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A close-up shot of delicious Creamy Tomato Pasta, showcasing its rich sauce and perfectly cooked noodles.

Creamy Tomato Pasta

This Creamy Tomato Pasta recipe delivers a perfect balance of rich, tangy, and creamy flavors. By understanding the interplay of acidity, fat, and starch, you can create a smooth, velvety sauce that clings beautifully to your favorite pasta shape.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta penne, rigatoni, or your favorite shape
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes optional
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh basil, chopped
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1/4 cup vodka optional, for vodka sauce variation

Equipment

  • large pot
  • colander
  • large skillet
  • Measuring spoons
  • Measuring cups
  • wooden spoon or spatula
  • Grater
  • Chef's knife
  • cutting board

Method
 

  1. Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes (if using) and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
  3. If making a vodka sauce variation, add the vodka at this point and cook for 1-2 minutes, allowing the alcohol to evaporate.
  4. Add the crushed tomatoes and tomato sauce to the skillet. Season with salt and pepper to taste. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, to allow the sauce to thicken and the flavors to meld.
  5. Reduce the heat to low. Stir in the heavy cream and Parmesan cheese until smooth and well combined.
  6. Add the drained pasta to the sauce and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  7. Stir in the fresh basil.
  8. Serve immediately, garnished with additional Parmesan cheese.

Notes

To prevent the cream from curdling, temper it by slowly adding a small amount of the hot tomato sauce to the cream before adding the cream to the rest of the sauce. For a richer flavor, roast fresh tomatoes before crushing them and adding them to the sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.