This Creamy Fresh Tomato Pasta is made with fresh tomatoes, Italian pork sausages and parmesan for an easy family dinner that’s full of flavour!
I’ve always loved pasta. My husband and I even took a pasta-making class on our honeymoon in Florence, years before I was confident in the kitchen. Back then, Heath was the cook in our house – his pasta dough turned out perfectly, while mine was hard as a rock! 😂 The instructor looked baffled and, to this day, Heath often makes fresh pasta with the kids. I haven’t been brave enough to try again … but between you and me, I don’t mind keeping it that way! 😂
I was inspired to create this recipe after seeing a version go viral on social media – you can check out the original recipe here. The technique – steaming whole tomatoes with garlic, onions and tomato paste until the tomatoes collapse into a fresh sauce, looked so simple. Since I’m always looking for easy dinner ideas, I had to give it a try!
For my version of this Creamy Fresh Tomato Pasta, I add Italian pork sausages for extra flavour and protein, making it a complete meal (but you can omit them to keep the recipe vegetarian). I also include chicken stock to make the recipe more foolproof and prevent the sauce from catching on the bottom of the pan. I love layering flavour, so I caramelise the onion and garlic before steaming the tomatoes.
My biggest tip: this recipe is only as good as the tomatoes you use. Choose the ripest ones you can find and keep them on the benchtop, not in the fridge, so they develop the best flavour. I recommend small to medium truss (vine), roma (plum) or cocktail (campari/cocktail vine) tomatoes (like I use in the video). Cook them gently over low heat until they’re soft and the skins slip off easily. If fresh tomatoes aren’t in season or you don’t have any on hand, canned crushed tomatoes work well as a substitute. If you can find it, malfalde is my favourite pasta for this recipe because all those ruffled edges catch the sauce beautifully, but any pasta will work. Italian-style pork sausages with fennel and garlic pair brilliantly and, of course, don’t skip the extra parmesan! If you love a little heat, finish with Italian-style chilli oil.
This is the perfect weeknight meal because it comes together so quickly but, if you ask me, it was made for Friday nights. That’s when I’m most tempted to order takeaway, but I usually don’t give in to the urge … it’s expensive, often disappointing, and I’d much rather cook something at home that’s creamy and comforting but still easy after a long week.
I love serving this pasta with my Freezer-friendly Garlic Bread and a simple rocket (arugula) salad with balsamic dressing. I pour myself a sparkling water (or a wine! 😉), pop the pan in the middle of the table and let everyone help themselves. It’s the kind of easy family dinner that feels special but doesn’t leave you with a mountain of dishes.
Miss 9 would eat this every day if I let her! I hope your family loves it as much as we do.
What can I serve with Creamy Fresh Tomato Pasta?
Freezer-friendly Garlic Bread – Perfect for mopping up every last bit of the creamy tomato sauce.
Easy Rocket (Arugula) and Parmesan Salad – The peppery rocket, salty parmesan and simple lemon dressing cut through the richness of the pasta beautifully.
Cheat’s Caesar Salad – Crisp cos (romaine) lettuce and a quick creamy homemade cheat’s caesar dressing make this an easy side that always feels a little bit luxurious.
Green Leafy Salad with Balsamic Dressing – A light, fresh salad with a tangy balsamic dressing balances the richness of the creamy sauce.
Steamed greens – Broccolini (tenderstem broccoli), green beans or asparagus are all delicious if you’re looking to add some greens and keep the meal feeling fresh and balanced.
Can I add extra vegetables to this pasta?
Absolutely! This pasta is really easy to bulk out with your favourite vegetables.
Add with the onion:
- 90 g (1 cup) sliced mushrooms
- 135 g (1 cup) diced zucchini (courgette)
Add with the cream and parmesan:
- 80 g (½ cup) chopped roasted capsicum (bell pepper) from the deli
- 80 g (½ cup) chopped sun-dried tomatoes (drained if packed in oil)
Add in the last 2–3 minutes of cooking:
- 2 large handfuls of baby spinach
- 90 g (2 cups) finely shredded kale
- 155 g (1 cup) frozen peas
Stir until the vegetables are warmed through or wilted, then serve.
