This creamy tomato pasta sauce without cream is perfect if you’re craving a silky pasta dish but want to skip the heavy cream. This decadent and delicious recipe relies on Parmesan cheese and starchy pasta water to achieve that luscious-velvety texture. It’s an authentic Italian meal when you need a comfort food dinner that everyone loves. It’s a quick, lighter, and healthier meal that comes together in about 20 minutes using common pantry staples.
This easy recipe is bursting with flavor yet takes almost no effort, perfect for busy weeknights. With just a handful of pantry ingredients, the sauce comes together in just 10 minutes while your pasta boils. If you want a cream-free pasta sauce that’s quick, extremely simple enough to make any night of the week, this recipe is a must-try!
Let’s get started, shall we?
Reasons to Love This Creamy Tomato Pasta Sauce Without Cream
- No heavy cream needed – With just two ingredients, Parmesan cheese and pasta water, it surely wins to create the creaminess.
- Quick weeknight meal – An effortless recipe for busy nights or family gatherings, it just takes 10 minutes to cook the sauce while your pasta boils.
- Authentic flavor – Anchovies, garlic, and tomato paste givean authentic Italian flavor and depth without overpowering.
- Easily adaptable – This is the kind of recipe that is liked by everyone, like vegetarian, vegan, or even spiced-up versions.
Ingredients
- 1 can(400g/14oz) whole peeled tomatoes crushed with hands
- 1-2 anchovy fillets (optional)
- ½ large yellow onion finely diced
- 4 cloves garlic finely chopped
- 2 tsp tomato paste
- 250 g (½ lb) penne pasta
- 50 g (½ cup) parmesan cheese finely grated
- Fresh basil finely chopped (for topping)
How to Make Creamy Tomato Pasta Sauce Without Cream
This tomato pasta sauce is without cream and milk, relying on merely Parmesan cheese to create a naturally creamy texture. It comes with bold and rich flavors, without the muted taste that cream-based sauces sometimes bring. The only compromise is color, as it isn’t as pink as a pink cream sauce, but the taste is more than makes up for it.
How to Make Tomato Sauce without Cream
Start by heating a splash of extra virgin olive oil in a large skillet over medium heat. Add one or two oil-packed anchovy fillets for additional depth; don’t worry, they easily melt into the sauce and enhance the flavor without leaving a fishy taste. Let me reveal it, it is a secret ingredient that chefs love to use!
As the oil warms over medium heat, you’ll notice the anchovies gradually dissolve. Meanwhile, bring a large pot of generously salted water to a boil your pasta.
When the oil gets hot and starts shimmering, add a finely diced onion with a generous pinch of salt. Let the onion cook for about five minutes, on medium to low heat, until the onion turns translucent and it starts to caramelize around the edges. Meanwhile, stir occasionally,
Next, pour in tomato paste and plenty of minced garlic. Keep the mixture moving for about a minute, until the garlic is fragrant and the tomato paste starts leaving a slight stickiness on the bottom of the pan and develops in vibrant color. This particular step builds the tomato sauce’s rich flavor.
Next, add a can of whole peeled tomatoes; you can crush them gently with your hands. Whole tomatoes break down smoothly as they cook. These whole peeled tomatoes give the sauce a richer flavor and better texture than pre-crushed or diced.
Preparing Tomato Pasta without Cream
Once the tomatoes are in, on the other side, start boiling your pasta in salted water. Cook it until al dente or for less than the package instructions. As the pasta finishes cooking, put it directly in the sauce.
Ladle a splash of starchy pasta water into the tomato sauce about a minute before the pasta is ready. Sprinkle in a small handful of Parmesan and stir until it melts smoothly. Keep adding cheese gradually. This prevents sauce from clumping and helps to achieve a silky, creamy texture.
When the pasta is cooked evenly, transfer it straight into the skillet. Toss well so the entire pasta is coated in that rich, glossy sauce. If the mixture feels too thick to you, loosen it with another splash of pasta water until it reaches your desired consistency.
Finally, taste and adjust the seasoning with salt and pepper. Serve immediately, topped with extra Parmesan and a sprinkle of fresh basil for a burst of flavor.
Expert Tips for the Best Creamy Tomato Pasta Sauce Without Cream
- Add cheese slowly to avoid clumping.
- Never forget to reserve extra pasta water; it’s liquid gold for sauce consistency.
- For a spicy kick, you can add sauté red pepper flakes with the onions.
- Store leftovers in an airtight container for up to 2 days, and reheating gently with a splash of water tastes fresh.
Nutrition Facts (per serving)
This pasta is lighter than cream-based versions and is always satisfyingly when you want comfort food without the heaviness.
- Calories: ~420
- Protein: 15g
- Carbs: 62g
- Fat: 12g
- Calcium: High
Final Thoughts
This creamy tomato pasta sauce without cream proves you don’t need dairy-heavy ingredients for a delicious flavor or to gain velvety pasta texture. By using simple ingredients like Parmesan, pasta water, and a few other pantry staples, you’ll have a quick, flavorful, and wholesome dish on the table in 20 minutes. You can add your own twist by making it vegetarian or vegan; this recipe is always worth adding to your weeknight rotation.
