There’s nothing better than a bowl of pasta that’s simple, comforting, and packed with flavor. If you’ve been looking for a way to get that velvety, indulgent texture without the heavy dairy, this creamy tomato pasta sauce without cream is exactly what you need.
I love how the cherry tomatoes cook down into a rich, sweet base that feels incredibly smooth and silky all on its own. It’s the kind of dish that’s super easy to whip up on a weeknight but still feels special enough for a weekend dinner. By using a few simple tricks, you get a dish that’s lighter but just as satisfying. Plus, the combination of garlic and fresh basil? It’s just too good to pass up.
Let’s get cooking. You’ll see how simple and delicious it is.
What you’ll need for this Creamy rigatoni recipe
For the Sauce:
- 2 tablespoons olive oil
- 1 large shallot
- 5-6 cloves garlic
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, handful
- 4 cups cherry tomatoes
- 1 cup vegetable stock
- 1 teaspoon sugar (optional, to balance acidity)
- 2 tablespoons unsalted butter
For the Pasta:
- Rigatoni pasta
- Salt
- Pasta water
For Garnishing:
- Freshly grated Parmesan cheese
- Additional red pepper flakes
- Fresh basil leaves
- Small mozzarella cheese balls (optional)
How to make creamy tomato rigatoni pasta without cream:
Prepare the Sauce:
Preheat Oven: Preheat your oven to 400°F (200°C).
Toss Ingredients: On a large sheet pan, toss the cherry tomatoes, shallot, and garlic with the olive oil.
Season: sprinkle with Italian seasoning, red pepper flakes, salt, and pepper. Toss to coat evenly.
Roast: Roast for 45 – 50 minutes until the tomatoes burst and are slightly charred.
Blend and Strain the Sauce:
- Once the tomatoes are nicely roasted.
- Carefully transfer them to a blender.
- Add fresh basil and vegetable stock, blend until silky smooth.
Cook the Pasta:
- While the sauce is simmering, bring a large pot of salted water to a boil.
- Add the rigatoni and cook until al dente, according to package instructions.
- Before draining, reserve about 1 cup of the pasta cooking water.
Combine Pasta and Sauce:
- In a pan, brown the butter on medium-high heat and add the tomato sauce.
- Add the cooked rigatoni to the pan, tossing to coat the pasta evenly with the sauce. If the sauce is too thick, gradually add some of the reserved pasta water to reach the desired consistency.
- Season with salt and oregano to taste.
Garnish and Serve:
- Garnish with freshly grated Parmesan cheese, additional red pepper flakes for extra heat, fresh basil leaves, and small mozzarella balls if desired.
Browning the Butter
Browning butter might sound fancy, but it’s super easy and totally worth it. Just toss the butter into the pan over medium heat and let it melt. Give the pan a little swirl every now and then to keep things moving. As it heats up, the butter will start to foam, and you’ll notice it turning a golden brown color with this amazing nutty aroma filling your kitchen. Keep a close eye on it, though, because it can go from perfect to burnt pretty quickly. The browned butter adds this rich, nutty depth to the sauce that takes the flavor to a whole new level. Trust me, you don’t want to skip this step.
Why Cherry Tomatoes make the best Creamy Tomato Sauce without Cream
Cherry tomatoes are naturally sweeter than regular tomatoes, which means no extra sugar is needed to balance things out (though you can add a pinch if you like). Plus, they’re packed with pectin, a natural thickener that helps create a rich, velvety sauce without needing cream or thickeners. Their small size also means they cook down faster, releasing all that sweet, tangy goodness into your dish. I know they are more expensive; if you want, you can use both regular and cherry tomatoes. Trust me on this, incorporating cherry tomatoes makes a huge difference in your pasta sauce.
Other recipes I think you might like
This no-cream tomato rigatoni pasta is proof that simple ingredients can make a dish that’s both cozy and a little fancy. Skipping the cream lets the fresh flavors of the tomatoes and basil really stand out, giving you a light but totally satisfying meal. Pair it with some garlic bread or a fresh salad, and you’ve got a dinner that hits all the right notes.
Creamy Tomato Pasta Without Cream
Ingredients
For the Sauce:
- 2 tablespoons olive oil
- 1 large shallot
- 5-6 cloves garlic
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes adjust to taste
- Salt and freshly ground black pepper to taste
- Fresh basil leaves handful
- 4 cups cherry tomatoes
- 1 cup vegetable stock
- 1 teaspoon sugar optional, to balance acidity
- 2 tablespoons unsalted butter
For the Pasta:
- Rigatoni pasta
- Salt
- Pasta water
For Garnishing:
- Freshly grated Parmesan cheese
- Additional red pepper flakes
- Fresh basil leaves
- Small mozzarella cheese balls optional
Instructions
Prepare the Sauce:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Toss Ingredients: On a large sheet pan, toss the cherry tomatoes, shallot, and garlic with the olive oil.
- Season: sprinkle with Italian seasoning, red pepper flakes, salt, and pepper. Toss to coat evenly.
- Roast: Roast for 45 – 50 minutes until the tomatoes burst and are slightly charred.
Blend and Strain the Sauce:
- Once the tomatoes are nicely roasted.
- Carefully transfer them to a blender.
- Add fresh basil and vegetable stock, blend until silky smooth.
Cook the Pasta:
- While the sauce is simmering, bring a large pot of salted water to a boil.
- Add the rigatoni and cook until al dente, according to package instructions.
- Before draining, reserve about 1 cup of the pasta cooking water.
Combine Pasta and Sauce:
- In a pan, brown the butter on medium-high heat and add the tomato sauce.
- Add the cooked rigatoni to the pan, tossing to coat the pasta evenly with the sauce. If the sauce is too thick, gradually add some of the reserved pasta water to reach the desired consistency.
- Season with salt and oregano to taste.
Garnish and Serve:
- Garnish with freshly grated Parmesan cheese, additional red pepper flakes for extra heat, fresh basil leaves, and small mozzarella balls if desired.
One Response
This looks delicious!