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Velvety tomato pasta packs a punch of homey Italian tastes you can whip up in no time, even on your busiest week. Real tomatoes give it that lively tang, and a splash of cream brings an irresistible silky finish. Every forkful reminds me of the first time I made it on a chilly spring evening, just to shake off the rain. Now, it’s what I reach for anytime friends drop in out of the blue.
It’s wild how easily it brings trattoria vibes to my little apartment kitchen—this one totally nails my pasta fix every single time.
Dreamy Ingredients
- Fresh parsley: Toss on chopped parsley at the end for a pop of green and an herby lift
- Salt and black pepper: These bring out every flavor and keep things balanced
- Parmesan cheese: Shredded Parm melts in for that savory punch—always grab real Parmigiano Reggiano if you can and grate it yourself
- Heavy cream: For the sauce to turn extra silky, I stick with chilled fresh cream
- Tomato paste: For deep tomato oomph, I like to go double-concentrated for extra kick
- Tomato sauce: Go for canned with a super short ingredient list to really shine in the sauce
- Garlic: Mince fresh cloves for max flavor and let them work their magic
- Butter: Real unsalted butter brings smoothness and rounds out the zingy tomato taste
- Penne pasta: Classic penne catches all the sauce and gives every bite that perfect chew—dried Italian brands are always a win
Simple Step-by-Step
- Garnish and Dish Up:
- Top it with lots of fresh parsley and serve up while piping hot. The parsley brings out the colors and lively flavors of the finished dish.
- Mix Pasta in:
- Now add your cooked penne to the pan. Use a big spoon or tongs to swirl it all together and let every piece soak up that creamy sauce—take a few extra tosses for the best coverage.
- Make it Creamy:
- Turn the heat down low. Drizzle in heavy cream and then tip in the Parmesan. Stir nonstop as it thickens up—in just about three minutes, it’ll look beautifully pink and taste dreamy. Give it a try and toss in more salt and pepper if you want.
- Pour in Tomatoes:
- Next, add tomato sauce and tomato paste, mixing it all together. Turn up the heat for a gentle simmer and let it bubble quietly for four or five minutes—that’s when the tomato goodness really comes alive.
- Start Your Sauce:
- Melt the butter in a big skillet over medium-high heat. When it’s bubbly, toss in the garlic and let it sizzle for about a minute (don’t let it brown). That’s how you get that rich, garlicky base.
- Boil Up the Pasta:
- Fill a huge pot with salted water and crank it to a boil. Dump in your penne and give it a stir so it won't clump. Go until it’s just al dente—check your package for timing, but ten minutes is a good bet. Drain it really well so your sauce won’t get watery and set it aside.
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There’s just something magical about tomatoes and Parmesan together. Whenever I make it, I remember my grandma—hearing her chuckle while she showered cheese over my bowl and I took a deep breath to enjoy the aroma before digging in.
Keep It Fresh
Let your leftovers cool down a bit before sealing them in a container. They’ll last in the fridge for up to three days. Warm them gently on the stove with a few spoonfuls of water or use short rounds in the microwave to keep everything extra creamy.
Easy Switches
No penne in the pantry? Swap for another tube pasta like ziti or rigatoni and you’re good. Want dairy-free? Plant cream or coconut cream and a vegan Parm work just fine. If you like bits of tomato, use crushed tomatoes instead of sauce.
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What to Eat With It
This pasta’s awesome as the star, but you can pair it with crunchy garlic bread or a fresh salad. Want to fill it out even more? Top with roasted veg or caramelized onions. Or, toss in some grilled chicken or sautéed mushrooms for an extra treat.
Where It Comes From
Creamy tomato pasta blends Italian comfort and American twists. In Italy, you won’t always find cream in tomato sauces, but this creamy version is big in Italian-American kitchens. I love making it with friends brand new to cooking—it shows how basic things can work together and taste amazing.
FAQs About the Recipe
- → Which pasta shapes fit this dish best?
Penne’s great because the sauce sticks to those ridges, but you can grab fusilli or even rigatoni for an awesome switch-up.
- → Can I whip this up without cream?
Sub whole milk or any plant-based creamy substitute if you want something lighter. Just know it won’t turn out as rich.
- → What’s the best way to keep extra pasta fresh?
Let leftovers cool down, then pop them in a sealed container in the fridge. They’ll stay good and tasty for up to three days.
- → What else is tasty mixed in?
Try stirring in sautéed mushrooms, spinach, or any roasted veggies you love. Toss in cooked sausage or chicken if you want more bite.
- → Is it okay to freeze leftovers?
Yep. Cool it off, freeze in portions, then thaw overnight in the fridge before you heat it back up over low heat on your stove.
- → How do I keep the sauce from getting funky?
Drop the heat before you add the cream or cheese. Stir it in slowly so the sauce stays creamy and doesn’t split.