Description
This Creamy Tomato Pasta is rich, garlicky, and packed with Parmesan! A quick 20-minute meal perfect for busy weeknights or special dinners!
Ingredients
Scale
For the Pasta:
- 12 oz (340g) pasta (penne, rigatoni, or fettuccine)
- 1 tablespoon salt (for boiling water)
For the Sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 can (14 oz/400g) crushed tomatoes
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning
- 1 teaspoon sugar (optional, to balance acidity)
- ½ cup (120ml) heavy cream
- ½ cup (50g) grated Parmesan cheese
For Garnishing & Serving:
- ¼ cup fresh basil, chopped
- Extra Parmesan cheese
- Freshly ground black pepper
Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente.
- Reserve ½ cup pasta water, then drain the pasta and set aside.
2. Sauté Aromatics
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and sauté for 3 minutes, until softened.
- Stir in garlic and red pepper flakes, cooking for 30 seconds until fragrant.
3. Make the Creamy Tomato Sauce
- Pour in crushed tomatoes, then add salt, black pepper, Italian seasoning, and sugar.
- Simmer on low heat for 5 minutes, stirring occasionally.
- Stir in heavy cream and Parmesan cheese, mixing until smooth.
4. Combine Pasta & Sauce
- Add the drained pasta to the skillet and toss to coat.
- If the sauce is too thick, add a splash of reserved pasta water to loosen it.
5. Garnish & Serve
- Remove from heat and stir in fresh basil.
- Serve hot with extra Parmesan and cracked black pepper on top.
Notes
✔ Use high-quality crushed tomatoes – Enhances the sauce’s depth.
✔ Save pasta water – Helps adjust the sauce consistency.
✔ Let the sauce simmer – Develops a richer, more balanced flavor.
- Prep Time: 5
- Cook Time: 15
- Category: DINNER
- Cuisine: AMERICAN
Nutrition
- Serving Size: 4
- Calories: 420