You know those nights when you want pasta but don’t want just pasta with jarred sauce? Enter: creamy tomato pasta. It’s like comfort food wearing a silk robe—rich, tangy, and somehow both indulgent and low-effort.
I swear, the first time I made this, I forgot to salt the pasta water (rookie mistake) and ended up dumping extra Parmesan in at the end just to save it. Still turned out killer, because honestly? Cream and tomato are unstoppable together. The sauce clings to the noodles like they’re old friends, and the whole kitchen smells like an Italian grandma is about to yell at you to eat more.
It’s cozy, it’s quick, and it looks way fancier than it really is. Perfect for weeknights or date nights where you want to impress without stress.
🎯 QUICK FACTS TABLE
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 10 minutes | 15 minutes | 25 minutes | 4 | Easy |
📝 INGREDIENTS
- 12 oz pasta (penne, rigatoni, or spaghetti—your call)
- 2 tbsp olive oil (liquid gold, don’t skimp)
- 1 small onion, finely chopped (sweet base flavor)
- 3 garlic cloves, minced (always more garlic, right?)
- 1 can (14 oz) crushed tomatoes (the tangy heart of the sauce)
- ½ cup heavy cream (velvety richness)
- ½ cup grated Parmesan (salty, nutty perfection)
- 1 tsp dried oregano (or Italian seasoning if you’re lazy like me)
- Salt & cracked black pepper (season with confidence)
- Fresh basil, torn (optional but adds that fresh green pop)
👩🍳 LET’S COOK!
- Pasta Power: Bring a big pot of salted water to a boil. Cook pasta till al dente (taste a noodle! It should have a little bite). Reserve ½ cup pasta water before draining.
- Base Layer: Heat olive oil in a skillet over medium heat. Toss in onion and cook till soft and sweet, about 5 minutes. Add garlic—let it sizzle for 30 seconds (don’t burn it or you’ll cry).
- Tomato Time: Pour in crushed tomatoes, oregano, salt, and pepper. Let it bubble for 8–10 minutes until it thickens slightly. The smell? Pure comfort.
- Creamy Dream: Stir in the cream and Parmesan. Sauce turns silky pink—like magic. Taste and adjust seasoning.
- Bring It Together: Toss pasta into the sauce. Add reserved pasta water a splash at a time until it’s glossy and clings perfectly.
- Final Touch: Sprinkle fresh basil and extra Parmesan on top. Serve hot, twirl it on a fork, and try not to inhale it too fast.
📊 NUTRITION & TIPS
Pro-Tips Section: Little Tweaks, Big Results
- Substitution/Time Saver: Swap heavy cream with half-and-half if that’s what’s in the fridge. It’s lighter but still creamy.
- Essential Technique Tip: Always reserve pasta water—it’s liquid gold for making the sauce silky.
❓ READERS ASKED, WE ANSWERED
Q: Can I add protein?
A: Absolutely. Grilled chicken, shrimp, or even crispy pancetta work beautifully.
Q: Can I make this ahead?
A: Kinda. The sauce reheats well, but cook the pasta fresh for best texture. Otherwise, it can get mushy.