Creamy Tomato Pasta Sauce
Creamy Tomato Pasta Sauce is a rich and velvety pasta recipe made with garlic, cream, and tomato passata.Ready in just 30 minutes for an easy weeknight dinner.Perfect with penne, spaghetti, or fettuccine.
Ingredients
- 8 oz 225 g dry pasta
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium shallot finely diced
- 4 garlic cloves finely chopped
- 1 tablespoon tomato paste
- 1½ cups 350 g tomato sauce (passata)
- 1 cup 225 ml heavy cream
- ⅓ cup 30 g Pecorino Romano, grated
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Cook the pasta al dente in a large pot of salted water according to the package instructions. Reserve 1–2 cups of pasta water before draining.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the butter and allow it to melt.
- Add the diced shallot and chopped garlic. Sauté for 2–3 minutes, stirring frequently, until softened and fragrant.
- Stir in the tomato paste and cook for 30 seconds to deepen the flavor.
- Pour in the tomato sauce and let it simmer for 2–3 minutes over low-medium heat.
- Add the heavy cream and stir until smooth. Simmer gently for 3–5 minutes or until the Creamy Tomato Pasta Sauce reaches your desired consistency.
- Season with salt and freshly ground black pepper.
- Toss the cooked pasta with the sauce. Add reserved pasta water as needed to loosen the sauce.
- Remove from heat and stir in the grated Pecorino Romano and fresh basil leaves.
- Serve immediately with extra Pecorino Romano on top if desired.
Notes
- For extra richness, stir in a small knob of butter just before serving.
- Fresh basil adds brightness and freshness to the creamy tomato sauce.
- If the sauce thickens too much, add warm pasta water gradually until silky.
- Serve with garlic bread or a crisp green salad for a complete meal.