Creamy Tomato Pasta Sauce
A rich, silky tomato cream sauce that comes together in the time it takes to boil the pasta.
Equipment
- Large pot
- Large pan
Ingredients
- 8 oz dry pasta
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 medium shallot finely diced
- 4 cloves garlic finely chopped
- 1 tbsp tomato paste
- 1.5 cup tomato sauce passata
- 1 cup heavy cream
- 0.333 cup Pecorino Romano grated
- fresh basil leaves to taste
- salt and freshly ground black pepper to taste
Instructions
- Cook the pasta al dente in a large pot of salted water according to package directions. Reserve 1-2 cups of pasta water before draining.
- Meanwhile, heat the olive oil in a large pan over medium heat and melt the butter into it.
- Saute the shallot and garlic for 2-3 minutes, stirring often, until translucent and fragrant.
- Stir in the tomato paste and cook for 30 seconds, then pour in the tomato sauce and simmer for 2-3 minutes on low-medium heat.
- Stir in the heavy cream and simmer on low heat for 3-5 minutes, or until thickened to your liking.
- Season the sauce with salt and freshly ground black pepper, then toss the cooked pasta with the sauce. Add reserved pasta water if it gets too thick.
- Turn off the heat, stir in the grated Pecorino and fresh basil leaves, and toss well to combine. Serve immediately with extra Pecorino on top, if desired.
Notes
Yellow onion can replace shallot (dice finely and cook a minute longer). Add red pepper flakes with the shallot and garlic for extra heat. Can be made vegan with plant-based cream, butter, and cheese alternatives. Best enjoyed immediately; leftovers keep in the fridge up to 3 days and reheat over low-medium heat with a splash of milk.
