Easy Pasta With Tomato Cream Sauce Recipe

This creamy tomato pasta recipe is my ultimate comfort food, effortlessly mixing the richness of cream and Parmesan with the zesty kick of tomatoes. It’s my go-to choice for an easy yet indulgent weeknight meal that feels like a warm hug in a bowl!

My Easy Pasta With Tomato Cream Sauce is simple, satisfying, and offers a perfect blend of crushed tomatoes and heavy cream that, with the addition of pasta, makes for a comforting dish. The thing I like about it most is that it takes only 15 minutes to make—just enough time to get a pot of salted water boiling and cook the pasta to al dente.

Another part of the reason why this dish is so easy and so good: It has only one main sauce component besides the tomatoes and cream, and that’s Parmesan cheese.

Ingredients

Macaroni and Cheese: Supplies energy-yielding complex carbohydrates; use whole-grain pasta for extra fiber.

Oil of Olive: Fat that is healthy for the heart; imparts rich flavor and smooth texture.

Garlic: Delivers antioxidants and provides an aromatic depth of flavor.

Tomatoes, when crushed: They are rich in vitamin C and lycopene and are the flavorful base of the sauce.

Adding creaminess and a subtle richness to the sauce is the heavy cream.

Parmesan: Delivers umami; has a nutty, savory flavor; is high in protein.

Basil: An aromatic herb; it’s a fresh, slightly peppery note that makes up its flavor profile.

Ingredient Quantities

• 12 ounces pasta (such as fettuccine or spaghetti)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon sugar
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves, for garnish (optional)

Instructions

1. A large pot of water, salted to taste, is brought to a boil. The pasta, which is to be of the al dente sort, is cooked in this rapidly boiling water according to the package’s time recommendations. When the time is up, the pasta is drained (but not rinsed), and set aside. Meanwhile, a cup of the water in which the pasta was just cooking has been reserved.

2. In a big frying pan, warm the olive oil on medium. Put in the tiny chopped onion and sauté until it’s not so solid and looks kind of clear, which should take about 3 to 4 minutes.

3. Minced garlic is added to the skillet and sautéed for another 1 minute until fragrant, taking care not to let it burn.

4. Combine the tomatoes and sugar, and cook for about 10 minutes, stirring occasionally. Season with salt and freshly ground black pepper to taste.

5. Lower the heat to low, and gradually mix in the heavy cream until it is thoroughly blended and you have a smooth and creamy sauce.

6. Stir in the grated Parmesan, and melt the cheese into the sauce until it is well blended.

7. Should the sauce be too thick, reserved pasta water may be added a little at a time until the desired consistency is reached.

8. Add the pasta, which has been cooked to al dente, to the skillet, and toss it gently to coat with the tomato cream sauce.

9. Adjust the seasoning and taste for salt and pepper if needed.

10. Garnish with fresh basil leaves if desired, and serve right away. Then, savor the delight that is this dish!

Equipment Needed

1. Large pot
2. Large frying pan
3. Cutting board
4. Sharp knife
5. Wooden spoon or spatula
6. Measuring cups and spoons
7. Colander
8. Ladle or heat-resistant cup for reserving pasta water
9. Grater (for Parmesan)

FAQ

• Can I use a different type of pasta?Without question. Although fettuccine or spaghetti are the advised choices, any pasta of your liking can be used in their stead, such as penne or linguine.
• Can I substitute the heavy cream?Absolutely, you can replace it with half-and-half for a lighter version, or use a dairy-free substitute like coconut cream.
• Is it necessary to add sugar to the sauce?The tomatoes are acid, but they are nothing that a little sugar can’t handle. And just to be clear, the sugar helps to balance the acidity of the tomatoes. But if you’re into that whole “more acidic sauce is better” deal, feel free to skip the sugar.
• How can I make this recipe vegetarian?This recipe is already plant-based; just make sure the cheese you use is suitable for vegetarians.
• Can I add protein to this dish?Absolutely! To make it a more substantial meal, feel free to add grilled chicken, shrimp, or cooked sausage.
• How long will leftovers last?Refrigerate leftover food in a container with an airtight seal for as long as 3 days.
• Can I make this sauce ahead of time?Indeed, the sauce can be made ahead of time, giving you more freedom at the moment of serving. Place it in an airtight container in the refrigerator and it will keep well for up to 3 days. Right before you serve the sauce, reheat it on the stovetop and add the cream.

Substitutions and Variations

Pasta: Use gluten-free pasta, whole wheat pasta, or zucchini noodles in place of pasta to lower the carb content.
Canola oil, avocado oil, or butter can be used for a different flavor profile.
Onion: Swap with shallots or leeks for a less intense flavor, or use dehydrated onion flakes in a tight spot.
Crushed tomatoes: Use a mixture of tomato sauce and tomato paste, or substitute with fresh, ripe, peeled, and crushed tomatoes.
Use this substitution for heavy cream: half-and-half for a lighter option; coconut milk for a delicious, dairy-free alternative.

Pro Tips

1. Toast the Garlic: Before adding the onion, gently toast the minced garlic in the olive oil on low heat until just golden. This will enhance its flavor and impart a richer aroma to the sauce.

2. Add a Dash of Red Pepper Flakes: For a little kick, add a pinch of red pepper flakes when sautéing the onion. This will add a subtle heat to balance the creaminess of the sauce.

3. Incorporate Additional Herbs: Consider adding a teaspoon of dried oregano or thyme when cooking the tomatoes for an added layer of flavor that complements the basil garnish.

4. Use Freshly Grated Parmesan: Grate Parmesan cheese fresh from a block for better melting properties and a richer taste compared to pre-grated cheese.

5. Finish with a Drizzle of Olive Oil: Just before serving, drizzle a little high-quality olive oil over the finished pasta for a glossy finish and extra depth of flavor.