Pasta with Creamy Tomato Sauce
A simple pasta dish with a rich tomato and cream sauce.
Allergens: contains cereals containing gluten, milk, sulphites. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 103g carbs · 9g sugars · 5g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Sainsbury's, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Asda | Tesco |
|---|---|---|
| Spaghettiuse 500g | £0.75500g · £0.15 per 100g | £1.191kg · £0.12 per 100g |
| Chopped tomatoespack 400g · use 400g | £0.47£0.12 per 100g | £0.47£0.12 per 100g |
| Double creampack 250ml · use 200ml | £2.10£0.70 per 100ml | £2.10£0.70 per 100ml |
| Onionpack 1kg · use 150g | £0.98£0.10 per 100g | £0.95£0.10 per 100g |
| Unsalted butterpack 250g · use 30g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Basket total (full packs) | £6.15 | £6.56 |
| Cost of what this recipe uses | £3.00 | £2.85 |
| Per serving | £0.75 | £0.71 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Weigh 500g spaghetti and place it in a large bowl. Peel 150g onion and finely chop it on a board. Fill a large saucepan with water, add 1 tsp salt, and bring to a rolling boil over high heat.
- Add the spaghetti to the boiling water, stir once to prevent sticking, and cook uncovered for 10‑11 minutes, or until al dente (firm to the bite). Stir occasionally and check a piece after 9 minutes.
- While the pasta cooks, melt 30g unsalted butter in a medium saucepan over medium heat. Add the chopped onion and sauté for 5 minutes, stirring occasionally, until it becomes soft, translucent and shows no colour.
- Pour the 400g tin of chopped tomatoes into the pan with the onions, stir to combine, and bring to a gentle simmer over medium‑low heat. Cook for 5 minutes, breaking up any large pieces with the back of a spoon, until the sauce looks slightly thickened and the tomatoes have collapsed.
- Stir in 200ml double cream, reduce the heat to low, and simmer gently for 2‑3 minutes, stirring constantly, until the sauce is smooth, glossy and coats the back of a spoon.
- Season the sauce with salt and freshly ground black pepper to taste, adding a pinch of sugar if the acidity is too sharp. Taste and adjust; the sauce should be rich, creamy and balanced.
- Drain the pasta in a colander, reserving about 60ml of the cooking water. Return the spaghetti to the pot (or directly to the sauce) and toss with the creamy tomato sauce, adding a splash of the reserved water if needed to loosen.
- Divide the pasta among four warm plates, drizzle any extra sauce from the pan over the top, and serve immediately. Optionally garnish with grated Parmesan and a few torn basil leaves.
Tips
- Swap double cream for 150ml milk plus 50g butter for a lighter, cheaper sauce.
- Make a double batch of the sauce, cool, portion into freezer bags and freeze; reheat gently on low heat, adding a splash of milk.
- When reheating leftovers, ensure the dish is steaming hot throughout and only reheat once.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Double cream · about 50ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Creamy Lentil & Spinach, Rich Chocolate Mousse, Chicken Stroganoff. - Onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Unsalted butter · about 220g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).