Creamy Cherry Tomato Pasta

I’ve been making this creamy cherry tomato pasta on repeat and it never gets old.

The cherry tomatoes get all soft and juicy, then melt into this creamy sauce that’s rich but still feels fresh.

It’s one of those easy recipes that tastes way fancier than it really is.

I usually throw it together when I want something cozy but don’t feel like spending hours in the kitchen. If you’ve got some cherry tomatoes, pasta, and a little cream, you’re pretty much set.

This one always hits, whether it’s dinner for yourself or something you’re making to share.

Let me show you how I make it.

What You’ll Need

• Cherry tomatoes: These are the heart of the recipe. They get soft, burst, and turn into a sweet and juicy base for the sauce.
  
  
• Garlic and shallot: This combo adds so much flavor. The garlic brings that bold kick, and the shallot gives a little sweetness and depth that makes the whole sauce taste better.
  
  
• Tomato paste: Just a little goes a long way. It makes the sauce richer and gives it that deep tomato flavor without being too heavy.
  
  
• Heavy cream: This is what makes the pasta creamy and smooth. You don’t need a lot, just enough to bring everything together.
  
  
• Olive oil: Used to sauté everything. It adds a nice richness and helps pull all the flavors out of the garlic and shallot.
  
  
• Rigatoni pasta: I love using rigatoni for this because it really holds onto the sauce in every bite. The little ridges make everything taste extra good.
  
  
• Red pepper flakes: t gives the sauce a little something extra without overcomplicating it.
  
  
• Parmesan cheese: I love grating a little over the top right before serving. It melts just enough and gives the whole thing a salty, cheesy finish.
  

How to Make It

Step 1: Cook the pasta

• Bring a big pot of salted water to a boil
• Cook the pasta until it’s al dente
• Save about ½ cup of the pasta water before draining

Step 2: Prep the ingredients

• Chop the garlic and shallot
• Cut all the cherry tomatoes in halves
• Set everything aside so it’s ready to go

Step 3: Sauté the aromatics and tomatoes

• In a big skillet, heat a drizzle of olive oil over medium heat
• Add the chopped garlic and shallot, sauté for about a minute until fragrant
• Add the halved cherry tomatoes
• Season with salt and black pepper
• Cook for about 6 to 8 minutes until the tomatoes soften and get all juicy and saucy

Step 4: Add the tomato paste and seasoning

• Push the tomatoes to one side of the skillet
• Add a spoonful of tomato paste to the other side and stir it for about a minute to cook it down
• Mix it into the tomatoes
• Pour in the heavy cream and stir until the sauce comes together
• Add a pinch of salt and some Italian seasoning to bring out all the flavor

Step 5: Toss the pasta and finish

• Add the cooked rigatoni to the pan
• Toss everything together until the pasta’s fully coated in the creamy tomato sauce
• Use a splash or two of the pasta water if the sauce feels too thick
• Serve warm with Parmesan grated on top

FAQs About This Recipe

1. Can I use a different kind of pasta?

Totally. I used rigatoni because the sauce sticks to it so well, but honestly, anything works — spaghetti, penne, even shells if that’s what you have.

2. What if I don’t have heavy cream?

You can swap it with half-and-half or even a splash of milk with a little butter. It won’t be as rich, but it still turns out creamy and good.

3. Do I have to cut the cherry tomatoes in half?

You don’t have to, but I recommend it. They cook faster and get all soft and saucy, which makes the whole thing come together quicker.

4. How do I store the leftovers?

Just pop them in an airtight container and keep it in the fridge for up to 3 days. Reheat with a splash of water or milk to loosen the sauce a bit.

5. Can I make it spicy?

For sure. Just add some red pepper flakes when you’re cooking the garlic and shallot, or sprinkle some on top at the end if you want a little kick.