This Creamy Tomato & Leek Pasta Sauce combines fresh tomatoes, buttery leeks, garlic, and cream into a rich yet light homemade sauce. Ready in just 20 minutes, it's perfect for busy weeknight dinners and pairs beautifully with your favorite pasta.
Published August 4, 2026
Wash the tomatoes thoroughly and dice them into small pieces. Slice the leek into thin rounds and rinse well under cold water to remove any trapped dirt between the layers. Mince the garlic and set everything aside before cooking.
10 minMelt the butter in a large skillet over medium heat. Add the sliced leeks and cook for about 4–5 minutes until softened and fragrant. Stir occasionally to prevent browning. Add the minced garlic during the final minute and cook just until fragrant.
5 minAdd the diced tomatoes and salt to the skillet. Stir well, cover with a lid, and cook for 5–7 minutes until the tomatoes soften and release their juices. Stir occasionally to prevent sticking.
7 minPour in the cooking cream and stir until smooth. Add the oregano and cane sugar, then simmer gently for another 3–5 minutes until the sauce becomes creamy and slightly thickened. Taste and adjust the seasoning with additional salt or freshly ground black pepper if desired.
5 minToss the sauce with freshly cooked pasta until every piece is evenly coated. Garnish with grated Parmesan cheese, chopped basil, or parsley before serving. Serve immediately while hot.
2 minYes. One 14-ounce can (400 g) of diced tomatoes works well when fresh tomatoes are out of season.
Yes. Replace the butter with olive oil and use an unsweetened plant-based cooking cream.
Penne, rigatoni, fettuccine, and tagliatelle all hold the creamy sauce beautifully.
Absolutely. Grilled chicken, Italian sausage, shrimp, or sautéed mushrooms all pair well with this sauce.
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