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
About this recipe
Short pasta gives this quick tomato sauce plenty of edges and hollows to coat. The tomato base cooks down before heavy cream is added over lower heat, keeping the sauce smooth and concentrated instead of thin or sharply acidic.
Add the reserved liquid gradually after the cream and Parmesan. Drain the short pasta while it is still firm, then use the last 1 to 2 minutes in the skillet to reach an al dente texture. The guide to how much pasta water to add explains why small splashes work better than pouring in the full cup. Since the sauce includes Parmesan, season the pot from the lower half of the pasta water salt range. For a smaller or larger batch, check how much dry pasta you need before adjusting the sauce.
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
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.