Description
Creamy tomato pasta is rich, velvety, and deeply satisfying like a hug in a bowl. This creamy tomato pasta recipe brings together the acidity of tomatoes and the indulgence of cream into a sauce that clings to every strand of pasta. It’s simple enough for a weeknight, yet luxurious enough to serve when guests come calling.
Ingredients
Units
Scale
Pasta:
- 8 ounces uncooked pasta (penne, fettuccine, or spaghetti)
- 2 tablespoons butter
- 2-3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 (14-ounce) can tomato sauce
- 3/4 cup heavy or whipping cream
- 1/4 teaspoon Italian seasoning
- Salt, to taste
- Pepper, to taste
- Freshly grated Parmesan cheese, to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente according to package directions. Reserve ½ cup pasta water, then drain.
- In a skillet over medium heat, melt butter.
- Add minced garlic and sauté for about 1 minute until fragrant.
- Stir in tomato paste and cook briefly to deepen the flavor.
- Add tomato sauce, heavy cream, and Italian seasoning. Stir until smooth.
- Simmer gently for 5 minutes.
- Season with salt and pepper to taste.
- Add cooked pasta to the sauce and toss to coat evenly.
- Add a splash of reserved pasta water if needed to loosen the sauce.
- Serve warm topped with freshly grated Parmesan cheese.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat with a splash of milk or cream to restore the silky texture. Avoid freezing, as cream-based sauces may separate.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 65mg
