Description
Quick and easy creamy tomato pasta with a luscious tomato cream sauce that’s ready in just 20 minutes! This restaurant-quality one-pot pasta dinner is rich, comforting, and perfect for busy weeknights.
Ingredients
Scale
For the Pasta:
- 1 pound (16 oz) pasta (penne, rigatoni, or your favorite shape)
- Salt for pasta water
For the Creamy Tomato Sauce:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion, finely diced (optional but recommended)
- 4–5 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 cup heavy cream
- 1 teaspoon Italian seasoning (or 1 tablespoon fresh basil, chopped)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- Fresh basil leaves for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil (the water should taste like the sea). Add the pasta and cook according to package directions until al dente (usually 9-11 minutes). Before draining, reserve 1 cup of pasta cooking water—this is liquid gold for adjusting sauce consistency! Drain the pasta and set aside.
- Start the Sauce: While the pasta cooks, heat the olive oil and butter in the same pot (or a large deep skillet) over medium heat. Once the butter melts and starts to foam, add the diced onion (if using). Sauté for 3-4 minutes until softened and translucent, stirring occasionally.
- Add Aromatics: Add the minced garlic and cook for 1 minute until fragrant, stirring constantly. Don’t let the garlic brown or it will taste bitter! Add the tomato paste and cook for 1-2 minutes, stirring to coat the onions and garlic. This “toasting” step intensifies the tomato flavor.
- Add Tomatoes: Pour in the crushed tomatoes and stir to combine with the aromatics. Bring the mixture to a gentle simmer. Let it cook for 5-7 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
- Add Cream and Seasonings: Reduce heat to low. Stir in the heavy cream, Italian seasoning (or fresh basil), salt, black pepper, and red pepper flakes if using. Mix until the sauce is smooth and has a beautiful coral-pink color. Let it simmer gently for 2-3 minutes—don’t let it boil vigorously or the cream can break.
- Add Cheese: Stir in the freshly grated Parmesan cheese until melted and incorporated. The cheese adds richness and helps thicken the sauce. Taste and adjust seasonings—add more salt, pepper, or herbs as needed.
- Combine Pasta and Sauce: Add the cooked, drained pasta to the sauce and toss to coat evenly. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time until you reach your desired consistency. The starchy pasta water helps the sauce cling to the pasta beautifully.
- Rest and Serve: Let the pasta rest for 2-3 minutes to allow the sauce to be absorbed slightly. This creates the perfect coating! Serve immediately in bowls or on a platter, garnished with fresh basil leaves, extra Parmesan cheese, and a drizzle of olive oil if desired.
Notes
- Pasta Water is Key: Don’t skip reserving pasta water! The starch helps bind the sauce to the pasta and adjust consistency.
- Don’t Boil After Adding Cream: Keep heat at a gentle simmer once cream is added to prevent breaking or curdling.
- Quality Tomatoes Matter: San Marzano tomatoes (if you can find them) create the best flavor.
- Fresh Parmesan Only: Pre-grated Parmesan won’t melt properly and contains anti-caking agents. Grate your own!
- Add Protein: Cooked chicken, shrimp, Italian sausage, or even chickpeas make this a heartier meal.
- Make it Spicier: Increase red pepper flakes or add a dash of hot sauce.
- Gluten-Free: Use your favorite gluten-free pasta—the sauce is naturally gluten-free.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe (approximately 1.5 cups)
- Calories: 485
- Sugar: 7g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 55mg