Creamy Tomato Pasta
This Creamy Tomato Pasta recipe features a velvety tomato and cream sauce made from scratch in under 25 minutes. A simple, flavorful Italian pasta dinner that’s cozy, elegant, and perfect for any night of the week.
Servings: 4 servings
Equipment
- 1 large saucepan
- 1 Large Skillet
Ingredients
- 1 lb of rigatoni or any short pasta like penne, farfalle, fusili
- 1 Tablespoon extra-virgin olive oil
- 2 Tablespoons unsalted
- 3 garlic cloves finely diced
- ¼ cup tomato paste
- ¾ cup heavy cream
- ½ teaspoon sea salt plus more to taste
- ½ teaspoon freshly ground black pepper plus more to taste
- ½ cup Parmigiano Reggiano finely grated (use Pecorino Romano or Grana Padano)
- crushed red pepper flakes optional
Instructions
Boil
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve ½ cup of pasta water before draining.
Sauté
- In a large skillet, heat the olive oil and butter over medium heat. Stir in the garlic and cook just until fragrant.
Simmer
- Add the tomato paste and cook for 1 minute to develop flavor. Stir and let simmer uncovered for 10 minutes, until slightly thickened.
Cream
- Lower the heat and stir in the cream. Simmer for another 2–3 minutes, stirring often, until the sauce becomes smooth and glossy. If it’s too thick, add a splash of the reserved pasta water.
Season
- Season with salt, then stir in the Parmigiano Reggiano and a splash of broth. Mix until the sauce is silky. Add freshly ground black pepper to taste.
Toss
- Add the cooked pasta directly into the skillet and toss until every strand is coated in the creamy sauce.
Serve
- Serve immediately with a sprinkle of Parmigiano Reggiano, a drizzle of olive oil, and hot pepper flakes if you like a touch of heat.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Pasta type: Short pastas like penne, rigatoni, or fusilli hold the creamy tomato sauce best, but spaghetti or linguine also work well.
- Tomatoes: Use high-quality canned crushed tomatoes or San Marzano for a richer flavor.
- Cream: Heavy cream gives the sauce its velvety texture, but you can use half-and-half or coconut cream for a lighter version.
- Cheese: Freshly grated Parmigiano Reggiano melts better and adds more depth than pre-grated cheese.
- Garlic: Sauté just until fragrant—burnt garlic will make the sauce taste bitter.
- Add-ins: Stir in baby spinach, roasted cherry tomatoes, or cooked chicken for extra flavor and texture.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or pasta water to loosen the sauce.
Tried this recipe?Mention @savoringpasta or tag #savoringpasta!