Creamy Tomato Pasta

Ingredients

• 12 oz Penna Pasta (dried, cook al dente)
• 2 tbsp Olive Oil (extra virgin)
• 3 cloves Garlic (minced)
• 1 small Onion (finely diced)
• 28 oz Canned Crushed Tomatoes (San Marzano if available)
• 1 cup Heavy Cream (full‑fat)
• 1 tsp Salt
• 0.5 tsp Black Pepper (freshly ground)
• 0.25 tsp Red Pepper Flakes (optional, adds heat)
• 0.25 cup Fresh Basil Leaves (chopped)
• 0.25 cup Parmesan Cheese (freshly grated)

Instructions

1. Boil Pasta

   Fill a large pot with water, add a generous pinch of salt, bring to a rolling boil, then add the penne and cook until al dente, about 9‑10 minutes. Reserve ½ cup of pasta water before draining.

   Time: PT10M

   Temperature: 100°C

2. Sauté Aromatics

   While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3 minutes.

   Time: PT3M

   Temperature: 180°C

3. Add Garlic

   Add the minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to burn it.

   Time: PT1M

   Temperature: 180°C

4. Create Tomato Base

   Stir in the crushed tomatoes, bring to a gentle simmer, and cook for 8 minutes, allowing the flavors to meld.

   Time: PT8M

   Temperature: 90°C

5. Add Cream

   Reduce the heat to low and stir in the heavy cream. Simmer for 3 minutes until the sauce thickens slightly and turns a silky pink color.

   Time: PT3M

   Temperature: 80°C

6. Season Sauce

   Season with salt, black pepper, and red pepper flakes (if using). Stir in the chopped basil and grated Parmesan cheese until melted and well combined.

   Time: PT1M

7. Combine Pasta and Sauce

   Add the drained pasta to the skillet, tossing to coat. If the sauce is too thick, add a splash of the reserved pasta water until the desired consistency is reached.

   Time: PT2M

   Temperature: 80°C

8. Serve

   Plate the creamy tomato pasta, garnish with extra fresh basil leaves and a sprinkle of Parmesan. Serve immediately while hot.

   Time: PT0M

Nutrition Facts

Calories

460

Protein

12g

Carbohydrates

55g

Fat

18g

Fiber

4g

Ingredient Substitutions

• Instead of Penna Pasta: Spaghetti, Fusilli
• Instead of Olive Oil: Canola Oil, Vegetable Oil
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Onion: Shallot (1)
• Instead of Canned Crushed Tomatoes: Fresh ripe tomatoes (2 lbs, blended)
• Instead of Heavy Cream: Half‑and‑half (1 cup), Coconut cream (1 cup)
• Instead of Red Pepper Flakes: Cayenne pepper (a pinch)
• Instead of Fresh Basil Leaves: Italian parsley
• Instead of Parmesan Cheese: Pecorino Romano

Equipment Needed

• Large Pot
• Colander
• Large Skillet
• Wooden Spoon
• Measuring Cups
• Chef's Knife
• Cutting Board

Critical Steps — Do Not Skip

• Cook pasta al dente
• Simmer tomato sauce without burning
• Add cream off the heat to prevent curdling
• Toss pasta with sauce while both are hot

Chef Tips from the Video

• Use high‑quality San Marzano tomatoes for the deepest flavor
• Finish the sauce with a splash of pasta water for a silkier texture
• Grate Parmesan fresh at the end for maximum aroma

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days

Freezer: Sauce can be frozen for up to 2 months; reheat and combine with freshly cooked pasta

Room temperature: Do not store at room temperature for more than 2 hours

Make-Ahead Tips

• The tomato‑cream sauce can be prepared a day ahead and reheated gently over low heat
• Cook pasta al dente, toss with a little olive oil, and store separately; combine just before serving

Frequently Asked Questions