There’s just something so comforting about a bowl of pasta tossed in a creamy, garlicky tomato sauce. It’s cozy, satisfying, and hits all the right notes without being too heavy. And the best part? You can whip up this Creamy Garlic Tomato Pasta in less than 30 minutes—yes, even on a weeknight when you’re tired and just want something easy and delicious on the table.

This is one of those recipes I keep coming back to over and over again. Why? Because it’s made with pantry staples, doesn’t require a long list of ingredients, and still tastes like something you’d get from your favorite Italian restaurant. I mean, who doesn’t love a silky, creamy tomato sauce laced with garlic and finished off with a generous sprinkle of Parmesan?

Whether you’re cooking for your family, planning a quiet night in, or just craving some serious comfort food, this pasta delivers. And it’s super versatile, too. You can dress it up with grilled chicken, toss in some sautéed spinach, or just keep it simple and let that garlicky, tomato-cream sauce shine.

Let’s get into how this all comes together—quick, easy, and totally irresistible.

Ingredients You’ll Need

12 oz pasta of choice (fettuccine, penne, or spaghetti all work great)
1 tablespoon olive oil
4 garlic cloves, minced
1 can (14 oz) crushed tomatoes
1 teaspoon sugar
½ teaspoon red pepper flakes (optional, for a little kick)
½ teaspoon salt
¼ teaspoon black pepper
½ cup heavy cream
¼ cup grated Parmesan cheese
Fresh basil or parsley for garnish (optional, but adds a nice fresh touch)

STEP 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil. Cook your pasta until it’s just al dente—meaning it still has a little bite to it. This is key, because it’s going to finish cooking in the sauce later, and you don’t want it turning to mush.

Before you drain the pasta, don’t forget to reserve about ½ cup of that starchy pasta water. It’s liquid gold when it comes to loosening up sauces and helping everything cling to the noodles just right. Once drained, set your pasta aside while you work on the sauce.

STEP 2: Sauté the Garlic

Heat the olive oil in a large skillet over medium heat. Once it’s hot, add the minced garlic and sauté for about 1 to 2 minutes. You want it fragrant and golden, but not browned. Burnt garlic = bitter sauce, and nobody wants that.

This step sets the tone for the entire dish, so take your time and let that garlic do its thing.

STEP 3: Add Tomatoes and Spices

Pour in your can of crushed tomatoes and stir in the sugar, red pepper flakes (if using), salt, and black pepper. Give it a good mix and then let the sauce simmer for about 8 to 10 minutes.

You’ll want to stir occasionally and let it reduce just slightly. This helps concentrate the flavors and gives the sauce a thicker, more velvety texture. It’s amazing what a quick simmer can do to canned tomatoes—seriously, the transformation is magic.

Alright, so by now your kitchen should be smelling pretty amazing. The garlic has had its moment, the tomatoes have simmered down into a rich, flavorful base—and it’s time for that magical part where everything gets creamy, dreamy, and totally irresistible.

This part of the recipe is where things really start to come together. We’re adding in just the right amount of cream and cheese to make the sauce silky and luscious, but not so heavy that it overpowers the bright tomato and garlic flavors we’ve worked so hard to build.

Let’s get back into it.

STEP 4: Stir in the Cream and Parmesan

Once your tomato sauce has simmered and thickened slightly, it’s time to reduce the heat to low and stir in the heavy cream. Don’t skip this step—make sure the heat is down so the cream blends in smoothly and doesn’t curdle.

After the cream, toss in the grated Parmesan cheese and stir everything together until the sauce is velvety smooth. The cheese helps thicken things up and adds that rich, nutty flavor that makes this dish taste like it’s been simmering all day—even though it only took a few minutes.

If you’re craving a little extra indulgence, this is a great time to sneak in a tablespoon of butter. It’s totally optional, but it gives the sauce a glossy finish and makes it taste even more restaurant-worthy.

STEP 5: Toss in the Pasta

Now that your sauce is ready, add the cooked pasta directly into the skillet with the sauce. Use tongs or a big spoon to toss everything together until the noodles are evenly coated.

