Creamy Tomato Pasta

$- 12 oz pasta (like penne or fusilli) - 2 tablespoons extra-virgin olive oil - 3 cloves garlic, finely minced - 1 teaspoon red pepper flakes (to taste) - 1 can (14 oz) crushed tomatoes - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese - 1 teaspoon dried basil - Salt and freshly ground black pepper, to taste - Fresh basil leaves, for garnish Using fresh, high-quality ingredients makes a big difference. Fresh pasta tastes better and has a nice bite. Extra-virgin olive oil adds rich flavor and depth. Using whole tomatoes gives the sauce a sweet taste. Freshly grated Parmesan melts nicely and enhances the creaminess. Quality ingredients elevate your dish, making it a true delight. You can easily adjust this recipe for different diets. For gluten-free pasta, choose a gluten-free brand. If you want a lighter dish, use half-and-half instead of heavy cream. For a vegan option, swap in coconut cream and nutritional yeast for cheese. You can also use cashew cream for richness. These swaps keep the dish flavorful while catering to your needs. {{ingredient_image_2}} First, grab a large pot. Fill it with water and add a generous amount of salt. Bring the water to a rolling boil. Now, add 12 oz of your favorite pasta, like penne or fusilli. Cook it according to the package directions until it is al dente. This means it should be firm but tender. When it's done, drain the pasta. Make sure to save 1 cup of that starchy water. It’s important for later. Set the pasta aside for now. Next, take the same pot you used for the pasta. Add 2 tablespoons of extra-virgin olive oil. Heat it over medium heat. Once hot, add 3 finely minced cloves of garlic and 1 teaspoon of red pepper flakes. Stir these together for about 1-2 minutes. You want to smell the garlic, but don’t let it brown. If it gets too dark, it will taste bitter. Now, it’s time to make the sauce. Carefully pour in 1 can of crushed tomatoes. Stir them into the garlic and oil mix. Let this simmer for about 5-7 minutes. This helps the flavors blend and reduces the acidity of the tomatoes. After that, lower the heat. Slowly add 1 cup of heavy cream and 1 cup of freshly grated Parmesan cheese. Mix well as the cheese melts. Your sauce should become creamy and smooth. Now, add the drained pasta to the sauce. Toss it gently so every piece is covered. If it looks too thick, add some reserved pasta water until it’s silky. Finally, sprinkle in 1 teaspoon of dried basil, salt, and freshly ground black pepper to taste. Mix it all up, and you’re ready to serve! To make your sauce creamy, use heavy cream. It adds a rich texture. Stir it in slowly after cooking the tomatoes. This helps prevent curdling. Mixing in freshly grated Parmesan cheese also boosts creaminess. It melts better than pre-grated cheese. If your sauce feels too thick, add reserved pasta water. This will help create a smooth blend. I recommend using pasta shapes that hold sauce well. Penne and fusilli are great choices. Their grooves and curves catch the sauce nicely. You can also try rigatoni or farfalle for fun shapes. Each bite should have both pasta and sauce together. Splitting happens when the sauce gets too hot. To avoid this, keep the heat low when adding cream. Stir continuously to blend in the ingredients well. If you see tiny curds, remove the pot from heat. Adding a splash of pasta water can also help bring it back together. Always use fresh ingredients for better flavor and a smooth sauce. Pro Tips Use High-Quality Tomatoes: For the best flavor, opt for San Marzano tomatoes or other high-quality canned tomatoes. They have a sweeter taste and richer texture, enhancing the overall dish. Adjust Creaminess: If you prefer a lighter sauce, you can substitute half of the heavy cream with chicken or vegetable broth, maintaining the flavor while reducing calories. Fresh Herbs Matter: Fresh basil adds a vibrant flavor and aroma. Try to use it just before serving for the best impact, or even consider adding a touch of fresh oregano for a different twist. Leftover Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth to loosen the sauce. {{image_4}} Adding protein to your creamy tomato pasta can make it more filling. You can use cooked chicken, shrimp, or even sausage. For chicken, cook it in the pan before adding garlic. For shrimp, add it after you sauté the garlic. Cook until shrimp turn pink. This gives you a tasty, hearty dish. You can also add vegetables for more flavor and nutrition. Spinach is a great choice. Just stir it in right before you mix in the pasta. Zucchini is another good option. Slice it into thin rounds and sauté it with the garlic. Both options will add color and nutrients to your meal. If you want a vegan version, you can change the sauce. Use coconut cream instead of heavy cream. You can also use nutritional yeast for a cheesy flavor. Blend cooked cashews with water for a creamy texture. These swaps keep the dish rich and satisfying without dairy. To store leftover creamy tomato pasta, let it cool first. Place it in an airtight container. This keeps the pasta fresh and tasty. Use it within three days for the best flavor. Make sure to keep it in the fridge. Label the container with the date. This helps you track how long it's been stored. When ready to eat, you can reheat the pasta on the stove or in the microwave. For the stove, add a splash of water or extra cream to the pan. Heat on low to maintain creaminess. Stir often to keep the sauce smooth. If using the microwave, place the pasta in a safe bowl. Cover it with a damp paper towel to prevent drying. Heat in short bursts, stirring in between, until warm. If you want to keep creamy tomato pasta longer, freezing is a great option. First, cool the pasta completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Label each bag with the date and contents. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge. Then reheat it as described above for the best taste and texture. Yes, you can use fresh tomatoes. Choose ripe, flavorful tomatoes for the best taste. You will need about 2 pounds of fresh tomatoes. Start by blanching them in boiling water for a minute. After that, peel and chop them. Fresh tomatoes may take a bit longer to break down, so simmer them for about 10-15 minutes before adding cream. This step helps to bring out their natural sweetness. To thicken the sauce, simmer it longer to reduce water content. You can also add more cheese, like Parmesan, to create a richer texture. If you want a quick fix, mix in a cornstarch slurry. Combine equal parts cornstarch and cold water, then stir it into the sauce. Cook for a few minutes until it thickens. Remember, a little goes a long way! Creamy tomato pasta pairs well with various sides. A simple green salad adds freshness and crunch. Garlic bread is another favorite, perfect for soaking up extra sauce. You can also serve it with grilled chicken or shrimp for extra protein. For a vegetarian option, roasted vegetables make a great addition, enhancing flavor and nutrition. This blog post covered how to make creamy tomato pasta. We talked about key ingredients and helpful substitutions. I shared step-by-step cooking instructions and tips for the best texture. Variations allow for adding protein or vegetables, and even vegan options exist. We also discussed storage and reheating tips to keep leftovers fresh. You now have all the tools to create this dish. Enjoy your cooking adventure with creamy tomato pasta!$

