Creamy Orange Tomato Pasta
Updated Aug 02, 2026
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Creamy Orange Tomato Pasta is one of my favorite ways to use sweet orange cherry tomatoes. They cook down with garlic, shallot, and thyme before being blended into a silky sauce with just a splash of cream. It’s simple, fresh, and ready in about 30 minutes.
If you love easy summer pasta recipes, try my Creamy Zucchini Pasta (without cream) or Roasted Summer Vegetable Pasta next.
🐝 Quick Look: Creamy Orange Tomato Pasta
- What it is: A silky tomato pasta made with sweet orange cherry tomatoes and a splash of cream.
- Why you’ll love it: Fresh, simple, and ready in about 30 minutes.
- Time: 10 minutes prep, 20 minutes cook time, 30 minutes total.
- Main ingredients: Orange cherry tomatoes, pasta, garlic, shallot, thyme, and cream.
- Best for: Summer dinners, fresh tomato season, or easy weeknights.
Why You’ll Love This Recipe
- Sweet orange tomatoes are the star: They create a naturally sweet, silky sauce that’s completely different from a traditional red sauce. If you have lots of cherry tomatoes, my One Pot Cherry Tomato Pasta is another favorite.
- The blender does the work: No peeling tomatoes or simmering for hours. Just blend everything together until smooth.
- Creamy without being heavy: A splash of cream is all you need. If that’s your kind of pasta, you’ll probably love my Creamy Zucchini Pasta (Without Cream) and One Pan Sun-Dried Tomato and Boursin Cheese Orzo too.
- Great on its own or with protein: I love serving it with grilled chicken, shrimp, or meatballs. Crispy Parmesan Chicken is one of my favorite pairings.
Table of Contents
Key Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Orange Cherry Tomatoes: I used Lorabella Blossom tomatoes, but Sungold tomatoes are another great option. Yellow or red cherry tomatoes work too. Just know the sauce may look and taste a little different depending on which tomatoes you use.
- Pasta: I used mezzi rigatoni because I love how the ridges catch the sauce. That said, don’t overthink it! Penne, fusilli, orecchiette, medium shells, or really any short pasta shape will work well.
Tips and Substitutions
- Use the sweetest tomatoes you can find: Sweet orange cherry tomatoes like Lorabella Blossom or Sungold make the best sauce, but yellow or red cherry or grape tomatoes work well too. The flavor and color will vary slightly.
- Don’t skip the pasta water: Reserve at least 1 cup before discarding! It helps loosen the sauce and gives it a silky texture that clings to the pasta.
- Blend carefully: A countertop blender makes the smoothest sauce, but an immersion blender works too. If using a standard blender, let the mixture cool slightly before blending.
- Want it extra smooth? Strain the blended sauce through a fine mesh sieve before returning it to the pan. It’s optional, but it creates an incredibly silky sauce.
- Adjust the cream to your taste: I use just ¼ cup for a light, creamy sauce. Add a little more if you prefer a richer pasta.
How to Make Creamy Orange Tomato Pasta
See the recipe card below for full instructions and exact amounts.
- Cook the garlic and shallot until softened and fragrant.
- Add the tomatoes, thyme, and red pepper flakes. Cook until the tomatoes begin to burst.
- Remove the thyme sprigs, then blend until smooth. For an extra silky sauce, strain through a fine mesh sieve before returning it to the pan.
- Stir in the cream, butter, and cooked pasta. Add pasta water as needed, then top with Parmesan and basil.
Creamy Orange Tomato Pasta FAQs
Can I make Creamy Orange Tomato Pasta ahead of time?
Yes. You can make the sauce up to 4 days ahead and store it in the refrigerator. Reheat it gently on the stove, then toss with freshly cooked pasta. Add a splash of reserved pasta water or cream if needed to loosen the sauce.
Can I freeze Creamy Orange Tomato Pasta sauce?
Yes. Let the sauce cool completely, then freeze it in an airtight container or freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.
Can I use other types of tomatoes in Creamy Orange Tomato Pasta?