If you enjoyed Creamy Fresh Tomato Pasta, I think you’ll love:
Jammy Tomato and Pesto Gnocchi Bake Recipe – The ultimate low-effort one-pan vegetarian pasta dinner. The tomatoes roast until they are jammy, the gnocchi cooks directly in the sauce and the cheesy top is golden and bubbly.
Mediterranean Risoni (Orzo) Recipe – A delicious vegetarian, family-friendly meal, this 30-minute pasta dish is ideal for using up leftover veggies in the fridge as it’s so customisable.
Spinach and Ricotta Tortellini with Creamy Tomato Sauce Recipe – Vegetarian tortellini is transformed into a fulfilling family meal with a comforting creamy, cheesy and tomatoey sauce. You only need one pan and 15 minutes!
Creamy Tomato Sausage Pasta Recipe – In this 20-minute, one-pan wonder, sausages are squeezed out of their casings to form easy “meatballs”, then cooked with pasta in a creamy tomato sauce.
One-pan Creamy Sausage Gnocchi Recipe – Italian sausage, gnocchi and spinach simmer in a creamy, garlicky tomato sauce for a flavour-packed family-friendly dinner that’s ready in 20 minutes.
Creamy Fresh Tomato Pasta
Share Pin Recipe PrintIngredients
- 400 g (14 oz) mafalde, rigatoni, penne or fusilli
- 500 g (1 lb) good-quality Italian pork sausages (about 5–6 sausages), casings removed (see note 1) (omit if you’d like the recipe to be vegetarian)
- 1 red onion, finely diced
- 1 tbsp freshly crushed garlic
- 2 tbsp tomato paste
- 125 ml (½ cup) chicken stock
- 8 roma (plum) tomatoes or cocktail (campari/cocktail vine) tomatoes, tops removed
- 1 tsp dried Italian mixed herbs (Italian seasoning)
- ½ tsp freshly cracked black pepper
- ½ tsp white sugar
- 250 ml (1 cup) thickened (whipping/heavy) cream
- 100 g (1 cup) finely grated parmesan
- 30 g (½ cup) roughly chopped fresh basil leaves
- Sea salt flakes, to taste (adjust depending on your sausages)
- Extra grated parmesan
- Extra freshly cracked black pepper
- Basil leaves
- Italian-style chilli oil (I use Bippi’s brand) (optional)
Instructions
- Cook the pasta – Bring a large saucepan of generously salted water to the boil. Cook the pasta according to the packet instructions until al dente. Reserve 250 ml (1 cup) of the cooking water before draining.
- Brown the sausage – Heat a large deep frying pan over medium–high heat. Remove the sausage meat from the casings and add it to the pan. Break it into bite-sized pieces with a wooden spoon and cook for 5–6 minutes until browned and cooked through.
- Cook the onion – Reduce the heat to medium. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened.
- Add the garlic – Stir the garlic through and cook for 30 seconds until fragrant.
- Steam the tomatoes – Stir the tomato paste through, then pour in the chicken stock, scraping up any browned bits from the bottom of the pan. Arrange the tomatoes cut-side down in the pan. Cover with a lid and cook over low heat for 8–10 minutes until the tomatoes are very soft and collapsing.
- Make the sauce – Remove the tomato skins if they lift away easily, carefully using tongs (don't stress if a few remain). Crush the tomatoes with a potato masher or wooden spoon until you have a chunky sauce. Add the Italian herbs, pepper and sugar. Stir through the cream and parmesan.
- Finish the pasta – Add the cooked pasta, basil and 60 ml (¼ cup) of the reserved pasta water. Toss until glossy and evenly coated, adding a little more pasta water if needed to loosen the sauce. The sauce will thicken as it sits. Taste it, then season with salt (I normally add a full teaspoon of sea salt flakes but how much you add will depend on how salty your other ingredients are).
- Serve – Divide among bowls and finish with extra parmesan, basil and pepper – with a dash of chilli oil if desired.
Nutrition information
Make it lighter
Disclaimer re gluten-free and dairy-free recipes
