Super Easy Creamy Tomato Pasta
This Super Easy Creamy Tomato Pasta is quick, comforting, and packed with rich tomato flavor and creamy sauce — perfect for busy weeknights!
Equipment
- Large Pot
- Skillet
- Wooden Spoon
- Colander
- Measuring cups and spoons
Ingredients
- 8 ounces uncooked pasta (your choice: spaghetti, penne, or fettuccine)
- 2 tablespoons butter
- 2-3 cloves garlic minced
- 2 tablespoons tomato paste
- 14 ounce can tomato sauce
- 3/4 cup heavy/whipping cream
- 1/4 teaspoon Italian seasoning
- Salt & pepper to taste
- Freshly grated parmesan cheese for serving, to taste
Instructions
- In a large pot, bring salted water to a boil. Add in your choice of pasta and cook according to package instructions until al dente. Once cooked, reserve about 1/2 cup of pasta water, then drain and set aside.
- In a large skillet over medium heat, melt the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant—be careful not to burn it!
- Stir in the tomato paste, allowing it to cook for an additional minute. This step enhances the tomato flavor and gives the sauce a beautiful, rich color.
- Next, add the canned tomato sauce and heavy cream to the skillet. Stir well to combine, and bring the mixture to a gentle simmer.
- Sprinkle in the Italian seasoning, and season with salt and pepper to taste. Allow the sauce to simmer for about 5-7 minutes, stirring occasionally, until it thickens slightly.
- Add the drained pasta to the skillet, tossing to coat the noodles with the creamy tomato sauce. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.
- Once everything is well combined, serve the pasta hot, topped with freshly grated parmesan cheese. Enjoy your Super Easy Creamy Tomato Pasta with a sprinkle of extra Italian seasoning if desired!
Notes
- Use gluten-free pasta to make this dish suitable for gluten-free diets.
- Swap butter with olive oil or vegan butter for a dairy-free version.
- Substitute heavy cream with full-fat coconut milk or cashew cream for a lighter or dairy-free alternative.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with added moisture.
- Reserve some pasta water to adjust sauce consistency perfectly.