Creamy Orange Tomato Pasta
Updated Aug 31, 2025, Published on Jul 31, 2025
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Creamy Orange Tomato Pasta is a simple and tasty dinner that's ready in 30 minutes and perfect for summer. Sweet orange cherry tomatoes (like Lorabella Blossoms) are cooked with garlic, shallot, and thyme, then blended into a silky, vibrant sauce with a splash of cream.
Looking for more easy summer pasta recipes? Try my Creamy Zucchini Pasta (without cream) or Roasted Summer Vegetable Pasta.
Watch how to make it here!
Why You'll Love this Summer Pasta Recipe
- Simple ingredients: Garlic, shallot, and sweet orange tomatoes get blended into a velvety, flavorful sauce.
- Perfect for summer: A great way to use seasonal tomatoes like Lorabella Blossom or Sungold, especially when they're overflowing at the farmers market or your local grocery store.
- Cozy yet light: Creamy without being heavy, this pasta strikes the perfect balance between comforting and fresh with just a splash of cream.
- Versatile: This pasta is perfect on it's own with lots of freshly grated parmesan cheese, but it's also great with grilled chicken, shrimp, or roasted veggies.
- Easy enough for a weeknight: Comes together in 30 minutes with minimal prep and pantry-friendly ingredients.
Recipe Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Small Orange Tomatoes: I used I used Lorabella Blossom tomatoes, which are sweet, orange cherry tomatoes. Other cherry tomato varieties like Sungold, yellow, or red cherry tomatoes also work, though the color and flavor may vary slightly.
- Pasta: I used mezzi rigatoni, which are shorter than regular rigatoni but still have ridges to hold onto the creamy sauce. Other great options include fusilli, penne, orecchiette, or medium shells. Any shape that catches and clings to the sauce will work well!
Creamy Orange Tomato Pasta (Step-by-Step Instructions)
See the recipe card below for the full list of instructions.
- Cook garlic and shallots in olive oil until fragrant and softened.
- Mix in the orange tomatoes, red pepper flakes, and sprigs of thyme. Cook until the tomatoes start to burst.
- Discard the thyme sprigs. Blend the tomato mixture until smooth. Optionally strain through a fine mesh sieve and return to the pan.
- Add heavy cream to the tomato sauce. Stir in cooked pasta, butter, and pasta water as needed. Serve with parmesan and basil.
Ready to try it? Scroll to the recipe card below for exact ingredient amounts and full instructions.
Creamy Orange Tomato Pasta FAQ's
I used Lorabella Blossom tomatoes, which are sweet, orange cherry tomatoes with a vibrant color and flavor. If you can’t find them, Sungold, yellow, or red cherry tomatoes also work. Just note that the color and flavor of the sauce may vary slightly
I used mezze rigatoni, but this recipe works well with shapes like fusilli, penne, orecchiette, or medium shells. Anything that can catch and hold the creamy sauce.
No, it’s very mildly spiced. The recipe uses a pinch of red pepper flakes for gentle warmth, but you can adjust the amount to your taste or omit it altogether.
You can make the sauce ahead and refrigerate it for 3-4 days. Reheat it gently on the stove and stir in fresh-cooked pasta with a splash of pasta water before serving.
Yes, the sauce freezes well. Let it cool completely, then transfer to a sealed container or freezer bag. Thaw overnight in the fridge and reheat on the stove, stirring in a splash of cream to loosen if needed.
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Creamy Orange Tomato Pasta
Equipment
- Sauté Pan or any large high-rimmed pan with a l
Ingredients
- 1 pound Pasta, see note 1
- 1 tablespoon Extra Virgin Olive Oil
- 3 cloves Garlic, roughly chopped
- 1 Shallot, roughly chopped
- Kosher Salt & Black Pepper, to taste
- 20 ounces Small Orange Tomatoes, see note 2
- ¼ teaspoon Red Pepper Flakes, more or less depending on spice preference
- 4 sprigs Fresh Thyme, keep the thyme leaves on the stems
- ¼ cup Heavy Cream, use more for a richer sauce
- 2 tablespoons Butter
- Parmesan Cheese, freshly grated to serve
- Fresh Basil, optional to garnish
Instructions
- Cook the pasta to al dente according to package instructions. Reserve about 1 cup of pasta water before draining.
- While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the chopped garlic and shallot. Season with a generous pinch of Kosher salt and a crack of black pepper. Cook for 2–3 minutes, stirring often, until fragrant and softened.
- Stir in the orange tomatoes, red pepper flakes, and sprigs of thyme. Cook for about 10 minutes, stirring occasionally, until the tomatoes start to burst. Use a wooden spoon to gently press on the tomatoes to help them break down.
- Discard the thyme sprigs. Carefully transfer the tomato mixture to a blender. Let it cool slightly before blending, or remove the blender lid’s vent cap and cover the opening with a folded kitchen towel to allow steam to escape safely. Blend until smooth.
- Pour the blended sauce back into the pan. For an ultra-smooth texture, strain the sauce through a fine mesh sieve before returning it to the pan.
- Turn the heat to medium-low. Stir in the heavy cream and mix until fully combined. Add the cooked pasta and butter, tossing until the pasta is fully coated. Stir in reserved pasta water a splash at a time until the sauce reaches your desired consistency. Season to taste with more salt and pepper, if needed.
- Divide the pasta into bowls and garnish with freshly grated Parmesan and basil leaves, if desired. Serve immediately.
Video
Notes
- Note 1: I used mezze rigatoni, but other short pasta shapes like fusilli, penne, orecchiette, or medium shells work great too. Anything that holds onto the sauce.
- Note 2: I used Lorabella Blossom tomatoes, which are sweet, orange cherry tomatoes. Other cherry tomato varieties like Sungold, yellow, or red cherry tomatoes also work, though the color and flavor may vary slightly.
- Make Ahead, Storage & Reheating: This pasta can be made ahead and stored in a sealed, airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of cream to loosen the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
