

Steps:

  • Heat oil in a heavy skillet over medium heat.
  • Add sausage and crushed red pepper.
  • Cook until sausage is no longer pink, stirring frequently, about 7 minutes.
  • Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes.
  • Add tomatoes, cream, and salt.
  • Simmer until mixture thickens slightly, about 4 minutes.
  • (Can be prepared one day ahead. Cover and chill.).
  • Cook pasta in large pot of boiling water.
  • Drain.
  • Bring sauce to a simmer.
  • Add pasta to sauce and cook until pasta is heated through and sauce thickens, stirring occasionally, about 2 minutes.
  • Divide pasta between plates.
  • Sprinkle with parsley.
  • Serve, passing Parmesan separately.

Nutrition Facts : Calories 1124.7, Fat 72.5, SaturatedFat 32.8, Cholesterol 187, Sodium 1712.9, Carbohydrate 82, Fiber 5.8, Sugar 9.7, Protein 36.9

PASTA IN TOMATO CREAM SAUCE



Pasta in Tomato Cream Sauce image

This is such a great comfort food. Easy enough for a week-night, yet good enough for a special occasion.

Provided by Chris from Kansas

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

8 ounces penne or 8 ounces elbow macaroni
1 (14 1/2 ounce) can diced tomatoes with onion and garlic
1/2 cup chopped fresh basil or 1 teaspoon dried basil
3/4 cup whipping cream
1/3 cup parmesan cheese

Steps:

  • Cook pasta according to package directions; drain and keep warm.
  • Meanwhile, in skillet, cook tomatoes over medium high heat until thickened, about 5 minutes.
  • Reduce heat to low; wait a few minutes and then add basil and cream.
  • Heat through.
  • DO NOT BOIL.
  • Toss with pasta and and cheese.
  • Serve immediately.

Nutrition Facts : Calories 393.5, Fat 20.1, SaturatedFat 11.9, Cholesterol 68.5, Sodium 146.2, Carbohydrate 46.7, Fiber 6.3, Sugar 0.1, Protein 8.5

Tips:

  • Use ripe, juicy tomatoes. This will ensure the best flavor. If you don't have ripe tomatoes, you can roast them in the oven for a few minutes to concentrate their flavor.
  • Don't overcrowd the pan. If you add too many tomatoes to the pan, they won't cook evenly and the sauce will be watery. Cook the tomatoes in batches if necessary.
  • Simmer the sauce for at least 30 minutes. This will allow the flavors to meld and develop. The longer you simmer the sauce, the better it will taste.
  • Add some fresh herbs. Fresh basil, oregano, or thyme will brighten up the flavor of the sauce. Stir them in just before serving.
  • Use the sauce immediately or store it in the refrigerator for up to 3 days. You can also freeze the sauce for up to 3 months.

Conclusion:

Tomato cream sauce is a versatile and delicious sauce that can be used on a variety of pasta dishes. It's easy to make and can be tailored to your own taste. Whether you like it simple or creamy, spicy or mild, there's a tomato cream sauce recipe out there for you. So next time you're looking for a quick and easy meal, give tomato cream sauce a try. You won't be disappointed.

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