This Tomato Cream Sauce, an easy sauce made with tomato passata and fresh cream. The perfect sauce for Homemade or Store bought Ravioli, Tortellini or even your favorite boxed pasta!
One thing of many things I have learned about Italians is they will discuss food anytime and all the time, especially when they are eating!
The first time I was served ricotta and spinach stuffed ravioli it was with this amazing tomato cream sauce by my sister-in-law. This was the first meal I was served on my arrival in Italy and it has become one of my favourites.
- Butter – salted
- Tomato passata – also known as conserva or puree
- Cream – whole, whipping or heavy cream at least 30% fat
What is Tomato Passata/Puree?
Tomato puree is a liquid, but dense product, it is obtained by removing the pulp from raw or cooked tomatoes. It is sold worldwide and is available in most supermarkets. Of course it can also be produced at home.
How to make Tomato Cream Sauce
In a medium to large skillet add the butter, carrot and celery heat on medium heat until butter has melted.
Add the tomato puree, water and salt, stir to combine. Bring to a boil, then simmer on low to medium heat, half covered until thickened.
Stirring occasionally, once thickened add the cream, stir to combine, cook for about 1 minute, turn off heat. Serve over cooked ravioli or pasta add a sprinkle of freshly grated parmesan cheese if desired.
It has a wonderful soft creamy taste thanks to the simmering of the carrot and celery. The carrot and celery pieces are delicious and may be served with the pasta, my kids actually fight over the last piece! I love to serve this pasta sauce with the pasta shape such as rigatoni, penne and of course fresh ravioli or tortellini!
How to store it
Any leftover sauce should be stored in an airtight container and refrigerated. It will keep for up to 2-3 days in the fridge.
Sometimes it can happen when you add the cold cream to the hot sauce, it’s never happened to me, but if you are worried, then you could remove the cream from the fridge 45 minutes before using and or add a couple of tablespoons of sauce to the cream to warm it up and then add to the remaining sauce.
Adding cream to the sauce will give it another flavor and will help thicken the sauce.
In Italy regular tomato sauce can be made a few ways, basically all are made with olive and spices, some with tomato passata or fresh tomatoes or canned pelati tomatoes (peeled tomatoes). All can be delicious in their own right.
So if you are looking for different type of sauce to serve I hope you try this Creamy Tomato Pasta Sauce and of course let me know what you think. Buon Appetito!
More Delicious Pasta Sauces
Easy Tomato Cream Sauce
- 2½ cups tomato puree (passata)
- ½-1 carrot quartered
- ½-1 small stalk celery quartered
- 2 tablespoons butter
- ½ teaspoon salt
- 1½-2 cups water
- ¼ cup cream whole, heavy or whipping cream (at least 30% fat content)*
*remove from the fridge 30 minute before using or add 2 tablespoons of sauce to the cream to warm it up if direct from the fridge.
- In a medium to large pot or skillet add the butter, carrot and celery, heat on medium heat until butter has melted, then add the tomato puree, water and salt, stir to combine.
- Cook on low to medium heat, half covered until thickened, approximately 30-40 minutes, stirring occasionally, once thickened add the cream, stir to combine, cook for about 1 minute, turn off heat. Serve over cooked ravioli or pasta. Enjoy!
Easy Creamy Tomato Sauce for Ravioli was originally posted May 2015.
Rosemary can vodka be added to the tomato cream sauce recipe? If so in what proportion. This recipe seems perfect for a vodka sauce.
P.S I love all your recipes I wish I could cook them all!!
Hi Paula, you can try, I have never made this recipe with vodka, but I would add it to the butter and carrots after it as melted, about 1/4 cup and cook until about 2 tablespoons remain, then continue with the recipe. Let me know how it goes. Take care! Thanks glad you like the recipes.
Rosemary, We truly enjoyed this recipe. I had some homemade rav‘s in the freezer and made this sauce. My husband loved it – nice pairing. Thanks again for all your wonderful recipes! Doreen
Hi Doreen thanks so much, so glad you and your husband enjoyed it. Take care. Have a great week.
This was an amazing recipe. And so simple! It’s definitely going into my favorites list. Thanks!
Hi Kit, thanks so much, so glad you enjoyed it. Have a great weekend.
Liz @ I Heart Vegetables says
Yum!!! My husband and I are planning on doing homemade ravioli for Valentine’s Day so this sauce would be perfect!
Hi Liz, have fun and I hope you enjoy it.
Marisa Franca @ All Our Way says
It looks and sounds terrific!! Eating Italian is a wonderful way to enjoy your food and enjoy your family and friends. I think taking the time to taste and savor a meal satisfies the body and the soul. Wonderful pics, Rose!!
Hi Marisa, thank you and yes food should be enjoyed and shared, especially Italian food. 😉
April @ Girl Gone Gourmet says
We’ll be visiting Italy again later this summer and I can’t wait — I understand why you love it so much there! I agree that it’s so much more than just food — it’s the food culture and the appreciation Italians have for meals and sharing those meals with the people they care about that makes it such a special place.
Hi April, you are right on, how exciting, what part of Italy are you coming to?
April @ Girl Gone Gourmet says
We’ll be going back to Salo on Lake Garda – we spent a few days there a few years ago and fell in love with it. Going back for a week this time!
Diane P. says
Rose–this looks really good, however, I have a couple of questions. You said to quarter the carrot and the celery. You mentioned adding the carrot to the pot, but not the celery. And what do you do with them after the sauce is cooked? Serve them along side ;the pasta or throw them out?
Hi Diane, you are absolutely right I forgot to mention the celery, add the celery to the pot and I serve the carrot and celery to whoever would like it, actually my kids fight over the last piece! (btw updated the missing info, thanks again Diane) have a great day.