Easy Creamy Tomato Sauce

This creamy tomato sauce is my go-to for effortless weeknight dinners when I crave comfort without fuss. Silky and rich yet surprisingly simple this sauce transforms pantry basics into something special that always gets rave reviews at my table.

I made this for my best friend when she had a tough day and she says it is her favorite pick me up meal ever since.

Ingredients

• Dried pasta: pick your favorite shape that holds sauce like penne or rigatoni and look for a brand with plenty of bronze cut texture for extra cling
• Olive oil: brings fruitiness and helps sauté aromatics choose extra virgin for best flavor
• Unsalted butter: adds richness and a glossy finish use fresh high quality butter if possible
• Shallot: offers mild sweetness and is less pungent than onion pick a firm one with tight skin
• Garlic: deepens the flavor opt for plump cloves with no sprouting
• Tomato paste: the secret to bold tomato taste look for double concentrated types for more intensity
• Red pepper flakes: just a pinch for warmth adjust up or down based on your heat preference
• Kosher salt: essential for seasoning both pasta water and sauce select a flaky salt for bright flavor
• Black pepper: freshly cracked always brings best aroma
• Heavy cream: the foundation of the creamy sauce use full fat for best texture
• Parmesan cheese: lends a savory finish try to grate from a block for maximum meltability

Step-by-Step Instructions

Boil the Pasta:

Fill a large pot with water and season generously with salt to help flavor the pasta from within. Bring to a rolling boil then add the pasta. Cook until al dente following the timing on the package for your chosen shape. Drain well and set aside. Save a mug of pasta water in case you want to thin the finished sauce.

Sauté Aromatics:

Place a sauté pan over medium heat. Add butter and olive oil let them melt together until the butter is just foaming. Stir in diced shallot and minced garlic. Cook slowly stirring often for about three minutes until they become translucent and fragrant but not browned. This step builds a deep base of flavor for your sauce.

Build the Sauce Base:

Sprinkle in red pepper flakes followed by tomato paste salt and black pepper. Stir well and cook for two to three minutes. Watch as the tomato paste turns brick red and starts to caramelize on the bottom of the pan this coaxing brings intense savory notes and a subtle sweetness.

Add the Cream:

Lower the heat to medium low. Pour in the heavy cream. Stir constantly to blend the cream smoothly with the tomato base. The sauce should become cohesive and take on a luscious pink color. Allow it to simmer gently so flavors meld without letting it bubble too vigorously.

Combine Pasta and Finish:

Add the drained pasta directly into the sauce. Toss thoroughly to coat every piece in the creamy tomato mixture. If the sauce seems thick add a splash of reserved pasta water a little at a time until it reaches your desired consistency. For the final touch fold in Parmesan cheese if using. Serve right away while everything is silky and hot.

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Parmesan is my secret flavor booster here and I always add extra on top for that golden salty sparkle. My kids love sneaking little handfuls while I stir it in and their laughter always means dinner will be a happy one.

Storage Tips

Let the pasta cool completely before transferring to an airtight container. Store in the fridge for up to three days. If reheating add a splash of milk or water and warm gently in a pan over medium low so the sauce stays creamy and does not split.

Ingredient Substitutions

No heavy cream Use half and half for a lighter version or swirl in a generous scoop of mascarpone cheese. Shallots can be swapped for a sweet yellow onion in a pinch. For dairy free try a rich coconut cream and nutritional yeast instead of Parmesan.

Serving Suggestions

Serve with a crisp green salad and rough torn crusty bread to soak up every bit of sauce. Add grilled shrimp or roasted vegetables for variety. I love finishing bowls with extra black pepper and fresh basil if I have it handy.

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Cultural Note

Creamy tomato pastas like this one are a modern twist on classic Italian tomato sauce often referenced as pink sauce or pasta alla vodka but here without the alcohol. This version is born of Italian American kitchens and brings together comfort in each bite.

Recipe FAQs

→ How do you achieve a smooth, creamy sauce?

Use heavy cream and stir well after adding it to the tomato base. Simmer gently for a cohesive texture.

→ Can other pasta shapes be used?

Yes, this sauce pairs well with any dried pasta, such as penne, spaghetti, or fusilli.

→ What can substitute for shallot?

Finely diced yellow onion offers a similar mild sweetness and can replace shallot in this dish.

→ Is Parmesan cheese necessary?

Parmesan adds a savory, nutty finish but is optional if you prefer a simpler tomato-cream flavor.

→ How to adjust sauce consistency?

Reserve a bit of pasta water. Add gradually, stirring, until the desired thickness is reached.

→ Can you make this meal ahead of time?

The sauce can be made a day in advance and gently reheated. Add cooked pasta when ready to serve.