Penne with Tomato Herb Cream Sauce

"This is a favourite recipe that I found years ago in our local newspaper."
photo by Redsie photo by Redsie
photo by Redsie
photo by meeknlil photo by meeknlil
photo by Redsie photo by Redsie
photo by Hadice photo by Hadice
Ready In:




  • Saute onion and garlic in oil.
  • Add tomatoes, sugar, basil, oregano, salt.
  • Bring to a boil, then simmer 20-25 minutes.
  • Meanwhile, cook pasta.
  • Stir cream into sauce and heat through.

Questions & Replies

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  1. Malriah
    I made this last night and was plesantly surprised with the outcome. The sauce was very good wtihout the cream but I enjoyed the richness that it added. I also added a few tablespoons of grated romano cheese to the sauce and lots of extra garlic. I have lots of leftovers since there are only two of us but that is okay, I'll eat them for lunch today! Thanks for posting!
  2. Abby Girl
    I used the concept of this recipe and came up with a really nice pasta sauce. My only comment would be to use more garlic. Also....did you know that you can use leftover whipped cream? I did not have enough cream, so I used some canned whipped cream and.... (gosh, darn!!!) didn't it work!!!
  3. Gary75
    The herb and spice measurements are perfect, I added 2cups sliced mushrooms and used half and half cream and used three quarters of a cup for the cream substitution to reduce the calories. I also cooked the noodles el dente and added them to the sauce for the last 15 minutes. Very tasty!!
  4. Redsie
    57 people can't be wrong!! ;) Loved this - made this for a quick weeknight dinner and everybody enjoyed it! Didn't use whipping cream - used low-fat milk - sure it's even tastier with real whipping cream!! Thanks Lucy! :)
  5. HeathJ
    This was delicious - I was looking for a sauce for a special meal, but b/c of time constraints, it needed to be very easy and fast. This hit the mark! It's a nice, simple red sauce, and adding the cream makes for a nice finishing touch. The sauce would be great w/o it, but the cream really adds a smoothness and richness to make it feel just a bit more like a special meal type of dish - a notch up from the every day marinara. Everybody really enjoyed it. I didn't do much different - but I did use loads of fresh basil, instead of dried, and threw in a couple extra cloves of garlic and some red pepper flakes. I also added some freshly grated Parmesan at the end. This paired very nicely w/ "Italian Baked Salmon" (recipe #272021), some homemade Italian bread, and steamed broccoli. A real winner of a meal! My only complaint is very minor - it's probably just me - but I didn't care for the pasta leftovers the next day... loved it the first, not so much the 2nd. Unsure why - I normally love leftover pasta. But nonetheless, this is a great sauce!


  1. Mrs. Delishis
    I did fresh tomatoes instead of the canned ones, and added in a 1/2 cup of water to substitute for the canned stuff. I did everything else as directed, but substituted whole milk for the heavy cream. I also put parmesan on top. It tasted ok, but kind of bland (until I put some more parmesan on and some more salt). It also came out watery. I guess I shouldn't have added water and actually used cream instead of whole milk. I'll have to try again and follow the recipe this time. Otherwise easy to make and fairly healthy!
  2. Shelly 5
    This was pretty good sauce. Next time I will drain the tomatoes or pasta sauce instead.
  3. lynmoz
    Great recipe! I used fresh tomatoes & organic zero in place of the sugar. Also substituted 2% milk & plain yogurt for the whipping cream. I think this would be great with spinach added. It seemed to need just a touch of something more to make it outstanding. Even better the next day when the flavors had a chance to meld.
  4. The Tiny Chef
    I made this for my family and they loved it! The leftovers got eaten up by the next night. I substituted gourmet tomato sauce with basil and oregano for the tomatoes, sugar, and spices. It turned out wonderfully and had a nice Italian flavor.
  5. JVK7336
    Excellent recipe! So easy to make and delicious! My husband loved it, even though he does not normally like pasta. I used milk instead of cream (did not have cream). The sauce had nice full flavor - I can just imagine how good it is with cream! Thanks for the recipe, Lucy!



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