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Portion of creamy tomato pasta served on plate garnished with fresh basil with skillet of remaining pasta, cherry tomatoes and small ramekin of basil in the background.
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5 from 1 vote

Creamy Tomato Pasta

On the table in about 15 minutes this Creamy Tomato Pasta is easy, delicious and loved by both kids and adults!
Prep Time15 minutes
Total Time15 minutes
Course: Family Dinner Ideas
Cuisine: New Zealand
Keyword: creamy tomato pasta, creamy tomato pasta sauce, creamy tomato pasta recipe
Servings: 6 servings
Calories: 563kcal
Author: Stacey

Ingredients

  • 500 grams pasta
  • 2 cloves garlic crushed
  • ½ red onion finely diced
  • 3 Tablespoons olive oil 45 millilitres
  • 1 cup tomato purée 120 millilitres
  • 2 teaspoons chilli flakes optional, adjust 0-2 teaspoons depending on your preference for heat!
  • 1 cup cream
  • 1 Tablespoon Butter
  • 50 grams parmesan cheese

Instructions

  • Put a pot of salted water on to boil, and cook your pasta as per the packet instructions. While the water is heating and then the pasta is cooking you can prepare your creamy tomato sauce.
  • Heat the oil in a large skillet or frying pan at a medium-low heat. (One that is big enough to eventually hold all the cooked pasta as well as the sauce).
  • Sauté the onion and garlic until the onions are flavorful and translucent.
  • Add the tomato purée, then increase the cooking temperature so that the tomato sauce is bubbling and reducing for 2-3 minutes. Stir the sauce often at this point.
  • Optional: If you are using chilli flakes you can add them for the last minute of the tomato sauce reduction.
  • Add the cream, then reduce the temperature to a gentle simmer for approximately 5 minutes. You want the cream and tomatoes to come together as one sauce.
  • Stir through the butter and parmesan cheese.
  • Drain your pasta (reserving ¼ cup of the pasta cooking water).
  • If you haven't already done so turn off the heat on your sauce. Add the cooked pasta to the creamy tomato sauce, toss/stir the pasta through the sauce adding the reserved pasta water to the pan one to two tablespoons at a time until the silky sauce has coated the pasta.
  • Enjoy!

Video

Notes

  • This tomato cream pasta can be served as a meal or it is lovely as a side to chicken, or beef.
  • Don't underestimate the power of pasta cooking water, it is like liquid gold when it comes to making a velvety pasta sauce that coats and clings to the pasta. The water has a high gluten content which is what makes it so useful when making pasta sauce. 
  • Garnish your pasta with fresh basil leaves or parsley.
  • Pasta: I like to use a short shaped pasta in this recipe like fusilli, penne or spirals, but you could absolutely use spaghetti or fettuccine if you prefer. I often make this recipe with gluten free pasta and it works great!
  • Onion finely diced: I usually use red onion in this tomato pasta recipe as it is a little sweeter and milder, but brown onions will work just fine. 
  • Olive oil: Although you could use other oils I feel like this recipe is perfect for the flavor profile of olive oil. 
  • Tomato purée: This may be called passata or sieved tomatoes. You want a very fine tomato puree that is not thick like tomato paste. 
  • Chilli flakes (optional): I love this recipe with a little heat, my kids ,alas, are not as keen so use as little or as much chilli as you think your family will enjoy. I call them chilli flakes but they are the same as red pepper flakes in other parts of the world. 
  • Cream: Cream or sour cream is essential for this recipe! You could try a dairy free cream, however I have not tested this recipe with an alternative cream so I cannot guarantee the results. In New Zealand the cream I/we use (and see in our supermarkets) most commonly has a fat content of 35-37% which is similar to heavy cream sold in the USA but lower in fat than the British Double Cream. 
  • Butter: Not essential but adds a lovely richness to the final pasta dish. 
  • Parmesan cheese: This recipe was designed with Parmesan cheese or Pecorino in mind. If you don't have these available you need a strong hard and sharp cheddar. 

Baby Led Weaning Notes

  • This recipe can be suitable for baby led weaning. 
  • Choose a large shaped pasta that can easily be picked up by your baby.
  • Ensure the pasta is cooked until tender and can easily be squashed when pressed down on by your finger.
  • Be mindful of the amount of parmesan cheese used, it can be very high in salt, It may pay to serve your babies portion before adding the cheese. 

Nutrition

Serving: 1serving | Calories: 563kcal | Carbohydrates: 69g | Protein: 16g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 51mg | Sodium: 175mg | Potassium: 448mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1063IU | Vitamin C: 6mg | Calcium: 159mg | Iron: 2mg