Creamy Tomato Pasta Dish (Print Version)

Rich tomato-cream pasta, quick to make, bursting with comforting Italian-inspired flavors, ready in minutes.

# Components:

→ Pasta

01 - 7 ounces pasta such as penne, fusilli, or spaghetti
02 - Salt, for boiling water

→ Sauce

03 - 1 tablespoon olive oil
04 - 2 cloves garlic, minced
05 - 1/4 teaspoon red chili flakes, optional
06 - 1 cup canned crushed tomatoes or tomato passata
07 - 1/2 teaspoon granulated sugar, optional
08 - Salt and freshly ground black pepper, to taste
09 - 1/3 cup heavy cream or half-and-half
10 - 2 tablespoons grated Parmesan cheese, plus more for garnish
11 - 1 tablespoon chopped fresh basil or parsley, optional

# Directions:

01 - Bring a large pot of salted water to a boil and add the pasta. Cook according to package directions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta using a colander.
02 - Heat olive oil in a skillet over medium heat. Add minced garlic and chili flakes if using; sauté for about 30 seconds until fragrant but not browned.
03 - Stir in the crushed tomatoes or tomato passata, sugar, a pinch of salt, and freshly ground black pepper. Allow the mixture to simmer for 5 to 6 minutes, stirring occasionally, until slightly thickened.
04 - Reduce the heat to low and stir in the heavy cream and grated Parmesan. Cook while stirring for 1 to 2 minutes until the sauce is heated through, smooth, and creamy.
05 - Add the drained pasta and the reserved cooking water to the sauce. Toss thoroughly to coat the pasta evenly in the creamy tomato sauce.
06 - Serve immediately, garnished with additional grated Parmesan and fresh basil or parsley if desired.

# Expert Advice:

01 -
  • Uses pantry staples like pasta tomato and cream
  • Ready in under twenty minutes for the busiest nights
  • Velvety and tangy with the right balance of acidity and richness
  • Easy to make vegetarian or adapt as needed
02 -
  • High in comfort and crowd appeal
  • Vegetarian but easy to make vegan or gluten free
  • Great way to use leftover herbs or greens
03 -
  • Never overcook garlic or the sauce will taste bitter
  • Always save pasta water it is the secret to that silky restaurant quality sauce
  • If your tomatoes taste too acidic do not skip the small pinch of sugar
  • Letting your sauce simmer for those extra minutes brings out sweet complexity
  • I learned early to start the sauce while the pasta boils so everything comes together piping hot and ready to serve

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