Creamy Tomato Pasta
If you’re on the lookout for a comforting and indulgent pasta dish that doesn’t compromise on…
Equipment
- Large Pot
- Large Skillet or Frying Pan
- Colander
Ingredients
Ingredients
- ?500 gramspasta
- ?2 clovesgarliccrushed
- ?1/2 red onionfinely diced
- ?3 Tablespoonsolive oil45 millilitres
- ?1 cuptomato purée120 millilitres
- ?2 teaspoonschilli flakesoptional adjust 0-2 teaspoons depending on your preference for heat!
- ?1 cupcream
- ?1 TablespoonButter
- ?50 gramsparmesan cheese
Instructions
Instructions
- Put a large pot of salted water on to boil.
- Heat the olive oil in a large skillet or frying pan over medium-low heat (use a pan large enough to hold the cooked pasta and sauce).
- Add the finely diced ½ red onion and sauté until the onion is translucent and soft, about 3–4 minutes. Add the 2 crushed garlic cloves and cook 30–60 seconds more, until fragrant.
- Stir in the 1 cup (120 ml) tomato purée, increase the heat to medium-high, and let the sauce bubble and reduce for 2–3 minutes, stirring frequently.
- If using chilli flakes, add 0–2 teaspoons now (add for the last minute of the reduction) and stir to combine.
- Pour in the 1 cup cream, reduce the heat to a gentle simmer, and cook for about 5 minutes, stirring occasionally, until the cream and tomato have combined into a smooth sauce.
- While the cream is simmering, cook the 500 grams pasta in the boiling water according to the packet instructions until al dente.
- Stir the 1 tablespoon butter and 50 grams parmesan cheese into the sauce until melted and incorporated. Turn off the heat (or lower to the lowest setting).
- When the pasta is done, reserve ¼ cup of the pasta cooking water, then drain the pasta.
- Add the drained pasta to the sauce and toss to combine, adding the reserved pasta water 1–2 tablespoons at a time as needed until the sauce is silky and evenly coats the pasta.
- Serve immediately. Enjoy!
Notes
This tomato cream pasta can be served as a meal or it is lovely as a side to chicken, or beef.
Don't underestimate the power of pasta cooking water, it is like liquid gold when it comes to making a velvety pasta sauce that coats and clings to the pasta. The water has a high gluten content which is what makes it so useful when making pasta sauce.
Garnish your pasta with fresh basil leaves or parsley.
Pasta:I like to use a short shaped pasta in this recipe like fusilli, penne or spirals, but you could absolutely use spaghetti or fettuccine if you prefer. I often make this recipe with gluten free pasta and it works great!
Onion finely diced:I usually use red onion in this tomato pasta recipe as it is a little sweeter and milder, but brown onions will work just fine.
Olive oil: Although you could use other oils I feel like this recipe is perfect for the flavor profile of olive oil.
Tomato purée:This may be called passata or sieved tomatoes. You want a very fine tomato puree that is not thick like tomato paste.
Chilli flakes(optional): I love this recipe with a little heat, my kids ,alas, are not as keen so use as little or as much chilli as you think your family will enjoy. I call them chilli flakes but they are the same as red pepper flakes in other parts of the world.
Cream:Cream or sour cream is essential for this recipe! You could try a dairy free cream, however I have not tested this recipe with an alternative cream so I cannot guarantee the results. In New Zealand the cream I/we use (and see in our supermarkets) most commonly has a fat content of 35-37% which is similar to heavy cream sold in the USA but lower in fat than the British Double Cream.
Butter:Not essential but adds a lovely richness to the final pasta dish.
Parmesan cheese: This recipe was designed with Parmesan cheese or Pecorino in mind. If you don't have these available you need a strong hard and sharp cheddar.
This recipe can be suitable for baby led weaning.
Choose a large shaped pasta that can easily be picked up by your baby.
Ensure the pasta is cooked until tender and can easily be squashed when pressed down on by your finger.
Be mindful of the amount of parmesan cheese used, it can be very high in salt, It may pay to serve your babies portion before adding the cheese.
Don't underestimate the power of pasta cooking water, it is like liquid gold when it comes to making a velvety pasta sauce that coats and clings to the pasta. The water has a high gluten content which is what makes it so useful when making pasta sauce.
Garnish your pasta with fresh basil leaves or parsley.
Pasta:I like to use a short shaped pasta in this recipe like fusilli, penne or spirals, but you could absolutely use spaghetti or fettuccine if you prefer. I often make this recipe with gluten free pasta and it works great!
Onion finely diced:I usually use red onion in this tomato pasta recipe as it is a little sweeter and milder, but brown onions will work just fine.
Olive oil: Although you could use other oils I feel like this recipe is perfect for the flavor profile of olive oil.
Tomato purée:This may be called passata or sieved tomatoes. You want a very fine tomato puree that is not thick like tomato paste.
Chilli flakes(optional): I love this recipe with a little heat, my kids ,alas, are not as keen so use as little or as much chilli as you think your family will enjoy. I call them chilli flakes but they are the same as red pepper flakes in other parts of the world.
Cream:Cream or sour cream is essential for this recipe! You could try a dairy free cream, however I have not tested this recipe with an alternative cream so I cannot guarantee the results. In New Zealand the cream I/we use (and see in our supermarkets) most commonly has a fat content of 35-37% which is similar to heavy cream sold in the USA but lower in fat than the British Double Cream.
Butter:Not essential but adds a lovely richness to the final pasta dish.
Parmesan cheese: This recipe was designed with Parmesan cheese or Pecorino in mind. If you don't have these available you need a strong hard and sharp cheddar.
This recipe can be suitable for baby led weaning.
Choose a large shaped pasta that can easily be picked up by your baby.
Ensure the pasta is cooked until tender and can easily be squashed when pressed down on by your finger.
Be mindful of the amount of parmesan cheese used, it can be very high in salt, It may pay to serve your babies portion before adding the cheese.