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Creamy Tomato Pasta Recipe

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4.3 from 156 reviews

This creamy tomato pasta recipe is a comforting and rich dish perfect for a quick weeknight dinner. Featuring a luscious sauce made from sautéed onions, garlic, tomato paste, and crushed tomatoes, combined with heavy cream and parmesan cheese, it delivers a perfect balance of tangy, creamy, and savory flavors. Fresh basil adds a delightful herbal note, while pasta water helps achieve a silky sauce consistency. Ready in just 30 minutes and serving eight, this easy recipe is sure to become a family favorite.

Ingredients

Pasta and Seasoning

  • 1 lb. mini penne pasta (or regular penne, dry)
  • Salt, to taste
  • Black pepper, to taste

Sauce

  • 2 Tbsp butter
  • 1 small yellow onion, finely chopped (about 1 heaping cup)
  • 1 Tbsp minced garlic
  • 2 Tbsp tomato paste
  • 1/2 tsp red pepper flakes (optional, or to taste)
  • 28 oz. can crushed Roma tomatoes (or crushed San Marzano tomatoes)
  • 1 cup heavy cream
  • 1/3 cup (1.5 oz) grated Parmesan cheese, plus more for serving
  • 1/4 cup chopped fresh basil
  • 3/4 cup reserved pasta water

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the mini penne pasta and cook according to package instructions until al dente. Before draining, reserve 3/4 cup of the pasta cooking water and set aside. Drain the pasta and keep it ready for mixing with the sauce.
  2. Sauté Onions and Garlic: In a 12-inch sauté pan or pot, melt the butter over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until tender and translucent, about 6 minutes. Add the minced garlic and sauté for 30 seconds until fragrant.
  3. Add Tomato Paste and Spices: Stir in the tomato paste and red pepper flakes (if using), cooking for 1 minute to deepen the flavors.
  4. Simmer the Tomato Sauce: Pour in the crushed Roma tomatoes, season with salt and black pepper to taste. Reduce the heat to low, cover the pan, and let the sauce simmer gently for 10 minutes, allowing the flavors to meld.
  5. Finish the Sauce and Combine: Remove the lid and stir the heavy cream into the sauce, creating a rich and creamy texture. Add the drained pasta, grated Parmesan cheese, and chopped fresh basil to the sauce. Toss everything together until well combined and the pasta is fully coated.
  6. Adjust Consistency and Serve: If the sauce is too thick, gradually thin it out with the reserved pasta water until desired consistency is achieved. Serve immediately, garnished with extra Parmesan cheese as desired.

Notes

  • Use crushed San Marzano tomatoes for a sweeter and less acidic sauce, if available.
  • Red pepper flakes can be adjusted or omitted based on your spice preference.
  • Reserve pasta water carefully as it helps to loosen thick sauces and improve the sauce’s texture and adherence to pasta.
  • This dish is best served fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop with a splash of cream or water to restore creaminess.

Find it online: https://justsosavory.com/creamy-tomato-pasta-recipe/