Italian-inspired · Easy
Creamy Tomato Pasta
A quick tomato and cream sauce clings to short pasta for a simple stovetop dinner.
- Prep
- 10 mins
- Cook
- 20 mins
- Total
- 30 mins
- Servings
- 4
A little about this dish
A quick tomato and cream sauce clings to short pasta for a simple stovetop dinner. Milk makes a thinner sauce and is more likely to separate in acidic tomatoes. For this version, use heavy cream and reduce the heat before adding it.
Simple Home Dish
Creamy Tomato Pasta
- Prep
- 10 mins
- Cook
- 20 mins
- Total
- 30 mins
- Servings
- 4
Ingredients
- 12 oz penne or rigatoni
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 can (14.5 oz) crushed tomatoes
- 1/2 teaspoon kosher salt, plus salt for pasta water
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/3 cup finely grated Parmesan
- 2 tablespoons sliced fresh basil
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package until just tender, reserving 1 cup cooking water before draining.
- Meanwhile, warm the oil in a large skillet over medium heat. Cook the onion for 5 minutes until softened. Stir in the garlic and tomato paste for 1 minute.
- Add tomatoes, salt, and pepper. Simmer gently for 10 minutes, stirring occasionally. Reduce the heat to low and stir in the cream.
- Add drained pasta and Parmesan. Toss for 1–2 minutes, adding reserved water a few tablespoons at a time until the sauce coats the pasta. Finish with basil and taste for seasoning.
Cooking tips
Keep the heat low after adding cream and cheese. The reserved pasta water loosens the sauce without making it taste thin.
Storage & reheating
Refrigerate within 2 hours for 3–4 days. Reheat with a splash of water or milk, stirring until hot throughout; leftovers should reach 165°F.
Variations
Add 2 cups baby spinach when tossing the pasta, or use a pinch of red pepper flakes with the garlic.
Frequently asked questions
Can I use milk instead of cream?
Milk makes a thinner sauce and is more likely to separate in acidic tomatoes. For this version, use heavy cream and reduce the heat before adding it.