Description
A luscious and easy Creamy Tomato Pasta recipe featuring tender penne pasta coated in a rich, garlicky tomato cream sauce with Parmesan cheese and fresh parsley. Perfect for a quick 20-minute weeknight dinner that delivers comforting, flavorful satisfaction.
Ingredients
Pasta
- 8 ounces penne pasta, uncooked (1/2 pound)
Sauce
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 (15 ounce) can tomato sauce
- 2 tablespoons tomato paste
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper
- 1 tablespoon fresh parsley, finely chopped
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil over medium-high heat. Add the penne pasta and cook until al dente, about 10 minutes or according to package directions. Drain the pasta well and set aside to keep warm.
- Prepare the garlic butter base: Meanwhile, heat the butter in a large skillet over medium-high heat until melted and bubbly, about 1 minute. Add the minced garlic and sauté until fragrant, about 1 minute, taking care not to brown the garlic.
- Add tomato sauce and paste: Pour in the tomato sauce and tomato paste into the skillet with the garlic butter. Stir to combine well and bring the mixture to a gentle simmer. Let it cook for 4 to 5 minutes to develop flavors.
- Make the creamy sauce: Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Continue cooking, stirring occasionally, until the sauce thickens to your desired consistency, about 3 minutes. Season with salt and black pepper to taste.
- Toss pasta with sauce: Add the cooked penne pasta to the skillet and toss thoroughly to coat each piece evenly with the creamy tomato sauce.
- Garnish and serve: Remove the skillet from heat, sprinkle the chopped fresh parsley over the pasta, and serve immediately while warm and creamy.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- To add protein, consider stirring in cooked chicken, shrimp, or sautéed mushrooms.
- Fresh basil can be used instead of parsley for a different flavor profile.
- Take care not to overcook garlic to avoid bitterness.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
