It is 6pm. You are tired. Dinner needs to happen fast. This Creamy Tomato Pasta is your new best friend.
There is something magical about a warm bowl of pasta on a crisp fall evening. This recipe delivers a rich, velvety sauce in just thirty minutes. It feels like a special treat but uses simple pantry staples. Your family will think you spent hours in the kitchen.
Why This Recipe Is a Winner
This dish is the definition of stress-free cooking. You only need one skillet and a pot for the pasta. It is perfect for those busy back-to-school weeknights when time is short. The ingredients are affordable and easy to find at any grocery store.
The texture is incredibly smooth and comforting. It is a great way to get kids to eat their dinner without any fuss. You can easily scale it up to feed a larger crowd. This recipe is a guaranteed crowd-pleaser every single time.
Simple Method
Making this sauce is easier than you might think. You start by softening onions and garlic to build a flavorful base. Then, you let the tomatoes simmer until they are sweet and thick. The secret shortcut is using the starchy pasta water to bind everything together.
Even if you are a beginner, you can master this technique. The steps are logical and move quickly. You will feel like a pro as the sauce turns a beautiful golden orange. It is simple, fast, and delicious for any home cook.
Ingredients You’ll Need
These ingredients are likely sitting in your kitchen right now. Fresh basil adds a lovely bright finish to the rich sauce.
- 12 oz penne pasta
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 28 oz crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil leaves, chiffonade
Step-by-Step Directions
- Boil 4 quarts of water with 2 tablespoons of salt. Cook pasta until al dente, approximately 10 minutes. Reserve 1/2 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Sauté diced onions for 5 minutes until translucent.
- Add minced garlic and red pepper flakes to the skillet. Cook for 60 seconds until fragrant.
- Pour in crushed tomatoes and add dried oregano. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally to prevent sticking.
- Lower heat to minimum. Gradually whisk in heavy cream and Parmesan cheese until a smooth, orange-hued emulsion forms.
- Add the cooked pasta and reserved pasta water to the skillet. Increase heat to medium and toss for 2 minutes until the sauce coats the pasta thoroughly.
- Season with salt and black pepper. Remove from heat and garnish with fresh basil before service.
Best Ways to Enjoy It
Serve this pasta warm in large, shallow bowls. It pairs beautifully with a crispy green salad and warm garlic bread. For a cozy date night, light a candle and enjoy it with a glass of red wine. It is the ultimate comfort food experience for your family.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. It will stay fresh for up to three days. To reheat, add a splash of water or milk to the pan. This helps the sauce become creamy again without drying out. Microwave in 30-second bursts until it is heated through.
Recipe Tips
- Don’t skip reserving the pasta water before draining.
- Avoid burning the garlic by keeping the heat at medium.
- Use freshly grated Parmesan for the smoothest sauce texture.
- Whisk the cream in slowly to prevent it from curdling.
- For a cozy fall twist, add a pinch of ground nutmeg.
- Double the batch if you are feeding a hungry crowd.
- Garnish with extra basil to make it look restaurant-quality.
Ways to Switch It Up
- Swap penne for gluten-free pasta to accommodate dietary needs.
- Add sautéed spinach at the end for an extra boost of greens.
- Stir in cooked chicken or shrimp for more protein.
- Use honey instead of a pinch of sugar if the tomatoes are too acidic.
FAQs
Can I make the sauce ahead of time?
Yes, you can prepare the sauce up to two days early. Simply store it in the fridge and reheat it gently. Add the freshly cooked pasta and water just before serving for the best results.
What if I don’t have heavy cream?
You can use half-and-half or whole milk as a lighter substitute. The sauce will be slightly thinner but still very delicious. Be extra careful not to boil the sauce after adding milk.
Is this recipe spicy?
The red pepper flakes add just a tiny hint of warmth. If you are cooking for very young children, you can leave them out. You can always add more at the table if you like heat.
I hope this cozy recipe brings a little extra warmth to your table tonight. It is the perfect way to slow down and enjoy a meal together. Happy cooking!
— Lidia
Creamy Tomato Pasta
Ingredients
- 12 oz penne pasta
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic , minced
- 28 oz crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil leaves, chiffonade
Instructions
- Boil 4 quarts of water with 2 tablespoons of salt. Cook pasta until al dente, approximately 10 minutes. Reserve 1/2 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Sauté diced onions for 5 minutes until translucent.
- Add minced garlic and red pepper flakes to the skillet. Cook for 60 seconds until fragrant.
- Pour in crushed tomatoes and add dried oregano. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally to prevent sticking.
- Lower heat to minimum. Gradually whisk in heavy cream and Parmesan cheese until a smooth, orange-hued emulsion forms.
- Add the cooked pasta and reserved pasta water to the skillet. Increase heat to medium and toss for 2 minutes until the sauce coats the pasta thoroughly.
- Season with salt and black pepper. Remove from heat and garnish with fresh basil before service.
