Tomato Mustard Sauce Pasta

This Tomato Mustard Sauce Pasta is one of those recipes that came together unexpectedly in my kitchen and ended up becoming a repeat favorite.

I was looking for a way to create a pasta sauce that felt familiar yet slightly unconventional—something that balanced comfort with a bold, modern twist. By combining fresh tomatoes with American mustard sauce, I discovered a surprisingly harmonious blend of tangy, sweet, and gently spicy flavors that elevates a simple pasta dish into something distinctive.

This recipe is also practical. It uses easily available ingredients and comes together quickly, making it ideal for busy days when time is limited but the desire for a wholesome, flavorful meal remains.

Ingredients

Fresh Tomatoes – the base of the sauce; gives body, natural sweetness, and fresh tomato flavor
American Mustard Sauce – adds tanginess, slight heat, and a sharp kick that defines the sauce
80% Cooked Pasta – the main carb; finishes cooking in the sauce so it absorbs flavor
Ginger Paste / Fresh Ginger – adds warmth, aroma, and a mild spicy freshness
Tomato Ketchup (sweet & spicy) – balances acidity with sweetness and boosts tomato depth
Honey – adds sweetness to balance the mustard’s sharpness and tomato acidity
Smoked Paprika Powder – adds smokiness, color, and mild earthy heat
Chilli Flakes – adds extra heat and a spicy kick

How To Make Tomato Mustard Sauce Pasta?

Start by heating a little oil in a pan over medium heat.

Once the oil is warm, add the fresh tomatoes (chopped or roughly cut). Cook them slowly, stirring occasionally, until they become soft, pulpy, and slightly jammy. This step is important because properly cooked tomatoes release their natural sweetness and reduce raw acidity.

Fresh tomatoes sautéing in oil in a stainless steel pan for tomato mustard sauce pasta

Add salt as needed during this process to help draw out moisture and enhance the tomato flavor. You’ll know they’re ready when the tomatoes break down easily with your spoon and look saucy rather than chunky.

Cooked tomatoes being gently mashed in a pan until soft and pulpy for pasta sauce

Once the tomatoes are fully cooked, carefully transfer them into a blender jar. Let them cool slightly if they are very hot, just to avoid pressure build-up in the blender.

Cooked tomatoes transferred into a blender jar to prepare tomato mustard sauce

This step sets the foundation for your sauce, so make sure you scrape in all the juices and pulp from the pan to capture maximum flavor.

To the cooked tomatoes, add the American mustard sauce for tang and sharpness, honey for a touch of sweetness to balance the acidity, ginger paste (or freshly grated ginger) for warmth and depth, and tomato ketchup for sweetness and body.

American mustard sauce added to blender with cooked tomatoes

Honey added to blender with cooked tomatoes

Tomato ketchup added to blender along with the other ingredients

All the ingredients have been added to the blender.

Then add the smoked paprika powder and chilli flakes to bring in smoky heat and a mild spiciness. This combination is what gives your sauce its unique sweet–tangy–spicy personality.

Smoked paprika powder and chilli flakes added to blender for tomato mustard pasta sauce

Now blend the mixture until smooth.

The texture should be thick yet pourable, like a creamy tomato sauce. If it feels too thick, you can add a small splash of water to help it blend smoothly. Taste the sauce at this stage and adjust seasoning if needed—add a little more honey for sweetness, mustard for tang, or chilli flakes for heat, depending on your preference.

Heat fresh oil in a new pan over medium heat. Pour in the blended mixture carefully. Let the sauce cook and simmer gently for a few minutes, stirring occasionally so it doesn’t stick to the bottom.

This step helps the raw flavors mellow out and allows the sauce to become richer, smoother, and more cohesive. You’ll notice the aroma becoming deeper and more rounded as it cooks.

Tomato mustard sauce simmering in a pan until smooth and rich

Now add your 80% cooked pasta directly into the pan with the sauce. Toss or stir well so that each strand or piece of pasta is evenly coated with the tomato-mustard sauce.

Partially cooked penne pasta added to tomato mustard sauce in a pan

Let the pasta cook in the sauce for a few more minutes so it can absorb the flavors. If the sauce feels too thick, you can add a splash of pasta water to loosen it and help everything come together smoothly.