Description
This creamy tomato pasta recipe is a quick and comforting meal perfect for busy weeknights. Tender pasta tossed in a luscious tomato and cream sauce seasoned with garlic and Italian herbs, finished with freshly grated parmesan cheese for a rich and flavorful dish.
Ingredients
For the Pasta
- 8 ounces uncooked pasta
For the Sauce
- 2 tablespoons butter
- 2-3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 (14 ounce) can tomato sauce
- 3/4 cup heavy/whipping cream
- 1/4 teaspoon Italian seasoning
- Salt and pepper to taste
- Pinch of sugar (optional, if sauce is too acidic)
To Serve
- Freshly grated parmesan cheese, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta once cooked and set aside.
- Prepare the Sauce Base: While the pasta cooks, melt the butter in a skillet over medium-high heat. Add the minced garlic and sauté for about one minute, stirring constantly to prevent burning and to release the garlic’s aroma.
- Add Tomato Ingredients and Cream: Stir in the tomato paste, tomato sauce, heavy cream, and Italian seasoning. Mix thoroughly until the sauce is smooth. Allow the sauce to cook for about 5 minutes on a gentle simmer until it thickens to your preferred consistency. Adjust heat as necessary to maintain a light bubbling without boiling.
- Season the Sauce: Season the sauce with salt and pepper generously. If the sauce tastes too acidic or tangy, stir in a small pinch of sugar to balance the flavors.
- Combine and Serve: Toss the drained pasta with the creamy tomato sauce, adding a splash of hot pasta water if the sauce becomes too thick. Serve immediately with plenty of freshly grated parmesan cheese on top.
Notes
- Use pasta shapes like penne, rigatoni, or fusilli for best sauce adherence.
- Adjust the amount of garlic to your taste for a more or less pronounced flavor.
- Heavy cream makes the sauce rich and creamy, but whole milk can be used as a lighter option.
- A pinch of sugar helps reduce acidity; add gradually and taste as you go.
- Freshly grated parmesan cheese adds depth, but you can substitute with pecorino or omit for a dairy-free version.
- Reserve some pasta water to adjust sauce consistency when mixing.
