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Tomato Pasta Sauce with Cream Cheese

A comforting and refined sauce combining the rustic purity of tomatoes with the gentle silk of cream cheese, perfect for weeknight dinners or special occasions.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Cooking Essentials
  • 8 oz 8oz (225 grams) Pasta (long or short pasta will work)
  • 1 tablespoon 1 tablespoon butter or olive oil Use butter for a rich flavor or olive oil for a lighter option.
  • 2-3 cloves 2 or 3 garlic cloves, minced
  • 1/2 1/2 brown or white onion, finely diced
  • 1/4 teaspoon 1/4 teaspoon chili flakes (optional) Adjust based on spice preference.
Tomato Sauce Ingredients
  • 3/4 cup 3/4 cup (200 ml) tomato passata (aka tomato puree)
  • 1 teaspoon 1 teaspoon dried basil (or 1 tbsp of chopped fresh basil)
Creamy Additions
  • 1/2 cup 1/2 cup (120 grams) cream cheese Full-fat cream cheese for the best texture.
  • 1/4 cup 1/4 cup parmesan cheese, freshly grated Reserve additional for serving.
  • 1/4 cup 1/4 cup (60 ml) reserved pasta water Use to adjust sauce consistency.
  • 1/4 teaspoon 1/4 teaspoon fine salt, or to taste
  • 1/8 teaspoon 1/8 black pepper, plus more to serve

Method
 

Cooking Pasta
  1. Cook pasta in a large pot of boiling salted water until al dente. Scoop out approx 1 cup of pasta cooking water before draining the pasta.
Making the Sauce
  1. While the pasta is cooking, melt butter in a large skillet over medium heat. Add garlic, onion, and chili flakes, cooking gently for about 2 minutes.
  2. Add the tomato passata and dried basil, stir, lower the heat, and cook for 5 minutes.
  3. Stir in cream cheese, parmesan cheese, and 1/4 cup of reserved pasta water. Stir until well combined. Adjust seasoning to taste.
Combining Pasta and Sauce
  1. Drain pasta, add to the skillet, and toss to coat.
  2. Turn the heat off and serve immediately, optionally topped with freshly grated parmesan cheese.

Notes

For a dairy-free version, use non-dairy cream cheese and substitute parmesan. Store the sauce in an airtight container in the refrigerator for 2–3 days. Reheat gently over low heat with a splash of water.