Creamy Tomato Pasta Recipe
User Reviews
5
Creamy Tomato Pasta Recipe
Description
This recipe begins with cooking dried pasta to al dente, then tossing it with olive oil to prevent sticking. Meanwhile, butter is melted in a pan to sauté finely minced onion and garlic until translucent, forming a savory base. Fire-roasted canned tomatoes are added along with milk, cream, Italian seasoning, and optionally chili flakes for heat. The sauce simmers to reduce and thicken slightly.
Parmesan cheese is stirred in to melt and enrich the sauce, which is seasoned with salt and black pepper to taste. The cooked pasta and torn basil or fresh spinach leaves are combined into the sauce, allowing their flavors to meld and the herb to wilt gently. The finished dish is creamy, with a balance of savory tomato tang and mild spiced warmth.
This pasta pairs well as a straightforward, comforting meal. The pictured pasta is cavatappi, but other shapes can be used. The recipe is adaptable to gluten-free pasta if needed, and the chili flakes can be omitted for a milder version.
Ingredients
- 8 ounces dried pasta gluten-free if needed
- 1 tablespoon butter
- ½ cup onion finely minced
- 3 cloves garlic finely minced
- 14 ounce fire-roasted tomatoes canned
- ½ cup milk
- ½ cup cream
- ½ teaspoon Italian seasoning
- 1 pinch chili flakes if you like it a little spicy
- 1 cup Parmesan Cheese grated
- salt to taste, sea salt
- black pepper to taste, sea salt
- ¼ cup basil can use baby spinach, torn leaves
Instructions
- Cook the pasta in a large pot of boiling salted water until al dente. Drain then toss with a little olive oil and set aside.
- While the pasta water is heating, begin the sauce. Melt the butter in a large frying pan over medium heat. Add the onion and garlic and cook until the onion is translucent, about 3 minutes.
- Increase the heat to medium-high then add the can of tomatoes, milk, cream, Italian seasoning, and if using, the chili flakes to the pan and bring to a simmer. Continue to simmer until the sauce thickens, about 5 minutes. Stir in the parmesan cheese and season to taste with salt and pepper.
- Add the cooked pasta and the basil leaves to the pan and toss to coat in the creamy tomato sauce.
Notes
- The pasta shown is cavatappi, but you can use any preferred shape.
- Gluten-free pasta can substitute for regular pasta if necessary.
- Adjust chili flakes based on your preferred spice level or omit entirely for no heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Serving | 1 ½ cups | |
| Calories | 493kcal | 25% |
| Carbohydrates | 53g | 18% |
| Protein | 20g | 40% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 600mg | 25% |
| Potassium | 274mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1313IU | 26% |
| Vitamin C | 5mg | 6% |
| Calcium | 394mg | 39% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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