Creamy Tomato Orecchiette with Cream Cheese and Basil: This creamy tomato orecchiette is an easy 30-minute pasta dinner made with canned tomatoes, cream cheese, heavy cream, stock, garlic, onion, and fresh basil. The sauce is smooth, rich, gently tangy, and perfectly clingy, making it a comforting weeknight meal that works well for busy families and simple dinners at home.
This creamy tomato pasta is the kind of recipe that feels special without asking much from you. It uses pantry-friendly canned tomatoes, a little cream cheese for body, heavy cream for a soft finish, and fresh basil for brightness. Orecchiette is especially good here because its small, rounded shape catches the sauce beautifully, but any short pasta can work if that is what you have on hand.
Table of Contents
- How to Make Easy Creamy Tomato Pasta
- How to Make the Perfect Easy Creamy Tomato Pasta
- Creamy Tomato Orecchiette Recipe
How to Make Easy Creamy Tomato Pasta
Creamy Tomato Orecchiette is a cozy pasta dinner made with simple ingredients and a silky tomato cream sauce. The tomatoes bring bright, savory flavor, while cream cheese melts into the sauce to make it smooth and stable. A splash of cream softens the acidity, stock adds depth, and fresh basil keeps the finished dish lively instead of heavy. It is a great recipe for weeknights because the steps are straightforward and the sauce comes together while the pasta cooks.
Ingredients You Need
- 12 oz orecchiette, or any short pasta: Orecchiette holds creamy sauce well, but shells, penne, rigatoni, or rotini are also good options.
- 1 tbsp olive oil, optional: Helps soften the onion and garlic while adding a light richness to the sauce.
- 1 onion, diced: Builds a sweet, savory base for the tomato sauce.
- 2 cloves garlic, minced: Adds aroma and depth. Cooking it briefly before adding the tomatoes helps the flavor bloom.
- 1 28 oz can crushed tomatoes: Forms the body of the sauce. Whole tomatoes may also be used if crushed by hand.
- ½–1 tsp kosher salt, to taste: Balances the acidity of the tomatoes and brings the sauce together.
- ½ tsp black pepper: Adds gentle warmth.
- ½ tsp red pepper flakes, optional: Adds mild heat and contrast to the creamy sauce.
- 4 oz cream cheese, cubed and softened: Gives the sauce a smooth, creamy texture and a light tang.
- ⅓–½ cup heavy cream: Makes the sauce glossy and rich while softening the tomato flavor.
- ½ cup chicken or vegetable stock, plus more as needed: Adjusts the sauce consistency without weakening the flavor.
- ½ cup fresh basil, torn: Adds fresh, fragrant flavor at the end.
- Parmesan, optional: Adds a salty, nutty finish when serving.
Step-by-Step: From Canned Tomatoes to Silky Sauce
Gather the ingredients before you begin. Since this creamy tomato orecchiette comes together quickly, it helps to have the onion diced, garlic minced, cream cheese softened, and basil torn before the pasta finishes cooking.
Soften Onion
Warm the olive oil in a large skillet or saucepan over medium heat. Add the diced onion and cook until softened, stirring occasionally. Add the garlic near the end and cook briefly, just until fragrant.
Add Tomatoes and Seasoning
Stir in the crushed tomatoes, salt, black pepper, and red pepper flakes if using. Let the tomato sauce simmer for several minutes so the flavor becomes richer and the acidity softens.
Stir in Cream Cheese
Reduce the heat before adding dairy. Stir in the stock, then add the softened cream cheese and mix until it melts completely into the tomato sauce. Add heavy cream and simmer gently until glossy.
Mix in Pasta
Add the cooked pasta to the sauce and toss until every piece is coated. Use a splash of reserved pasta water if needed to loosen the sauce and help it cling. Finish with torn basil and Parmesan if desired.
How to Make the Perfect Easy Creamy Tomato Pasta
Cook the pasta until al dente: The pasta will be tossed with warm sauce at the end, so it should still have a little bite.
Bloom the garlic: Cooking garlic briefly in oil brings out its aroma and makes the sauce taste more complete.
Simmer the tomatoes before adding dairy: A short simmer helps concentrate the tomato flavor and mellow the acidity.
