Pasta with Tomato Cream Sauce Recipe

Introduction

This creamy tomato pasta sauce combines the rich flavors of butter, garlic, and parmesan with a smooth tomato and cream base. It’s a comforting, easy-to-make dish perfect for a quick weeknight dinner that feels indulgent without too much fuss.

Ingredients

• 300g (10 oz) spaghetti
• 2 tbsp (30g) unsalted butter
• 3 garlic cloves, minced
• ½ onion, finely chopped
• 1 cup (250 ml) tomato passata or tomato puree
• ¾ cup (185 ml) heavy or thickened cream
• ½ cup (125 ml) low-fat milk
• ¾ cup (30g) finely freshly grated parmesan
• 1 tsp dried basil or other herb of choice
• 1 tsp chicken or vegetable stock powder, or 1 crumbled bouillon cube
• Finely ground pepper and salt, to taste

Instructions

1. Step 1: Cook the spaghetti in a large pot of boiling water according to the package instructions, but reduce the cooking time by 2 minutes. Just before draining, scoop out a cup of the pasta cooking water and set it aside.
2. Step 2: In a large skillet, melt the butter over medium heat. Add the minced garlic and chopped onion and cook until translucent, about 2 minutes.
3. Step 3: Add the tomato passata, cream, milk, parmesan, dried basil, and stock powder to the skillet. Stir until the parmesan melts and the sauce is well combined. Increase the heat slightly and simmer the sauce for 2 minutes. Taste and adjust the salt as needed.
4. Step 4: Add the cooked pasta to the sauce. Toss for 1 to 2 minutes until the sauce thickens and evenly coats the spaghetti. If the sauce becomes too thick, gradually add some reserved pasta water to reach your desired consistency.
5. Step 5: Serve immediately, garnished with extra parmesan and parsley if desired.

Tips & Variations

• For a lighter version, substitute half or all of the cream with additional milk or a plant-based alternative.
• Add cooked chicken or sautéed mushrooms for extra protein and texture.
• Use fresh basil instead of dried for a brighter herb flavor.
• Reserve some pasta water carefully, as its starch helps emulsify and thicken the sauce perfectly when mixed.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of milk or pasta water to loosen the sauce if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of passata?

Yes, you can use canned crushed tomatoes, but you may want to blend them slightly for a smoother sauce texture similar to passata.

What can I substitute for heavy cream?

Heavy cream can be substituted with a mix of milk and a bit of butter, or use plant-based cream alternatives like coconut cream or cashew cream for a dairy-free option.

Pasta with Tomato Cream Sauce Recipe

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★★★★★

4.9 from 73 reviews

• Author: Jack
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

A creamy and comforting pasta dish featuring spaghetti tossed in a rich tomato and cream sauce, enhanced with garlic, onion, and Parmesan cheese. This quick and easy recipe is perfect for a satisfying weeknight meal.

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Ingredients

Scale 1x2x3x

Pasta

• 300g/10 oz spaghetti

Sauce

• 2 tbsp / 30g unsalted butter
• 3 garlic cloves, minced
• ½ onion, finely chopped
• 1 cup / 250 ml tomato passata (tomato puree)
• 3/4 cup / 185 ml heavy/thickened cream
• 1/2 cup / 125 ml low-fat milk
• 3/4 cup / 30g Parmesan, finely freshly grated
• 1 tsp dried basil or other herb of choice
• 1 tsp chicken or vegetable stock powder or 1 bouillon cube, crumbled
• Finely ground pepper
• Salt

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Instructions

1. Cook Pasta: Cook spaghetti in a large pot of boiling salted water for the time indicated on the packet minus 2 minutes to keep it al dente. Just before draining, reserve a mugful of the pasta cooking water to adjust the sauce if needed.
2. Sauté Aromatics: Melt butter in a large skillet over medium heat. Add minced garlic and finely chopped onion and cook until translucent and fragrant, about 2 minutes.
3. Make Sauce: Add tomato passata, heavy cream, milk, Parmesan cheese, dried basil, and chicken or vegetable stock powder to the skillet. Stir continuously until the Parmesan melts and the mixture is well combined. Slightly increase the heat and let the sauce simmer gently for 2 minutes. Season with salt to taste.
4. Toss Pasta: Add the cooked spaghetti to the skillet. Toss the pasta with the sauce for 1 to 2 minutes until the sauce thickens and clings to the pasta. Use the reserved pasta water to thin the sauce if it becomes too thick.
5. Serve: Plate the pasta immediately and garnish with extra Parmesan and fresh parsley if desired.

Notes

• Note 1: Tomato passata can be substituted with tomato puree but ensure it is smooth and not too thick.
• Note 2: Heavy cream can be substituted with a mixture of cream and milk as stated, or using light cream for a lighter version; however, this will slightly alter the richness and texture of the sauce.
• Note 3: Freshly grated Parmesan is recommended for better melting and flavor compared to pre-grated varieties.
• Note 4: Use chicken or vegetable stock powder or a bouillon cube to add depth to the sauce. Adjust salt accordingly.
• Reserve pasta water to adjust sauce consistency as needed.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: Pasta, Tomato Cream Sauce, Spaghetti, Italian Dinner, Quick Pasta Recipe, Creamy Pasta