Description
A cozy and quick pasta dish with a silky tomato cream sauce, perfect for weeknight dinners.
Ingredients
For the Tomato Cream Sauce
- 4-6 cloves Garlic, thinly sliced (Use fresh cloves, not pre-minced.)
- 2 tablespoons Olive oil (Helps prevent butter from browning too fast.)
- 1 tablespoon Butter (Adds richness to the sauce.)
- 2 tablespoons Tomato paste (Caramelizes to enhance flavor.)
- 1 cup Crushed tomatoes or passata (Use a good quality can.)
- 1/2 cup Heavy cream (Adjust according to preference for richness.)
- 1/2 cup Parmesan, freshly grated (Stirred in at the end.)
- 1/4 teaspoon Red pepper flakes (Optional for a bit of heat.)
- to taste Salt and pepper (Season as you cook.)
- to taste Fresh basil or parsley, chopped (For garnish.)
For the Pasta
- 12 ounces Pasta of choice (e.g., rigatoni, penne) (Choose based on personal preference.)
Instructions
Preparation
- Set a large pot of salted water to boil.
- In a wide skillet, warm olive oil and butter over medium heat.
- Add sliced garlic and a pinch of salt. Cook for 60 to 90 seconds until fragrant and soft.
- Stir in the tomato paste and cook for 2 minutes to caramelize it.
Building the Sauce
- Pour in crushed tomatoes and stir to combine. Let it bubble on low while pasta cooks.
- If desired, add a pinch of red pepper flakes. Taste and season with salt and pepper.
Cooking the Pasta
- Drop the pasta into boiling water and cook until just shy of al dente.
- Scoop out 1 cup of starchy pasta water and set aside.
- Stir in heavy cream into the sauce and bring back to a gentle simmer.
- Toss in the drained pasta, splash in reserved pasta water, and stir until glossy.
- Turn off heat and fold in grated Parmesan, adjusting seasoning as needed.
- Finish with chopped basil or parsley.
Notes
For a creamier sauce, you can adjust the amount of heavy cream. Season gradually, and use pasta water to maintain a glossy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: dinner, Main Course
- Cuisine: Italian