20-Minute Creamy Tomato Garlic Pasta

This creamy tomato garlic sauce comes together in one skillet while the pasta boils, so dinner lands on the table fast. It tastes slow-simmered and rich, but the active work barely takes a few minutes.

The garlic mellows in butter, crushed tomatoes cook down fast, and a little cream pulls everything into a glossy, clingy sauce. Weeknight gold.

Why This Tomato Pasta Wins on Weeknights

The sauce is made from canned crushed tomatoes, so there’s zero chopping. Fresh garlic and butter do all the heavy lifting, and the cream rounds out the acidity without making the dish heavy.

Each bite is smooth, garlicky, and just sharp enough from the tomatoes. It sticks to the noodles in a way that makes every forkful satisfying, and the whole thing disappears in way less time than it took to cook.

Ingredients

• 8 oz penne pasta: any short shape that catches sauce works, like rigatoni or fusilli
• 2 tbsp unsalted butter: gives the base a rich start
• 4 cloves garlic, minced: use fresh garlic, not jarred
• 1 (14.5 oz) can crushed tomatoes: plain, no added herbs or seasonings
• 1/3 cup heavy cream: makes the sauce silky without dulling the tomato flavor
• 1/2 tsp salt: plus more for the pasta water
• 1/4 tsp black pepper: freshly ground
• 1/4 cup grated Parmesan: plus extra for serving
• Fresh basil leaves, torn: for a bright finish

Variations / Substitutions

• Make it spicy: add 1/4 tsp red pepper flakes with the garlic.
• Dairy-free: use a thick canned coconut cream instead of heavy cream and swap the butter for olive oil, then skip the Parmesan or use a vegan alternative.
• Add protein: stir in shredded rotisserie chicken or cooked shrimp at the end.
• Lighter option: try our Lemon Basil Pasta for a fresher, no-cream version.

Creamy Pasta Salad is a fresh salad to serve alongside this pasta.

How to Make Creamy Tomato Garlic Pasta

Step 1: Sauté the Garlic

Bring a large pot of salted water to a boil for the pasta. While it heats, melt the 2 tbsp butter in a large skillet over medium heat. Add the minced garlic and cook, stirring often, for about 1 minute until it smells fragrant and turns pale gold.

The garlic should soften and fill the kitchen with that warm, nutty scent. If it starts to brown, lower the heat so it doesn’t turn bitter.

Step 2: Build the Tomato Sauce

Pour in the can of crushed tomatoes, then stir in the 1/2 tsp salt and 1/4 tsp pepper. Let the sauce bubble gently over medium heat for 8 to 10 minutes, stirring a few times, until it thickens and the color deepens.

You’ll see the sauce go from watery to glossy, and it will hold a line when you pull a spoon through it. That’s the moment you know it’s ready for the cream.

Step 3: Cream and Toss the Pasta

Once the sauce has thickened, stir in the 1/3 cup heavy cream and let it warm through for about 30 seconds. While the sauce finishes, drain the pasta (reserve a mug of the starchy water) and add the noodles directly to the skillet. Toss everything together with the Parmesan, adding a splash of pasta water if the sauce feels too thick.

The cream turns the sauce a soft orange-pink and the cheese melts right into the noodles. The pasta should be well coated, with just a little extra sauce pooling in the pan.

Step 4: Spoon Into Bowls and Garnish

Divide the pasta into bowls, then scatter torn basil and a little more grated Parmesan over the top. Serve right away while the sauce is hot and glossy.

The basil will wilt slightly from the heat, releasing its scent just as you carry the bowls to the table. No resting required, just grab a fork.

A Few Notes for the Best Sauce

• Salt your pasta water well. It should taste like the sea so the noodles are seasoned from the inside out.
• Fresh garlic is non-negotiable here. Jarred mince doesn’t melt into the butter the same way.
• If the garlic smells toasty after 30 seconds, pull the pan off the heat for a moment. Burnt garlic will wreck the whole sauce.
• A little pasta water works magic. It loosens the sauce and helps it cling to every noodle.
• For a silkier finish, stir in an extra pat of cold butter at the very end.

Scale the recipe up or down as needed:

Storing Leftover Pasta

• Refrigerate: Keep in an airtight container for up to 3 days. The pasta will absorb some sauce as it sits.
• Reheating: Warm gently in a skillet with a splash of water or cream to bring back the creamy texture. Stir often so it doesn’t stick.

What to Serve With Creamy Tomato Garlic Pasta

A simple green salad with a sharp vinaigrette cuts right through the richness of the cream. Warm, crusty garlic bread on the side catches every last bit of sauce, and if you want more protein, a few sautéed shrimp tossed in at the end turn it into a heartier meal.

Frequently Asked Questions

Can I use milk instead of heavy cream?

Yes, but the sauce will be thinner. Stir a teaspoon of cornstarch into a little cold milk first, then add it to the sauce to help with body.

How do I make it spicy?

Add 1/4 teaspoon red pepper flakes along with the garlic in Step 1. The heat will bloom in the butter and carry through the whole dish.

Can I use fresh tomatoes?

You can, but they need more cook time. Chop ripe tomatoes and let them simmer for at least 20 minutes until they break down fully, then continue with the cream.

Can this be made dairy-free?

Yes. Use canned full-fat coconut cream in place of heavy cream, olive oil instead of butter, and leave off the Parmesan or use a dairy-free alternative. The sauce will be a little sweeter and just as creamy.

Creamy Tomato Garlic Pasta Recipe

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Calories: 380

Ingredients Method Notes

Ingredients

  

• 8 oz penne pasta
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 (14.5 oz) can crushed tomatoes
• 1/3 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan
• Fresh basil leaves, torn

Method

 

1. Bring a large pot of salted water to a boil. Melt butter in a skillet over medium heat, add garlic, and cook 1 minute until fragrant.
2. Stir in crushed tomatoes, salt, and pepper. Simmer 8-10 minutes until thickened and deepened in color.
3. Stir in heavy cream, then drain pasta and add to the skillet. Toss with Parmesan, adding a splash of pasta water if needed.
4. Spoon into bowls, top with torn basil and extra Parmesan, and serve hot.

Notes

Serve the pasta right away while the sauce is at its glossiest. Leftovers thicken in the fridge, so add a little water or cream when reheating to bring back that silky texture.