Name: Creamy Tomato Pasta: The Ultimate Comfort Food Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 pound pasta (penne, rigatoni, or your favorite shape); 2 tablespoons olive oil; 1 medium yellow onion, finely chopped; 2 cloves garlic, minced; 1/2 teaspoon red pepper flakes (optional, for a little heat); 1 (28 ounce) can crushed tomatoes; 1 (15 ounce) can tomato sauce; 1 teaspoon dried oregano; 1/2 teaspoon salt, or to taste; 1/4 teaspoon black pepper, or to taste; 1/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc); 1/2 cup vegetable broth or chicken broth; 1/2 cup heavy cream; 1/4 cup grated Parmesan cheese, plus more for serving; 1/4 cup chopped fresh basil, plus more for garnish

Ingredients

1 pound pasta (penne, rigatoni, or your favorite shape)

2 tablespoons olive oil

1 medium yellow onion, finely chopped

2 cloves garlic, minced

1/2 teaspoon red pepper flakes (optional, for a little heat)

1 (28 ounce) can crushed tomatoes

1 (15 ounce) can tomato sauce

1/2 cup heavy cream

1/4 cup grated Parmesan cheese, plus more for serving

1/4 cup chopped fresh basil, plus more for garnish

1 teaspoon dried oregano

1/2 teaspoon salt, or to taste

1/4 teaspoon black pepper, or to taste

Optional: 1/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)

Optional: 1/2 cup vegetable broth or chicken broth

Instructions

Step 1: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.

Step 2: Add the minced garlic and red pepper flakes (if using) to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic.

Step 3: If using white wine, add it now. Pour the wine into the skillet and scrape up any browned bits from the bottom. Let the wine simmer for a minute or two, until it has mostly evaporated.

Step 4: Pour in the crushed tomatoes and tomato sauce. Stir in the dried oregano, salt, and pepper. If you want a slightly thinner sauce, add the vegetable or chicken broth. Bring the sauce to a simmer.

Step 5: Reduce the heat to low, cover the skillet, and let the sauce simmer for at least 15 minutes, or up to 30 minutes. Stir occasionally to prevent sticking.

Step 6: While the sauce is simmering, bring a large pot of salted water to a rolling boil.

Step 7: Add the pasta to the boiling water and cook according to the package directions, until al dente.

Step 8: Before draining the pasta, reserve about 1 cup of the pasta water.

Step 9: Drain the pasta in a colander. Don’t rinse it.

Step 10: Add the drained pasta to the skillet with the tomato sauce. Toss to coat the pasta evenly.

Step 11: Pour in the heavy cream and grated Parmesan cheese. Toss again until the sauce is creamy and smooth. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.

Step 12: Stir in the chopped fresh basil.

Step 13: Taste the pasta and adjust the seasoning as needed.

Step 14: Serve the creamy tomato pasta immediately, garnished with extra Parmesan cheese and fresh basil.

Tips & Variations

For a vegetarian version, use vegetable broth instead of chicken broth or omit it entirely.

Add cooked grilled chicken or sautéed mushrooms for extra protein and texture.

Use fresh tomatoes in the summer for a brighter sauce if you have the time.

If you like a spicier dish, increase the red pepper flakes or add a dash of cayenne pepper.

FAQs

Can I use a different type of pasta?

Yes, this recipe works well with most pasta shapes such as penne, rigatoni, spaghetti, or fusilli. Choose your favorite or whatever you have on hand.

Is there a dairy-free version of this recipe?

To make it dairy-free, substitute the heavy cream with coconut milk or a plant-based cream alternative, and use nutritional yeast or a dairy-free cheese substitute instead of Parmesan.