Description

This creamy tomato pasta recipe delivers a rich, velvety sauce made from tomato paste, tomato sauce, and heavy cream, perfectly coating al dente pasta. Ready in just 25 minutes, it’s an easy and comforting dish ideal for weeknight dinners or quick meals. The sauce is seasoned with garlic, Italian seasoning, salt, and pepper, then topped with freshly grated parmesan cheese for a satisfying finish.

Ingredients

Scale

Pasta

8 ounces uncooked pasta

Sauce

2 tablespoons butter
2–3 cloves garlic, minced
2 tablespoons tomato paste
1 (14 ounce) can tomato sauce
3/4 cup heavy cream
1/4 teaspoon Italian seasoning
Salt and pepper, to taste
Pinch of sugar (optional, for acidity)

To Serve

Freshly grated parmesan cheese, to taste

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Instructions

Cook Pasta: Boil a large pot of salted water and cook the pasta until al dente following the package instructions. Drain and set aside.
Sauté Garlic: While the pasta cooks, melt butter in a skillet over medium-high heat. Add minced garlic and sauté for about one minute, stirring constantly to prevent burning and develop aroma.
Prepare Sauce: Stir in tomato paste, tomato sauce, heavy cream, and Italian seasoning into the skillet. Mix well until smooth. Let the sauce simmer gently for about 5 minutes, stirring occasionally, until thickened to desired consistency. Lower the heat if it bubbles too vigorously.
Season Sauce: Add salt and pepper generously to taste. If the sauce tastes too acidic or tangy, incorporate a small pinch of sugar to balance the flavor.
Toss Pasta with Sauce: Drain pasta and add it directly to the sauce in the skillet. Toss to coat evenly. If the sauce is too thick, add a splash of hot pasta water to loosen it up.
Serve: Plate the creamy tomato pasta immediately and garnish with plenty of freshly grated parmesan cheese for a rich and savory finish.

Notes

Use any type of pasta—penne, fusilli, or spaghetti work well.
Adjust the amount of garlic and Italian seasoning to suit your taste preferences.
The pinch of sugar is optional but helps mellow the acidity of the tomatoes.
For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less creamy.
Fresh basil or parsley can be added on top for an extra layer of flavor and color.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.