Creamy Tomato Pasta Recipe

5 from 1 vote

Creamy Tomato Pasta Recipe you will want to make again and again. It comes together fast and tastes like pure comfort in a bowl.

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: American

Keyword: Creamy Tomato Pasta Recipe

Servings: -6 servings

Author: Chelsea Lords

Cost: $6.40

Equipment

Large pot
Large nonstick pan

Ingredients

1 pound (16 oz) pasta plus 1 cup cooking water (I use fusilli bucati)
1 tablespoon salt plus more to season the sauce
2 tablespoons olive oil
1/2 small yellow onion very finely diced, optional
1 tablespoon minced garlic
1 can (6-ounces) tomato paste
1-1/4 cups heavy cream
1/3 cup chicken stock or chicken broth
1/2 teaspoon red pepper flakes optional
1 cup freshly grated Parmesan plus more for serving (see note 1)

US - Metric

Instructions

Bring 12 cups of water to a boil in a large pot. Add 1 tablespoon salt. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.
Heat olive oil in a large nonstick pan over medium-high heat. Add onion and garlic, cooking until softened and golden, 3–5 minutes. Stir in tomato paste and cook for 2 minutes, stirring constantly, until it slightly darkens in color (this adds flavor!). Lower heat if needed.
Stir in cream, chicken stock, red pepper flakes (if using), and salt and pepper to taste (I add 3/4 teaspoon salt and 1/4 teaspoon pepper). Simmer, stirring often, until thickened, 3–4 minutes. Add in Parmesan, stirring constantly, until melted.
Add pasta and 1/2 cup reserved cooking water to the sauce. Toss over medium heat for 2 minutes, until pasta is well-coated. Add more cooking water, 1/4 cup at a time, if needed to loosen the sauce.
Plate immediately and top with extra Parmesan.

Video

Notes

Note 1: Grab a block of Parmesan and then grate using a microplane. Grate until fluffy and loosely fill 1 full cup. Avoid pre-grated Parmesan, which makes the sauce grainy.

Storage: Best enjoyed right off the stovetop. Store leftovers in an airtight container in the fridge for 3–4 days. Reheat gently with a splash of cream or pasta water to loosen the sauce.

Nutrition