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Nothing beats the comfort of a rich tomato pasta with cream—especially when you need dinner fast. You get all that tang and smoothness from simple tomatoes with just enough cream for a silky bite. Every time I whip this up, I'm reminded of the first chilly, rainy day I made it to warm up. Now, it's what I cook anytime friends drop in.
If I close my eyes, I could swear I’m sitting in a cozy Italian café—even though I’m in a tiny apartment. This one’s my foolproof bowl whenever a pasta craving hits.
Dreamy Ingredients
- Fresh parsley: Sprinkle in some chopped fresh parsley at the end—it brings a pop of fresh flavor and color, so get the brightest green you can find
- Salt and ground black pepper: You’ll finish off the whole dish with these to highlight all the flavors
- Parmesan cheese: Grating your own real Parmigiano Reggiano right before serving melts in perfectly and amps up the savory, salty taste
- Heavy cream: Fresh, cold cream gives the sauce its smoothness—just grab whatever’s in your fridge
- Tomato paste: A little double-concentrated tomato paste brings another layer of tomato flavor and thickens everything
- Tomato sauce: Find a canned tomato sauce with as few added things as possible for depth—it’s what makes the sauce sing
- Garlic: Freshly minced garlic is a must for that classic aroma—cut it up tiny for big taste
- Butter: Go for unsalted butter to add just enough richness and keep your dish from getting too tangy
- Penne pasta: Good, dry Italian penne is the best for grabbing plenty of sauce on every forkful
Simple Steps
- Garnish and Dish Up:
- Once your pasta’s coated, toss on the fresh parsley. Pile into bowls and dig in while it’s still steaming—those fresh herbs make everything pop.
- Pasta Party:
- Mix the cooked penne right into your pan of sauce. Keep going until every piece is glossy and covered—don’t rush it!
- Finish the Sauce:
- Turn the heat way down before pouring in the cream and tossing in your Parmesan. Stir everything together and let the color turn soft pink. Sprinkle in salt and pepper—taste as you go.
- Tomato Time:
- Bump the heat a tad. Tip in the canned tomato sauce and swirl in tomato paste. Let it all bubble for about five minutes so it comes together and deepens.
- Get the Sauce Going:
- Drop butter in a large skillet and set to medium-high. As soon as it melts and starts to bubble, stir in your minced garlic. Sauté a minute until you can smell it—don’t let it go brown.
- Boil Penne:
- Bring a big pot of salted water up to a boil. Throw in your penne, stir right away, and cook about ten minutes or until it’s just done. Drain it well so the sauce doesn’t get thin, then set aside.
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Just a whiff of tomato and Parmesan makes me feel like I’m back in my grandma’s kitchen. She’d laugh and cover my bowl in cheese—sometimes I still pause and breathe in the steam before I take a bite, thinking of her.
Leftover Help
Let leftovers cool off, then stick them in something airtight. They'll keep in the fridge three days, easy. To keep the sauce nice and creamy, warm up gently in a pan with a splash of water or zap it in the microwave in short bursts.
Easy Swaps
Use ziti, rigatoni, or any other tube pasta instead of penne—it all works. For dairy-free, swap coconut cream for the heavy and choose a vegan Parmesan. If you want a chunkier sauce, try crushed tomatoes in place of tomato sauce.
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How to Serve
This dish is great solo or with sides like crunchy garlic bread and a crisp salad. Feeling hungry? Add roasted veggies or caramelized onions on top. It’s also awesome as a base for grilled chicken or seared mushrooms.
Backstory
These creamy tomato pastas blend Italian roots and American comfort food. True, classic Italian tomato sauces don’t always use cream—but the richer versions are a big hit here. This is what I often cook first with friends who are learning to cook, because with just a few good things, you get something seriously special.
Common Recipe Questions
- → What pasta shape works out best here?
Penne does an awesome job since its grooves catch the sauce, but rigatoni or fusilli jump in just fine too.
- → Is it possible to skip the cream?
If you want something lighter, swap in whole milk or your favorite plant-based cream, but your sauce won’t turn out as rich.
- → Any tips for saving leftovers?
Once the pasta is cool, toss it in a sealed container and stash it in the fridge. It’ll still taste great for three days.
- → Anything tasty I can mix in?
Pop in some cooked spinach, mushrooms, or roasted veggies. Extra hungry? Throw in chicken or sausage for a protein pop.
- → Will this hold up if I freeze it?
Yep! Let pasta cool, then freeze in single servings. Defrost in the fridge overnight, then warm up real slow on the stove.
- → Any way to keep my sauce from splitting?
Just turn the burner low before stirring in the cream and cheese. Go slow with your mixing and you’ll get a super smooth sauce.