Tomato Cream Pasta (Printable Version)
Pasta mixed into smooth tomato cream and Parmesan. Cozy, flavorful, and quick enough for any night.
# What You'll Need:
→ Pasta
01 -
225g dried penne noodles
→ Sauce
02 -
120ml thick cream
03 -
2 tbsp tomato paste
04 -
50g grated Parmesan
05 -
425g tomato puree
06 -
0.25 tsp ground black pepper
07 -
0.5 tsp fine salt, more if you want
08 -
3 tbsp unsalted butter
09 -
3 garlic cloves, minced
→ Garnish
10 -
1 tbsp chopped fresh parsley
# Step-by-Step Guide:
01 -
Spoon everything into bowls and shake on some parsley. Dive in while it’s still steaming.
02 -
Now toss in the drained penne and roll it around in the creamy tomato goodness.
03 -
Drop the heat to low. Mix in all that cream and Parmesan. Keep stirring often till the sauce gets a bit thicker and glossy, maybe 3 minutes or so. Sprinkle in salt and black pepper to jazz it up how you like.
04 -
Tip in both the tomato puree and the paste. Mix it up well and let it just bubble gently for around 4-5 minutes so everything comes together.
05 -
Melt your butter in a big pan over medium-high. As soon as it bubbles (about a minute), toss in the minced garlic. Cook for about a minute till it smells awesome.
06 -
Fill a big pot with salted water and get it boiling. Pour in your penne and cook it till it’s chewy but not hard—about 10 minutes or just check your pack. Drain really well and keep it handy.
# Additional Notes:
01 -
Let the pasta cool, then seal it up in a container and keep in the fridge for three days max.
02 -
To warm up, just toss it in a pan on medium and add a splash of water if the sauce looks too thick.
03 -
For longer, freeze what’s left in containers for as long as three months. Defrost overnight in the fridge before heating up.