Quick pasta with tomato cream sauce

A classic pasta recipe that’s easy and flaky, yet luxurious enough to take to work. So luscious, velvety, creamy and saucy!

why i like this recipe

A weeknight favorite. Hello, 40 minute dinner! Prep time is minimal and most of the ingredients include pantry essentials (no emergency grocery shopping required!). Very simple, but still impressive for the company. Paired with garlicky bread and a simple salad, it’s perfect for a company dinner. It’s so simple, yet it will impress all your guests. Flexible and versatile recipes. This is a great recipe to add some protein (e.g. crumbled ground beef or leftover rotisserie chicken) or sneak in some veggies or greens for picky eaters. Freezer compatible. This Pasta and Tomato Cream Sauce freezes like a dream, so it’s perfect to make ahead, meal prep, or freeze for a rainy day (or a super busy weeknight).

How to make this easy pasta dish

Boil and cook the pasta, reserving at least 1/2 cup of the pasta water Melt the butter, sauté the onions, and caramelize the tomato paste until deep red Add the wine (or stock) and stir Add the tomatoes and sugar and simmer until thickened Mix the cream, Parmesan, and pasta water until desired consistency Serve immediately with fresh bread

Tips and tricks for success

Use a different shape of pasta. Don’t have cavatelli on hand or can’t find it at your local grocery store? Orecchiette and fusilli both go well with the sauce and are great substitutes. Caramelize the tomato paste. This recipe uses a whole tube of tomato paste (make sure you don’t have any leftover tomato paste in the fridge). The tomato paste ensures a deep caramel color and brown tomato flavor, which is a key highlight of this dish. Please choose the wine you would like to drink. Dry red wines (Cabernet Sauvignon, Pinot Noir, Merlot) are best here. It doesn’t have to be fancy or expensive. Since there is an open bottle, you can drink it little by little. Add leafy greens. This is a great recipe for picky eaters to sneak in some leafy greens. Spinach, kale, collard greens, Swiss chard, or arugula are all great options. Add heat (or lack thereof). If you want to add a spicier kick, increase the amount of crushed red pepper flakes. If you want a milder taste, especially for young children, omit the red pepper flakes entirely. Slowly add the cream. Be sure to add the cream at the end and pour it slowly to prevent it from clumping. Please keep it light. Heavy cream has a higher fat content than half-and-half or milk, giving it a thicker, velvety, smooth consistency. Replace heavy cream with half-and-half milk or whole milk with a light pasta sauce. Enjoy with crunchy bread. Serve with homemade crunchy bread for dipping, dipping, or dipping. Freeze if necessary. Cool completely. Place individual servings in plastic freezer bags and squeeze out excess air before sealing. Lay the bags flat in a single layer in the freezer (this will allow them to freeze quickly). To reheat, thaw in the refrigerator overnight and reheat over low heat, stirring occasionally until heated through.

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Quick pasta with tomato cream sauce

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A classic pasta recipe that’s easy and flaky, yet luxurious enough to take to work. So luscious, velvety, creamy and saucy!

Preparation time 15 minutes minutes

cooking time twenty five minutes minutes

total time 40 minutes minutes

1 serving 4 one person

Device

cast iron frying pan

material

12 ounce cavatelli pasta3 tablespoon unsalted butter1 small onion diced1 (4.46 oz) tube tomato paste3 cloves garlic chopped1 teaspoon italian seasoning1/4 teaspoon crushed red pepper flakes option1/4 cup dry red wine1 (14 oz) can pureed or crushed tomatoes1 teaspoon sugar2/3 cup fresh cream⅓ cup freshly grated parmesan cheeseKosher salt and freshly ground black pepper taste2 tablespoon chopped fresh parsley leaves

Instructions

In a large pot of boiling salted water, cook the pasta according to package directions. Reserve 1/2 cup of water and drain well.

Melt the butter in a large cast iron skillet over medium-high heat. Add the onions to the skillet and cook, stirring frequently, until translucent, about 2 to 3 minutes.

Stir in tomato paste, garlic, Italian seasoning, and crushed red pepper flakes until tomato paste begins to brown and caramelize, about 4 to 5 minutes.

Add the wine and stir, scraping up any browned bits from the bottom of the pan.

Add tomatoes and sugar and mix. Bring to a boil. Reduce heat and simmer, stirring occasionally, until reduced and thickened, about 8 to 10 minutes.

Mix the cream and Parmesan cheese together and stir until the cheese is melted, about 1 minute.

Add the pasta and reserved pasta water, about 1/4 cup at a time, stirring until desired consistency is reached. Season with salt and pepper.

Garnish with parsley if desired and serve immediately.

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