If you can’t decide between having pasta with tomato sauce or cream sauce, why not have it with both? This Creamy Tomato Pasta brings you the best of both! This creamy, tomatoey pasta dish will become a family favorite!
Ingredients For Creamy Tomato Pasta
- Spaghetti
- Butter
- Garlic
- Yellow onion
- Tomato puree (tomato passata)
- Heavy cream
- Milk
- Grated Parmesan cheese
- Italian seasoning
- Red pepper flakes
How To Make Creamy Tomato Pasta
- Cook the pasta in a large pot of salted boiling water until al dente according to package instructions. Keep ½ cup pasta cooking water, drain, and keep warm.
- While the pasta is cooking, heat a large skillet over medium-high heat and melt the butter. Saute the onion and garlic for 30 seconds.
- Add the tomato puree, heavy cream, milk, salt, pepper, Italian seasoning, red pepper flakes, and Parmesan cheese, and stir until melted. Simmer for 2 minutes. Season with salt and pepper. Mix in the cooked pasta and toss until well covered with the sauce. If you feel the sauce is too thick, add some of the pasta cooking water to thin it out. Serve with extra Parmesan cheese on top.
How Can I Preven The Cream For Curdling?
Do not boil the sauce after adding the cream. Simmering the sauce and using room-temperature cream can prevent this. Also, stir continuously when adding the cream to the tomato sauce.
How Do I Ensure The Pasta Doesn’t Stick Together?
Once you add the pasta to the boiling water, stir it a few times during the initial cooking process, and once you drain it, drizzle it with a little olive oil if not mix in the sauce immediately.
Can I Store And Reheat This Pasta?
Absolutely! You can store any leftovers in an airtight container in the fridge for up to 3 days and reheat it in the microwave or in a pan over low heat adding a splash of milk if you think the sauce needs a little thinning.
Fast Prep: Creamy Tomato Pasta Dream
Equipment
- Knife and cutting board
- Large pot
- Large skillet
- Colander
- Measuring spoons and cups
Ingredients
- 1 lb spaghetti
- 3 tbsp butter
- 4 garlic cloves
- ⅓ cup onion, minced
- 1 ½ cup tomato puree
- 1 cup heavy cream
- ¾ cup milk
- 1 cup Parmesan cheese, grated plus extra for serving
- 1 ½ tsp Italian seasoning
- ½ tsp salt (or to taste)
- Freshly ground pepper to taste
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente according to package instructions. Keep ½ cup pasta cooking water, drain, and keep warm.
- While the pasta is cooking, heat a large skillet over medium-high heat and melt the butter. Saute the onion and garlic for 30 seconds.
- Add the tomato puree, heavy cream, milk, salt, pepper, Italian seasoning, red pepper flakes, and Parmesan cheese, and stir until melted. Simmer for 2 minutes. Season with salt and pepper. Mix in the cooked pasta and toss until well covered with the sauce. If you feel the sauce is too thick, add some of the pasta cooking water to thin it out. Serve with extra Parmesan cheese on top.
Nutrition
Frequently Asked Questions about Creamy Tomato Pasta Dream
1. What Are Some Simple Add-Ins to Enhance the Pasta?
You can add veggies like sauteed mushrooms or baby spinach and proteins like cooked diced chicken or crispy bacon. These should be added towards the end of sauteeing the onions and garlic.
2. Can I use fresh tomatoes instead of tomato paste?
Yes, you can. Blend about 6 medium-sized Roma tomatoes until smooth to substitute for the one cup of tomato puree required.
3. What Can I Use If I Don’t Have Heavy Cream?
You can use evaporated milk or half-and-half for a similar texture. If you feel the sauce is too thin, just let it simmer a while longer.
4. My Sauce Is Too Thick, What Can I Do?
When cooking pasta it is always a good idea to reserve some of the cooking water (½ – 1 cup). This water can be mixed a little at a time into the sauce to thin it out until it reaches your desired consistency.
5. Can I Make This Without Cheese?
If you’re looking for dairy-free alternatives, try using unsweetened coconut cream instead of heavy cream and nutritional yeast instead of Parmesan cheese, although it will not have the same melty properties.