Creating a velvety tomato pasta sauce using canned tomatoes is a breeze! The best part is that it can be prepared in sync with your pasta cooking time, making it ideal for busy weeknights. In this recipe, a can of tomato sauce provides the base while tomato paste intensifies the tomato flavor. Garlic, Italian seasoning, butter, and cream work together harmoniously, and a generous sprinkling of freshly grated parmesan cheese elevates the sauce to new heights!
Creamy Tomato Pasta
- 8 ounces uncooked pasta
- 2 tablespoons butter
- 2-3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 (14 fluid ounce) can tomato sauce
- 3/4 cup heavy/whipping cream
- 1/4 teaspoon Italian seasoning
- Salt & pepper to taste
- Freshly grated parmesan cheese for serving, to taste
1Boil a large, salted pot of water for your pasta and cook it al dente according to package instructions.
2Meanwhile (once the pasta starts to cook), add the butter to a skillet over medium-high heat. Once it melts, add the garlic and sauté for about a minute, stirring constantly.
3Add in the tomato paste, tomato sauce, cream, and Italian seasoning. Stir until it’s nice and smooth. Let the sauce cook for about 5 minutes or until it’s thickened to your liking (it should be very gently bubbling, so you may need to turn down the heat).
4Season the sauce with salt & pepper as needed (I’m pretty generous with both). If the sauce is a little too acidic/tangy for your liking, add in a pinch of sugar.
5Drain the pasta and toss with the sauce (add a splash of hot pasta water if the sauce gets too thick). Serve immediately with plenty of parmesan cheese over top.
I don’t recommend subbing the cream with something that has a lower fat content as it’s likely to curdle due to the acid in the tomatoes.