Tomato Pasta Creamy (Printable Version)
# What You'll Need:
→ Pasta
01 -
225 grams penne, uncooked
→ Sauce
02 -
50 grams Parmesan, finely grated
03 -
2 tablespoons tomato paste
04 -
3 cloves garlic, minced
05 -
3 tablespoons unsalted butter
06 -
0.25 teaspoon ground black pepper
07 -
425 grams tomato sauce
08 -
120 millilitres heavy cream
09 -
0.5 teaspoon fine salt or as much as you like
→ Garnish
10 -
1 tablespoon fresh chopped parsley
# Steps to Follow:
01 -
Dish it out into bowls. Toss some chopped parsley right on top. Tuck in while it’s piping hot.
02 -
Dump in your drained pasta with the warm sauce and stir it all up so every piece gets covered.
03 -
Turn the heat down low. Pour in the cream and sprinkle in Parmesan. Cook, stirring often, until the mix turns thick and smooth, about 3 minutes. Salt and pepper to taste.
04 -
Add tomato sauce and tomato paste to your skillet. Give it a good stir and let it gently bubble for 4-5 minutes, so everything gets cozy.
05 -
Melt butter in your big skillet over medium-high heat, then toss in the garlic. Cook until it smells lovely, around 1 minute.
06 -
Fill a big pot with salted water and bring it to a boil. Add the penne, cook until it’s just right (about 10 minutes or whatever the packet says). Drain super well and set aside.
# Additional Tips:
01 -
After it cools down, pop leftovers into a sealed container and put in the fridge—good for three days.
02 -
Warm it up on the stove, medium heat, with a splash of water if it’s too thick.
03 -
For longer keeps, freeze the pasta once it’s cold in a freezer-safe box—lasts up to 3 months. Let it thaw in the fridge overnight before warming.