Creamy Tomato Pasta

Ingredients

• 5 cups Water (for boiling pasta)
• 0.5 teaspoon Salt (for pasta water)
• 200 g Dried Penne Rigate Pasta (about 2 cups; any short tube pasta works)
• 1 tablespoon Olive Oil (extra virgin, plus extra drizzle for coating pasta)
• 2 tablespoons Unsalted Butter (softened, cut into cubes)
• 3 cloves Garlic (large, minced)
• 0.5 teaspoon Chili Flakes (optional for heat)
• 2 large Tomatoes (roughly sliced; skins can be removed after cooking)
• 1 teaspoon Sugar (balances acidity)
• 2 tablespoons Tomato Paste (adds depth of flavor)
• 5 tablespoons Pasta Stock (reserved water from cooking pasta)
• 0.5 cup Cooking Cream (heavy cream)
• 1 pinch Black Pepper (freshly ground)
• 0.25 teaspoon Dried Oregano (optional)
• 0.25 teaspoon Dried Basil (optional)
• 3 tablespoons Parmesan Cheese (freshly grated)
• 1 tablespoon Fresh Parsley or Basil Leaves (chopped, for garnish)

Instructions

1. Boil Water

   Add 5 cups (1 L) of water to a large pot, place over high heat, and bring to a rolling boil.

   Time: PT5M

   Temperature: 100°C

2. Cook Pasta

   Add ½ tsp salt to the boiling water, then add the penne rigate. Stir occasionally and cook 10‑11 minutes until al dente, following the package timing.

   Time: PT11M

   Temperature: 100°C

3. Drain and Coat Pasta

   Reserve 4‑5 tablespoons of the hot pasta water, then drain the pasta in a colander. Drizzle a little olive oil over the pasta and toss to coat, preventing clumping.

   Time: PT2M

4. Sauté Aromatics

   In a large skillet, melt 2 tbsp butter with 1 tbsp olive oil over low heat. Add the minced garlic and sauté for a few seconds until fragrant. If you like heat, sprinkle in the chili flakes now.

   Time: PT2M

   Temperature: low

5. Cook Tomatoes

   Add the sliced tomatoes, 1 tsp salt, and 1 tsp sugar to the skillet. Cover and let simmer on low heat for 5‑10 minutes, stirring occasionally. Mash the tomatoes with the back of a spoon; optionally peel the skins after cooking.

   Time: PT7M

   Temperature: low

6. Build the Creamy Base

   Stir in 2 tbsp tomato paste, the reserved pasta stock, and ½ cup cooking cream. Add a pinch of black pepper, ¼ tsp dried oregano, and ¼ tsp dried basil. Cook gently for 2 minutes until the sauce thickens slightly.

   Time: PT2M

   Temperature: low

7. Combine Pasta and Sauce

   Add the drained penne to the skillet, tossing to coat evenly. Sprinkle 2‑3 tbsp grated Parmesan and toss again. Adjust consistency with a splash of extra pasta water if needed.

   Time: PT2M

   Temperature: low

8. Garnish and Serve

   Remove from heat, garnish with chopped fresh parsley or basil leaves, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

525

Protein

15 g

Carbohydrates

70 g

Fat

45 g

Fiber

4 g

Ingredient Substitutions

• Instead of Salt: sea salt
• Instead of Dried Penne Rigate Pasta: rigatoni, ziti
• Instead of Olive Oil: vegetable oil
• Instead of Unsalted Butter: margarine
• Instead of Garlic: garlic powder (½ tsp)
• Instead of Chili Flakes: cayenne pepper
• Instead of Tomatoes: canned diced tomatoes (1 cup)
• Instead of Sugar: honey (½ tsp)
• Instead of Tomato Paste: tomato sauce (3 tbsp)
• Instead of Pasta Stock: chicken broth
• Instead of Cooking Cream: half-and-half (1 cup), coconut cream
• Instead of Black Pepper: white pepper
• Instead of Dried Oregano: Italian seasoning (¼ tsp)
• Instead of Dried Basil: fresh basil (1 tsp, chopped)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Fresh Parsley or Basil Leaves: dried herbs

Equipment Needed

• Large Pot
• Colander
• Large Skillet
• Wooden Spoon
• Chef's Knife
• Cutting Board
• Measuring Cups
• Measuring Spoons
• Grater (optional)
• Ladle (optional)

Critical Steps — Do Not Skip

• Do not overcook the pasta; it should stay al dente.
• Reserve pasta cooking water before draining – it is essential for sauce texture.
• Keep garlic on low heat to avoid bitterness.
• Add the cream gently and avoid a rapid boil to prevent curdling.

Chef Tips from the Video

• Use the hottest part of the day’s ripe tomatoes for the best flavor.
• Grate Parmesan fresh at the moment of serving for maximum aroma.
• A splash of good-quality extra virgin olive oil at the end brightens the dish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on low heat, adding a splash of milk or water if sauce thickens.

Freezer: Can be frozen for up to 1 month. Thaw overnight in the fridge and reheat slowly; cream may separate slightly, stir well.

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

Make-Ahead Tips

• Prepare the tomato‑cream sauce up to step 6 and refrigerate; reheat and finish with pasta later.
• Cook pasta al dente, rinse briefly with cold water, and store in a sealed bag with a drizzle of olive oil.

Frequently Asked Questions