clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cast iron skillet filled with creamy tomato pasta topped with freshly grated parmesan cheese and 4 fresh basil leaves.

Creamy Tomato Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings 1x
  • Category: Pasta
  • Method: Stove Top
  • Cuisine: Italian-Inspired


Creamy Tomato Pasta – this easy and simple creamy tomato pasta is quick but packed with flavor! Perfect for a busy weeknight dinner!


  • 1 lb rigatoni pasta or pennoni pasta, cooked al dente*
  • 6 tablespoons butter, divided
  • 1 small yellow onion, minced
  • 2 tablespoons garlic, minced
  • 2 teaspoon dried oregano leaves
  • 1 teaspoon dried basil leaves
  • pinch red pepper flakes (optional)
  • 1/2 cup tomato paste
  • 1/4 cup basil pesto
  • 1 cup Nutpods unsweetened/unflavored creamer OR half-and-half**
  • 2/3 cup parmesan cheese, grated and divided
  • 1/2 teaspoon kosher salt (more to taste)
  • reserved pasta water (approx. 1 cup – you might not use it all)
  • topping: additional grated parmesan cheese and fresh basil leaves


  1. Cook pasta al dente according to package instructions, reserve 1 cup pasta water.
  2. Meanwhile, in a deep, 12 inch cast iron skillet (or braiser) add 3 tablespoon butter and let melt. Swirl to coat the pan. Add onion and garlic. Move around pan until garlic becomes fragrant and onion softens. 
  3. Add oregano, basil, red pepper flakes, tomato paste, basil pesto and creamer of your choice (See notes). Stir to combine. Add 1/3 cup parmesan cheese and kosher salt. Stir continuously and turn down the heat as the cheese melt. Taste and add any additional salt, as desired (everyone’s tastes differ). 
  4. Add drained pasta to the skillet along with the 3 remaining tablespoons of butter, the remaining 1/3 cup parmesan cheese and a splash of pasta water. Stir to combine. Add any additional splashes of pasta water, as needed, to thin the sauce and ensure it coats the pasta. And if you don’t serve the pasta immediately, save the pasta water and a splash or two will revive the sauce right before serving. 
  5. Serve pasta with additional grated parmesan cheese and some freshly chopped basil leaves. We also love serving this with these Baked Chicken Cutlets


  • *Pasta: I used pennoni pasta (found it at Target), but rigatoni or any other short-cut pasta should work just fine here. 
  • **Creamer: I love lightening this recipe up by using the Nutpods Original (unsweetened and unflavored) creamer. It works perfectly and you cannot even tell the difference. Of course, use what works best for you. 
  • Storage: store leftovers in an airtight container in the refrigerator for up to 3 days. If you want to save the pasta water and add some to the pasta to help revive it as you reheat it, feel free!  


  • Serving Size: 6oz
  • Calories: 378
  • Sugar: 4.1 g
  • Sodium: 296.3 mg
  • Fat: 15.6 g
  • Carbohydrates: 48.1 g
  • Protein: 11.7 g
  • Cholesterol: 27.7 mg