Yes. This recipe works best with small, sweet tomatoes like cherry or grape tomatoes. I used sweet orange cherry tomatoes, but orange grape tomatoes, Sungold tomatoes, and yellow or red cherry or grape tomatoes all work well. Just keep in mind that the color and flavor of the sauce will vary slightly depending on the variety you use.
Why is my Creamy Orange Tomato Pasta sauce too thick?
Don’t worry! As the pasta sits, it naturally absorbs the sauce. Just stir in a splash of the reserved pasta water until it loosens up. If you’re reheating leftovers, a splash of water, milk, or heavy cream works just as well.
Love Cherry Tomatoes? Try These Next
Creamy Orange Tomato Pasta
A creamy tomato pasta made with sweet orange cherry tomatoes blended into a silky sauce with a splash of cream.
Equipment
Ingredients
- 1 pound Pasta
- 1 tablespoon Extra Virgin Olive Oil
- 3 cloves Garlic, roughly chopped
- 1 Shallot, roughly chopped
- Kosher Salt & Black Pepper, to taste
- 20 ounces Orange Cherry Tomatoes
- ¼ teaspoon Red Pepper Flakes
- 4 sprigs Fresh Thyme
- ¼ cup Heavy Cream
- 2 tablespoons Salted Butter
- Parmesan Cheese, freshly grated, for serving
- Fresh Basil, for serving
Instructions
- Cook the pasta: Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to the package directions. Reserve 1 cup of pasta water before draining.
- Cook the vegetables: Meanwhile, heat the olive oil in a large sauté pan over medium heat. Add the shallot and garlic. Season with a generous pinch of salt and a few grinds of black pepper. Cook for 2–3 minutes, stirring often, until softened and fragrant.
- Make the sauce: Add the tomatoes, red pepper flakes, and thyme sprigs. Cook for about 10 minutes, stirring occasionally, until the tomatoes begin to burst, gently pressing them with a wooden spoon to release their juices. Discard the thyme sprigs, then transfer the tomato mixture to a blender and blend until smooth. Return the blended sauce to the pan.
- Finish the pasta: Reduce the heat to medium-low. Stir in the heavy cream. Add the butter and cooked pasta, tossing until the butter melts and the pasta is evenly coated. Add the reserved pasta water a splash at a time until the sauce reaches your desired consistency. Season to taste with additional salt and pepper, if needed.
- Serve: Divide among bowls and top with freshly grated Parmesan and basil, if desired.
Video
Notes
- Pasta: I used mezze rigatoni, but any short pasta shape works well, including penne, fusilli, orecchiette, or medium shells.
- Tomatoes: I used Lorabella Blossom tomatoes, which are sweet orange cherry tomatoes. Sungold tomatoes are an excellent substitute, and yellow or red cherry tomatoes also work well. The color and flavor of the sauce may vary slightly depending on the variety you use.
- Fresh Thyme: Leave the thyme leaves on the sprigs while the tomatoes cook. As the sauce simmers, the leaves will naturally fall off the stems, making the sprigs easy to remove before blending.
- Red Pepper Flakes: Adjust the amount to your preferred spice level or omit them for a mild sauce.
- Heavy Cream: I use just ¼ cup for a light, silky sauce. Add a little more if you prefer a richer pasta.
- Butter: I used salted butter. If using unsalted butter, taste and adjust the seasoning before serving.
- Blending Tip: A countertop blender creates the smoothest sauce, but an immersion blender works too. If using a standard blender, let the tomato mixture cool slightly, then remove the center cap and cover the opening with a folded kitchen towel to allow steam to escape safely.
- Extra-Smooth Sauce: For an even silkier texture, strain the blended sauce through a fine mesh sieve before returning it to the pan.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently on the stovetop or in the microwave with a splash of cream, milk, or water to loosen the sauce.
Nutrition
Calories: 583kcal, Carbohydrates: 91g, Protein: 17g, Fat: 17g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 32mg, Sodium: 92mg, Potassium: 673mg, Fiber: 5g, Sugar: 4g, Vitamin A: 479IU, Vitamin C: 16mg, Calcium: 62mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
An easy summery 30 minute pasta recipe featuring sweet summer cherry tomatoes! I hope you enjoy!