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–+ servings

Creamy Tomato Pasta

A rich, velvety creamy tomato pasta made with tomato paste, garlic, Parmesan, and a splash of pasta water for a glossy sauce—ready in about 30 minutes.
Amanda
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Serving Size 4 servings

Equipment

  • Large pot (6-quart or bigger)
  • large skillet
  • Colander
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Chef’s knife and cutting board
  • Garlic press (optional)
  • Ladle

Ingredients

  • 1 lb pasta penne, rigatoni, or spaghetti
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 6 oz tomato paste
  • 1 cup heavy cream
  • 1 cup Parmesan cheese freshly grated, plus more for serving
  • 1 tsp salt plus more for pasta water and to taste
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes optional
  • 1 cup reserved pasta water starchy water from boiling pasta
  • fresh basil leaves for garnish

Instructions

  • Bring a large pot of well-salted water to a boil. Cook the pasta until al dente according to the package directions.
  • Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
  • While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant.
  • Add the tomato paste and cook for 5–7 minutes, stirring often, until it darkens slightly and turns thick and glossy.
  • Reduce heat to low and stir in the heavy cream. Simmer for 1–2 minutes until smooth and combined.
  • Season with salt, black pepper, and red pepper flakes (if using).
  • Add the drained pasta to the skillet and toss to coat. Add reserved pasta water a little at a time, stirring, until the sauce becomes glossy and clings to the pasta.
  • Stir in the Parmesan until melted. Taste and adjust salt and pepper as needed.
  • Serve immediately topped with fresh basil and extra Parmesan.

Notes

Don’t skip the tomato-paste cook: sautéing the paste deepens flavor and removes any “raw” taste.
Use pasta water strategically: add it gradually—too much at once can thin the sauce.
Cheese matters: freshly grated Parmesan melts smoother than pre-grated.
Leftovers: the sauce thickens as it cools; reheat gently with a splash of water or milk to loosen.
Easy add-ins: grilled chicken, sautéed spinach, or roasted veggies pair well.

Nutrition

Calories: 810kcal | Protein: 26g | Saturated Fat: 20g | Cholesterol: 95mg | Sodium: 980mg