Fresh tomato cream sauce with angel hair pasta is a perfect summer pasta recipe, especially if you have lots of garden tomatoes.
Why you’ll love it: The recipe is very easy to make and is a great way to use extra ripe tomatoes.
How long it takes: 30 minutes
Equipment you’ll need: pasta pot, large skillet
My mom calls this “pink pasta.” It’s one of my favorite ways to eat pasta, with an irresistible combination of fresh and decadent that’s simply perfect. Garden fresh tomatoes and heavy cream are the stars in this recipe.
I love it when simple ingredients come together to shine in a recipe like this. Life doesn’t have to be complicated and recipes certainly don’t have to be complicated. This no-fuss pasta is brilliant in the most effortless, unassuming way.
However, I wouldn’t consider this pasta sauce rustic; it remains a classy dish perfect for any occasion. Maybe it’s the cream and butter.
Okay, it probably is the cream and butter. That dynamic duo easily elevates any dish, wouldn’t you say?
Some of you may be familiar with the TikTok favorite, baked feta and tomato pasta sauce. This pink pasta recipe reminds me a little bit of that one. I do love creamy sauces. Another favorite is my carrot pasta sauce. It’s unique, beautifully colored, and slightly sweet. We love it.
About This Recipe
One of the best parts of this tomato cream sauce is the tomatoes. It works best with ripe garden fresh tomatoes, not the hard waxy off season tomatoes. If you have a bountiful harvest of tomatoes, you’ll definitely want to try this recipe. I’ve also used ripe Campari tomatoes with good results.
The ripe tomatoes are perfectly complemented by the rich cream base of the sauce. You definitely don’t want to skimp on the fresh basil and Parmesan cheese, either.
Many of my recipes are easily adapted and flexible to encourage you to use different ingredients or even different amounts. I wouldn’t mess with this one though. Butter, onions, garlic, fresh tomatoes, heavy cream, Parmesan and basil. Just do it!
On that note, in many (most) of my recipes, I use whole wheat pasta; however, in this recipe, I recommend traditional pasta, specifically angel hair pasta. The tomato cream sauce is very delicate and light and wouldn’t hold its own against the heartier flavor of whole wheat pasta.
What To Serve With Pink Pasta
Make the pasta a main dish by adding sautéed shrimp as a topping. A crispy green salad is wonderful with the pasta, topped with this lemon basil vinaigrette dressing. Bonus: You can use that big bunch of basil for the pasta and the salad.
To review: Butter, onions, garlic, FRESH tomatoes, heavy cream, Parmesan, FRESH basil, and angel hair pasta. Trust me!
You may be tempted to substitute milk instead of cream in this pasta sauce. Perhaps you’re trying to cut back on fat or calories, or maybe you just don’t happen to have heavy cream in your fridge. However, adding milk will not give the same results as cream. The sauce will be quite a bit thinner and not as rich-tasting. There’s also a good possibility that the milk will curdle when it’s combined with the acidic tomatoes.
Either whipping cream or heavy cream can be used for creamy pasta sauces. Heavy cream has 38% fat content; whipping cream is a bit less, ranging from 30-35%.
Storage & Reheating Tips
Pink pasta is best when it’s served immediately. If you have some leftover, cover and refrigerate it. It will keep for a few days. It does not freeze well.
To reheat, microwave individual portions in 30 second increments until it’s warmed through. Don’t overheat it because the sauce may separate.
More Pasta Sauces
- Carrot Pasta Sauce
- Skinny Alfredo Sauce
- Angel Hair Pasta with Roasted Red Pepper Sauce
- Vegan Bolognese – with Lentils and Quinoa
- Instant Pot Buffalo Chicken Pasta
- Pasta with Garlic and Oil by The Reluctant Gourmet (so easy!)
- 8 ounces angel hair pasta, uncooked
- 1 tablespoon unsalted butter
- 3 tablespoons minced yellow onion
- 1 clove garlic, minced
- 1 cup heavy cream or whipping cream
- ¾ cup seeded, peeled and chopped fresh tomatoes (see note)
- 1 tablespoon grated Parmesan cheese, more if desired
- 1 tablespoon chopped fresh basil, more for garnish
- Bring a large pot of salted water to a boil over high heat (see note about peeling tomatoes). Cook angel hair pasta as directed on package, drain.
- Meanwhile, melt butter in a large skillet over medium heat and sauté onion and garlic until onion is translucent.
- Add cream and cook until reduced and thickened, about 10 minutes.
- Reduce heat to low and add tomatoes, Parmesan cheese, and basil and cook until sauce turns a light pink color.
- Mix in cooked pasta until evenly coated. Serve immediately, topped with additional fresh basil.
- Add more tomatoes: You can’t go wrong with a few additional tomatoes so if you have extras, don’t worry, just add them to the sauce! it will make your sauce a deeper pink.
- To easily peel tomatoes, I use my boiling water before I put the pasta in it. Score a small “X” in the bottom of each tomato with a sharp knife. Place them in a heat-safe colander with a handle (or you can use a slotted spoon) and place them in the boiling water for 1 to 2 minutes or until you see the skin separating from the flesh of the tomatoes. Remove from boiling water and place in an ice bath (ice cubes + cold water). The skin should come off easily once the tomatoes cool a bit.
- I use whole wheat pasta 95% of the time when I cook, but since this sauce is delicate, regular pasta is best.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.