This Creamy Tomato Pasta is a quick and delicious dish featuring a rich, silky-smooth sauce made from cream and tomatoes. Ready in just 30 minutes, this recipe uses simple, everyday ingredients for a meal that’s both easy and satisfying.
INGREDIENTS
- 8 ounces penne pasta (uncooked, about ½ pound)
- 3 tablespoons butter
- 3 garlic cloves, minced
- 1 (15-ounce) can tomato sauce
- 2 tablespoons tomato paste
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh parsley, finely chopped
INSTRUCTIONS
- Cook the Pasta: Bring a large pot of salted water to a boil over medium-high heat. Cook the pasta until al dente, about 10 minutes or as directed on the package. Drain thoroughly and set aside.
- Prepare the Sauce: While the pasta cooks, melt the butter in a large skillet over medium heat until hot and bubbly, about 1 minute. Add the minced garlic and sauté for 1 minute, or until fragrant.
- Add Tomatoes: Stir in the tomato sauce and tomato paste. Bring the mixture to a gentle simmer and cook for 4-5 minutes.
- Make it Creamy: Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Let it cook for about 3 minutes, or until the sauce thickens to your preferred consistency. Season with salt and black pepper to taste.
- Combine and Serve: Toss the cooked pasta into the sauce, ensuring it is evenly coated. Garnish with chopped parsley and serve warm.
Enjoy this creamy and flavorful pasta dish, perfect for a quick and satisfying meal!
NOTE
How to Store:
Transfer any leftover tomato pasta to an airtight container and refrigerate for up to 2-3 days.
How to Reheat:
- Microwave: Heat in 10-second increments, stirring between each interval until warmed through.
- Stovetop: Reheat in a skillet over medium-low heat for 5-10 minutes, stirring occasionally. If the sauce thickens, add a splash of water to loosen it to your desired consistency.
How to Freeze:
Allow the pasta to cool to room temperature. Portion it into freezer-safe bags or airtight containers and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight, then warm up using your preferred method.
