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Tomato Cream Sauce

This cream sauce for pasta made with Italian-style diced tomatoes is absolutely delicious. It's rich, creamy, and so easy to make! Serve this foolproof sauce over your favorite pasta.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course lunch/dinner
Cuisine Italian
Servings 5 people
Calories 767.3 kcal

Equipment

  • 1 Saucepan (medium)
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Wooden Spoon or Spatula
  • 1 Measuring Spoons

Ingredients
  

Main

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 1 clove garlic minced
  • 1 14.5 ounce can Italian-style diced tomatoes, undrained
  • 1 tablespoon dried basil leaves
  • ¾ teaspoon white sugar or to taste
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ½ cup heavy cream
  • 1 tablespoon butter

Instructions
 

  • Heat olive oil in a saucepan over medium heat. Add onion and cook until translucent, about 5 minutes, stirring the garlic in during the last minute. Dotdash Meredith Food Studios
  • Add undrained tomatoes, basil, sugar, oregano, salt, and pepper; stir to combine as it comes to a boil. Continue to boil until most of the liquid evaporates, about 5 minutes. Dotdash Meredith Food Studios
  • Remove from the heat. Pour in cream and butter; stir to combine. Dotdash Meredith Food Studios
  • Return to the stove and simmer over low heat for 5 more minutes.
  • Enjoy with your favorite cooked pasta. DOTDASH MEREDITH FOOD STUDIOS

Notes

Achieving the perfect texture and flavor for this sauce hinges on a few key points. First, ensure the onions are fully translucent and slightly caramelized before adding garlic; this builds a foundational sweetness. When reducing the tomatoes, allow sufficient time for most of the liquid to evaporate, intensifying the tomato's natural sweetness and acidity and preventing a watery sauce. For a richer, more complex flavor, consider adding a splash of dry red wine after the onions and reducing it completely before adding tomatoes. Taste and adjust seasonings, especially sugar and salt, at the end to balance the acidity of the tomatoes. A final garnish of fresh basil or a grating of Parmesan cheese will elevate the presentation and aroma.