This tomato pasta sauce with cream cheese is the perfect dish for anyone who loves creamy, flavorful sauces. The tangy crushed tomatoes combined with the smooth cream cheese create a rich and comforting meal. Whether it's a quick weeknight dinner or a special meal, this sauce is sure to please!
Ingredients
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can (14 oz) crushed tomatoes
½ cup cream cheese, softened
¼ cup water or vegetable broth
Salt and pepper to taste
1 teaspoon dried oregano
½ teaspoon red pepper flakes (optional)
Fresh basil or parsley, for garnish
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Heat the olive oil in a large saucepan over medium heat.
Add the chopped onion and sauté for 3-4 minutes until it’s soft and translucent.
Add the minced garlic and sauté for another 30 seconds, until it becomes fragrant.
Pour in the crushed tomatoes and stir in the oregano, salt, pepper, and red pepper flakes (if you're using them). Let the sauce simmer for 10 minutes, stirring occasionally.
Add the softened cream cheese to the sauce and stir until it’s completely melted and combined.
If the sauce is too thick, add the water or vegetable broth and stir until you reach the desired consistency.
Simmer for an additional 2-3 minutes, then taste and adjust the seasoning if necessary.
Serve the sauce over your favorite pasta and garnish with fresh basil or parsley.
Servings and timing
Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Storage/Reheating
This tomato pasta sauce can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a saucepan over low heat, stirring occasionally. If the sauce has thickened too much, you can add a splash of water or broth to loosen it up.
FAQs
Can I make this sauce ahead of time?
Yes, you can! This sauce stores well in the refrigerator for up to three days, and the flavors even develop a bit more as it sits. Just be sure to let it cool completely before storing it.
Can I use fresh tomatoes instead of canned?
I love using canned crushed tomatoes for convenience, but you can absolutely use fresh tomatoes. Just be sure to blanch and peel them first, and cook them down to a sauce consistency before adding the cream cheese.
Can I freeze this sauce?
Yes, you can freeze the sauce! Once it’s completely cooled, transfer it to an airtight container or freezer bag and store it in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and warm it up on the stove.
Can I make this sauce without cream cheese?
If you’re looking for a lighter version, you could try substituting the cream cheese with a bit of heavy cream or a dairy-free option like coconut milk for a similar creamy texture.
What pasta should I use with this sauce?
This creamy tomato sauce works wonderfully with a variety of pasta shapes—spaghetti, penne, fusilli, or any pasta you love! The sauce clings well to all types, but I especially enjoy it with wide noodles like pappardelle.
Conclusion
This creamy tomato pasta sauce with cream cheese is one of those recipes that I go back to time and again. It’s simple, comforting, and packed with flavor. I love that it comes together in just 20 minutes, making it perfect for busy nights or when I just want a hearty, satisfying meal. Whether I’m serving it for a casual dinner or something a bit more special, this sauce is always a hit.
Recipe:
Tomato Pasta Sauce with Cream Cheese
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A creamy and flavorful tomato pasta sauce made with crushed tomatoes and cream cheese, perfect for any pasta dish.
Ingredients
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can (14 oz) crushed tomatoes
½ cup cream cheese, softened
¼ cup water or vegetable broth
Salt and pepper to taste
1 teaspoon dried oregano
½ teaspoon red pepper flakes (optional)
Fresh basil or parsley, for garnish
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Add the chopped onion and sauté for 3-4 minutes until it’s soft and translucent.
- Add the minced garlic and sauté for another 30 seconds, until it becomes fragrant.
- Pour in the crushed tomatoes and stir in the oregano, salt, pepper, and red pepper flakes (if you're using them). Let the sauce simmer for 10 minutes, stirring occasionally.
- Add the softened cream cheese to the sauce and stir until it’s completely melted and combined.
- If the sauce is too thick, add the water or vegetable broth and stir until you reach the desired consistency.
- Simmer for an additional 2-3 minutes, then taste and adjust the seasoning if necessary.
- Serve the sauce over your favorite pasta and garnish with fresh basil or parsley.
Notes
This sauce stores well in the refrigerator for up to 3 days.
To reheat, warm it in a saucepan over low heat, adding water or broth if it thickens too much.
The sauce can also be frozen for up to 3 months.
If you prefer a dairy-free version, use coconut milk or heavy cream instead of cream cheese.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: ¼ of the recipe
- Calories: 230
- Sugar: 6g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