Lower the heat for cream cheese and cream: Dairy is best added over medium-low heat. Avoid boiling the sauce hard once the cream cheese and cream are in.
Use stock to adjust texture: Stock loosens the sauce while keeping the flavor savory. Pasta water also helps the sauce cling because of its starch.
Add basil at the end: Fresh basil tastes best when stirred in off the heat so it stays bright and fragrant.
Make it heartier: Cooked chicken, Italian sausage, shrimp, cannellini beans, or baby spinach can be stirred in at the end to make the pasta more filling.
What to Serve With Creamy Tomato Pasta
Easy Garlic Bread
Crunchy Lemon Parmesan Salad
Pan Fried Asparagus
Best Sauteed Mushrooms
Creamy Tomato Orecchiette
Ingredients
- 12 oz orecchiette, or any short pasta
- 1 tbsp olive oil, optional
- 1 onion, diced
- 2 cloves garlic, minced
- 1 28 oz can crushed tomatoes, or whole tomatoes crushed by hand
- ½–1 tsp kosher salt, to taste
- ½ tsp black pepper
- ½ tsp red pepper flakes, optional
- 4 oz cream cheese, cubed and softened
- ⅓–½ cup heavy cream
- ½ cup chicken or vegetable stock, plus more as needed
- ½ cup fresh basil, torn, plus more for serving
- Parmesan, for serving, optional
Instructions
- Boil the pasta in well-salted water until al dente. Reserve 1 cup of pasta water, then drain.
- In a large skillet or saucepan over medium heat, add the olive oil. Cook the onion until softened, about 5 minutes.
- Add the garlic and cook for about 30 seconds, stirring until fragrant.
- Stir in the crushed tomatoes, salt, black pepper, and red pepper flakes. Simmer for 8–10 minutes, stirring occasionally.
- Reduce the heat to medium-low. Stir in the stock, then add the cream cheese. Whisk or stir until fully melted and smooth.
- Stir in the heavy cream and simmer gently for 2–3 minutes until the sauce looks glossy.
- Add the drained pasta and toss to coat. Add reserved pasta water a little at a time if needed to loosen the sauce.
- Turn off the heat and stir in the torn basil.
- Serve with extra basil and Parmesan, if desired.
Notes
Too thick? Add stock or reserved pasta water 1–2 tablespoons at a time until the sauce is silky.
Too tangy? Add an extra tablespoon or two of cream, or a small amount of additional cream cheese.
Make it heartier: Add cooked chicken, Italian sausage, shrimp, cannellini beans, or spinach at the end.
Best tomatoes: Crushed tomatoes make the sauce smooth quickly, while hand-crushed whole tomatoes create a more rustic texture.
Nutrition
Carbohydrates: 69 g
Protein: 13 g
Fat: 15 g
Saturated Fat: 6 g
Sodium: 218 mg
Fiber: 3 g
Sugar: 5 g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Creamy Tomato Orecchiette FAQs
Yes. Any short pasta works well, including penne, rigatoni, shells, or rotini. Choose a shape with curves, ridges, or pockets so it can hold the creamy tomato sauce.
No. Cream cheese mostly adds body, smoothness, and a gentle tang. Parmesan, if used, adds the more classic salty and savory cheese flavor.
Lower the heat before adding cream cheese and heavy cream. Stir until the cream cheese is fully melted and avoid boiling the sauce hard after the dairy is added.
Simmer the tomatoes a little longer, or stir in 1–2 tablespoons more cream. A small extra piece of cream cheese can also soften the tomato acidity.
Simmer the sauce uncovered for a few minutes. You can also toss the pasta with a small splash of reserved pasta water, which helps the sauce cling because of the starch.
Add stock or reserved pasta water 1–2 tablespoons at a time until the sauce reaches the consistency you like.
Yes. The sauce can be made 1–2 days ahead. For the best texture, cook the pasta fresh and toss it with the reheated sauce, adding stock or pasta water as needed.
Refrigerate leftovers for up to 3 days. Reheat gently on the stove with a splash of stock or cream, stirring until smooth. If using a microwave, use lower power to help prevent separation.
Cooked chicken, Italian sausage, shrimp, crispy pancetta, or cannellini beans all work well. Add cooked protein at the end and warm it through before serving.
