Creamy Tomato Pasta

A velvety tomato-cream sauce gently coats al dente pasta, creating a comforting dish that comes together in minutes yet tastes like an all-day simmered classic.

Why You’ll Love This Recipe

• Balanced flavor – the acidity of tomatoes is mellowed by just enough cream for a rounded, restaurant-style taste.

• Week-night friendly – ready in about 20 minutes from pantry staples.

• One-pan sauce – minimal cleanup and no complicated techniques required.

• Customizable – swap in the pasta shape, herbs, or protein you prefer without losing the core character of the dish.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Pasta (penne, rigatoni, or your favorite short shape)

• Olive oil

• Unsalted butter

• Yellow onion, finely minced

• Garlic cloves, minced

• Tomato paste

• Canned crushed tomatoes (or passata)

• Heavy cream

• Parmesan cheese, freshly grated

• Fresh basil leaves, chiffonade

• Crushed red-pepper flakes (optional, for heat)

• Kosher salt and freshly ground black pepper

Directions

1. Cook the pasta
   Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until just shy of al dente according to package instructions. Reserve ½ cup (120 ml) of the pasta water, then drain.

2. Build the flavor base
   While the pasta cooks, warm the olive oil and butter in a wide sauté pan over medium heat. Add onion and a pinch of salt; sweat until translucent, about 4 minutes. Stir in garlic and cook 30 seconds.

3. Toast the tomato paste
   Add tomato paste; cook, stirring, until it darkens slightly (about 1 minute). This deepens the flavor.

4. Simmer the sauce
   Pour in crushed tomatoes, season with salt, pepper, and red-pepper flakes if using. Simmer 5 minutes, stirring occasionally.

5. Finish with cream
   Reduce the heat to low and stir in heavy cream until the sauce turns a soft orange hue. Simmer 2 minutes more.

6. Combine
   Add drained pasta to the pan, tossing to coat. If needed, loosen with reserved pasta water a spoonful at a time until the sauce clings silkily to each piece.

7. Serve
   Remove from heat. Fold in Parmesan and basil. Taste and adjust seasoning. Plate immediately, garnishing with extra cheese and basil ribbons.

Servings and Timing

• Yield: 4 portions as a main course

• Prep Time: 5 minutes

• Cook Time: 15 minutes

• Total Time: 20 minutes

Variations

• Protein boost: Stir in cooked chicken, shrimp, or Italian sausage during the final simmer.

• Vodka twist: Substitute ¼ cup (60 ml) vodka for an equal amount of crushed tomatoes to echo a classic penne alla vodka profile.

• Vegan option: Swap butter for more olive oil, use full-fat coconut milk instead of cream, and choose a plant-based Parmesan alternative.

• Herb accents: Replace basil with fresh oregano or flat-leaf parsley for a different aromatic layer.

• Spice lovers: Increase red-pepper flakes or add a pinch of smoked paprika for gentle warmth.

Storage/Reheating

• Refrigerator: Cool completely, then store in an airtight container up to 3 days.

• Freezer: Freeze for as long as 2 months; thaw overnight in the fridge before reheating.

• Reheat: Warm gently on the stovetop over medium-low heat, loosening with a splash of milk or water to restore creaminess. Microwave in 60-second intervals, stirring between bursts, until hot.

FAQs

How do I prevent the sauce from curdling when adding cream?

Add the cream off the boil—reduce the sauce to a gentle simmer first, then stir in cream slowly to keep it smooth.

Can I use fresh tomatoes instead of canned?

Yes; peel, seed, and finely chop 1 ½ pounds (680 g) ripe tomatoes, then simmer an extra 10 minutes to reduce excess moisture.

What pasta shapes work best?

Short tubes (penne, rigatoni) hold the sauce well, but long strands like fettuccine also pair nicely with a creamy coating.

Is there a lighter dairy alternative?

Half-and-half works, though the sauce will be a bit thinner; avoid milk alone, which lacks sufficient fat to emulsify.

Can I make the sauce ahead?

Prepare the sauce through the simmering step, cool, and refrigerate up to 48 hours; reheat, then add cream and pasta just before serving.

How can I increase the tomato flavor?

Toast extra tomato paste or add a tablespoon of sun-dried tomato purée when sautéing the onions.

What cheeses besides Parmesan pair well?

Pecorino Romano adds sharpness; a dollop of mascarpone stirred in at the end yields extra silkiness.

How do I keep leftovers from drying out?

Store with a tablespoon of reserved pasta water mixed in; the starch helps re-emulsify the sauce when reheated.

Is this recipe suitable for gluten-free diets?

Absolutely—use your preferred gluten-free pasta and confirm that other ingredients (especially Parmesan) are certified gluten-free.

Can I double the recipe?

Yes; use a wider pot to avoid overcrowding and extend simmer times by 2–3 minutes to ensure the larger volume heats evenly.

Conclusion

Creamy Tomato Pasta delivers comforting richness without heavy effort—perfect for busy evenings when you crave a satisfying plate of familiar flavors. With pantry staples, adaptable variations, and straightforward technique, it earns its place as a reliable week-night favorite

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