A delicious and creamy pasta dish made with crushed tomatoes, garlic, and Parmesan cheese.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

12 oz pasta (such as penne or fusilli)
2 tablespoons extra-virgin olive oil
3 cloves garlic, finely minced
1 teaspoon red pepper flakes
14 oz crushed tomatoes
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1 teaspoon dried basil
to taste Salt and freshly ground black pepper
for garnish Fresh basil leaves

Instructions

Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until it reaches al dente texture—firm yet tender. Once cooked, drain the pasta, reserving 1 cup of the starchy cooking water, and set aside.
Sauté the garlic: In the same pot you used for the pasta, heat the extra-virgin olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1-2 minutes or until fragrant. Be careful not to let the garlic brown, as this can impart a bitter taste.
Incorporate crushed tomatoes: Carefully pour in the crushed tomatoes, stirring them into the mixture. Allow the sauce to simmer for about 5-7 minutes, which will help enhance the flavors and reduce the acidity of the tomatoes.
Create the creamy base: Lower the heat to a gentle simmer. Gradually stir in the heavy cream and the freshly grated Parmesan cheese, mixing continuously until the cheese melts completely and the sauce becomes luxuriously creamy.
Combine pasta and sauce: Add the drained pasta into the creamy tomato sauce, tossing gently to ensure every piece of pasta is evenly coated. If the sauce appears too thick, gradually add in some of the reserved pasta water until you achieve a silky, desired consistency.
Season to taste: Sprinkle in the dried basil along with salt and freshly ground black pepper to taste. Stir the mixture well to incorporate these flavors evenly throughout the dish.
Serve: Plate the creamy tomato pasta, garnishing it generously with fresh basil leaves. For a final touch, add an extra sprinkle of Parmesan cheese and a drizzle of olive oil if desired.

Notes

Serve with a drizzle of olive oil and extra Parmesan for added flavor.

Keyword creamy, easy, pasta, tomato