Pasta · Easy
Creamy Tomato Pasta
This creamy tomato pasta blends a rich tomato sauce with cream for a silky pink sauce that clings to every noodle, ready in about 20 minutes.
What you'll need
- 12 ozpenne or rigatoni
- 1 tablespoonolive oil
- 2 clovesgarlic, minced
- 1 can (28 oz)crushed tomatoes
- 1/2 cupheavy cream
- 1/2 cupgrated parmesan cheese
- 2 tablespoonsfresh basil, chopped
- to taste salt, black pepper, red pepper flakes
Let's cook
- 1Cook the pasta in salted boiling water according to package directions; reserve 1/2 cup pasta water and drain.
- 2Heat olive oil in a large skillet over medium heat and sauté the garlic for 1 minute until fragrant.
- 3Stir in the crushed tomatoes and simmer for 8-10 minutes until slightly thickened.
- 4Stir in the cream and parmesan, simmering for 2-3 minutes until smooth.
- 5Toss the pasta in the sauce, adding pasta water as needed, then stir in fresh basil and serve.
Make it yours
- Add cooked chicken or Italian sausage.
- Stir in spinach for extra greens.
- Add a splash of vodka while simmering for a classic vodka sauce flavor.
Good with
- Garlic bread
- A simple side salad
- Extra parmesan at the table
Frequently asked questions
Good questions, answered.
Can I make this without cream?
Yes, use a splash of milk or a dairy-free cream alternative, though the sauce will be slightly less rich.
How do I prevent the cream from curdling?
Add it off high heat and let the sauce simmer gently rather than boil once the cream is stirred in.
Keep cooking
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