Description
A rich and creamy tomato pasta that combines a smooth tomato sauce with heavy cream and Italian seasoning, tossed with perfectly cooked al dente pasta and topped with freshly grated parmesan cheese. This comforting and flavorful dish is quick to prepare, ideal for a weeknight dinner or a cozy meal.
Ingredients
Scale
Pasta
- 8 ounces uncooked pasta
Sauce
- 2 tablespoons butter
- 2-3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 (14 ounce) can tomato sauce
- 3/4 cup heavy/whipping cream
- 1/4 teaspoon Italian seasoning
- Salt & pepper to taste
For Serving
- Freshly grated parmesan cheese, to taste
Instructions
- Cook the Pasta: Boil a large pot of salted water and cook the pasta until al dente according to the package instructions. This ensures your pasta has the perfect texture to hold the sauce.
- Sauté the Garlic: While the pasta cooks, heat butter in a skillet over medium-high heat. Once melted, add minced garlic and sauté for about one minute, stirring constantly to avoid burning, to release its aroma and flavor.
- Make the Sauce: Add tomato paste, tomato sauce, heavy cream, and Italian seasoning to the skillet. Stir everything together until smooth. Let the sauce simmer gently for about 5 minutes or until it thickens to your preferred consistency, reducing heat as necessary to maintain a gentle bubbling.
- Season the Sauce: Season with salt and pepper generously. If the sauce tastes too acidic or tangy, add a pinch of sugar to balance the flavors. Stir well to combine.
- Toss Pasta with Sauce: Drain the cooked pasta and immediately toss it with the creamy tomato sauce. If the sauce becomes too thick, add a splash of hot pasta water to loosen it, ensuring a silky coating.
- Serve: Plate the pasta and top generously with freshly grated parmesan cheese. Serve immediately for best taste and texture.
Notes
- Do not substitute heavy cream with lower fat content dairy as it may curdle due to acidity in tomatoes.
- This recipe is also featured in the Salt & Lavender: Everyday Essentials hardcover cookbook.
Nutrition
- Serving Size: 1/4 of recipe (approximately 1.5 cups)
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 70mg
