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.