Pasta with Tomato Cream Sauce
A quick and indulgent dish that combines the rich flavors of tomatoes and cream, perfect for busy weeknights or impressing guests.
Ingredients
Pasta and sauce ingredients
- 300 g spaghetti Can substitute with other pasta types.
- 2 tbsp unsalted butter For a lighter option, consider using olive oil.
- 3 cloves garlic, minced Add more for a stronger flavor.
- ½ onion finely chopped Use yellow or white onion.
- 1 cup tomato passata Can substitute with tomato puree.
- ¾ cup heavy cream Half-and-half can be used for a lighter version.
- ½ cup low fat milk
- ¾ cup parmesan, finely grated Pecorino Romano or dairy-free alternatives can be used.
- 1 tsp dried basil Feel free to use other herbs.
- 1 tsp chicken or vegetable stock powder Or use 1 bouillon cube, crumbled.
- Finely ground pepper + salt To taste.
Instructions
Cooking the Pasta
- Cook pasta in a big pot of boiling water for time per packet MINUS 2 minutes. Just before draining, scoop out a mugful of pasta cooking water.
Preparing the Sauce
- Melt butter in a large skillet over medium heat. Add garlic and onion, cook until translucent – about 2 minutes.
- Add remaining ingredients. Stir until parmesan is melted. Turn heat up slightly and simmer for 2 minutes. Adjust salt to taste.
Combining Pasta and Sauce
- Add pasta. Toss for 1 to 2 minutes or until sauce thickens and is clinging to pasta instead of swimming on the base of the skillet. Use reserved pasta cooking water if required to thin the sauce out if it gets too thick.
- Serve immediately, garnished with more parmesan and parsley if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat, adding a splash of milk or water to loosen the sauce. This dish can be frozen for up to a month but is best eaten fresh.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 60gProtein: 15gFat: 22gSaturated Fat: 12gSodium: 700mgFiber: 3gSugar: 5g
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