If your sauce feels a little too thick, that’s where the reserved pasta water comes in. Add a splash at a time (you probably won’t need the whole ½ cup) until the sauce loosens up just enough to coat the pasta perfectly. The starch in the water also helps the sauce cling to the noodles, so don’t skip it!

Taste and adjust the seasoning if needed—maybe a little more salt, or an extra shake of red pepper flakes if you like things spicy.

STEP 6: Garnish and Serve

Once everything is well mixed, you’re ready to plate it up. I like to finish the dish with a sprinkle of fresh basil or parsley for a pop of color and freshness. If you’re like me and always have a little extra Parmesan on hand, now’s the time to add a final dusting over the top.

This pasta is best served immediately while the sauce is at its creamiest and the noodles are perfectly coated.

Helpful Tips & Variations

Want to put your own spin on this dish? Here are a few ideas that I’ve tried (and loved):

Add protein: Grilled chicken, sautéed shrimp, or even pan-seared Italian sausage go great with this sauce. Just cook them separately and stir them in before serving.
Go veggie-forward: Toss in some sautéed spinach, mushrooms, or zucchini for a veggie-packed version that’s still ultra comforting.
Try fire-roasted tomatoes: If you want a slightly smokier, more intense flavor, swap the regular crushed tomatoes for fire-roasted ones.
Spice it up: Increase the red pepper flakes or add a pinch of smoked paprika for a little more depth and heat.
Make it extra creamy: As mentioned earlier, a tablespoon of butter added with the cream makes this sauce even silkier and richer.

Before we wrap things up, let’s tackle a few of the most common questions people have when making a creamy tomato-based pasta like this one. Whether you’re wondering about leftovers, substitutions, or how to level up the flavors, I’ve got you covered.

Frequently Asked Questions

1. Can I use milk instead of heavy cream?

You can, but keep in mind the sauce won’t be as rich or creamy. If you want a lighter version, whole milk is your best bet, and you can even add a teaspoon of flour or cornstarch to help thicken it slightly. But for that classic creamy texture, heavy cream is ideal.

2. What’s the best pasta to use for this recipe?

Totally up to you! Penne, fettuccine, spaghetti, or rigatoni all work well. You want a pasta shape that holds onto the sauce nicely. I love using penne because the sauce clings to every bite, but long noodles like fettuccine feel a bit more elegant.

3. Can I make this dish ahead of time?

Yes and no. You can make the sauce in advance and store it in the fridge for up to 3 days. When you’re ready to eat, just cook the pasta fresh and reheat the sauce gently on the stovetop. Add a splash of cream or milk if the sauce has thickened too much.

4. How do I store and reheat leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk or cream to loosen the sauce and warm gently on the stovetop or in the microwave. Avoid overheating or the sauce may separate.

5. Is there a dairy-free version of this recipe?

Absolutely. Swap the heavy cream with full-fat coconut milk or a plant-based cream alternative, and use a vegan Parmesan-style cheese or nutritional yeast for that cheesy flavor. The texture will be slightly different but still delicious.

6. Can I make this spicy?

Yes! The red pepper flakes already give it a mild kick, but feel free to add more if you like your pasta with a little more heat. You can also stir in a bit of Calabrian chili paste or a dash of hot sauce.

7. What side dishes go well with this pasta?

Garlic bread is a classic (and always a hit), but you can also serve it with a crisp green salad, roasted vegetables, or even a side of sautéed greens like spinach or kale.

Final Thoughts

There’s something about this Creamy Garlic Tomato Pasta that just hits the spot every single time. It’s cozy, flavorful, and just indulgent enough to feel like a treat—without requiring a ton of time or fancy ingredients.

I love how flexible it is, too. Whether you want to keep it simple or build it out with add-ins like chicken, shrimp, or extra veggies, the base recipe is solid and totally customizable. And because it’s all done in under 30 minutes, it’s perfect for busy nights when you still want to eat something homemade and comforting.

If you give this recipe a try, I’d love to hear how it turned out for you! Leave a comment with any tweaks you made, or share your favorite way to serve it. This one’s a keeper in our house, and I hope it becomes a regular in your kitchen too.

The Best Creamy Garlic Tomato Pasta