🍝Creamy Tomato Pasta In Less Than 30 Minutes🍝
🍝 Creamy Tomato Pasta — rich, velvety, and packed with flavor, made in less than 30 minutes🤯
Macros (Approximate)
Servings: 6
Calories: ~620 per serving
Protein: ~18g
Carbs: ~64g
Fat: ~32g
Ingredients
- 20 oz pasta (rigatoni, penne, or your favorite)
- 4 tbsp olive oil
- ½ white onion, diced
- 4 cloves garlic, minced
- 2 tsp Italian seasoning
- 2 tsp garlic powder
- 1 tsp paprika
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 (28 oz) can whole peeled tomatoes
- 1 cup heavy cream
- Freshly grated Parmesan, for serving
- Fresh parsley, chopped, for garnish
Instructions
1. Heat olive oil in a large pan over medium heat. Add diced onion and cook until softened, about 5 minutes.
2. Stir in garlic, Italian seasoning, garlic powder, paprika, salt, and pepper. Cook for 30 seconds until fragrant.
3. Blend the canned tomatoes until smooth and pour into the pan. Stir well and bring to a gentle simmer.
4. Let the sauce cook for 10–15 minutes, stirring occasionally. Add heavy cream and mix until smooth and creamy. Reduce heat to low.
5. Meanwhile, bring a large pot of heavily salted water to a boil. Cook pasta to your desired texture and drain.
6. Add pasta to a mixing bowl and toss with enough sauce to coat every piece without drenching it.
7. Plate, then finish with freshly grated Parmesan and chopped parsley.
✨ A simple creamy tomato sauce made from scratch that tastes like it simmered all day.
In addition to the detailed recipe, I found that using canned whole peeled tomatoes and blending them smooth really enhances the sauce's texture and richness, creating that homemade feel without hours of simmering. When making creamy tomato pasta, balancing the acidity of the tomatoes with the richness of heavy cream is key to achieving the perfect taste. I also like to add a touch of smoked paprika and Italian seasoning, as suggested, because they bring depth and warmth to the sauce. For best results, cook the pasta in heavily salted water; this adds flavor from within the noodles themselves. Tossing the pasta with just enough sauce to coat—rather than drown—it helps maintain a perfect pasta-to-sauce ratio, so every bite is full of flavor but not soggy. Additionally, finishing the dish with freshly grated Parmesan cheese and chopped parsley elevates the flavor profile with nutty and fresh notes. If you want an even creamier experience, a splash of pasta cooking water can be added to the sauce to loosen it slightly and help it cling better to the noodles. From personal experience, this recipe is versatile. You can swap rigatoni or penne with your favorite pasta shapes like fusilli or farfalle. Also, sautéing the garlic and onion gently until translucent ensures no bitterness, which complements the sweet tomato base beautifully. This creamy tomato pasta is not only a comforting meal but also packed with macro nutrients—providing a good mix of protein, carbs, and fats. It’s a great weekday dinner option for those seeking quick, delicious, and hearty food that feels like it took all day to prepare.
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