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I turn to this creamy tomato sauce whenever I want cozy comfort at dinnertime without making things complicated. It's smooth and lush, super easy, and takes regular pantry stuff to a whole new level. My family always asks for seconds.
I whipped this up when my best friend had a rough one, and she still says nothing cheers her up like this pasta.
Dreamy Ingredients
- Heavy cream: makes the sauce extra smooth and rich, use the regular kind for best results
- Red pepper flakes: add a little heat, use more or less depending on your mood
- Shallot: gives gentle sweetness and isn't as in-your-face as onion, just pick one that's firm
- Garlic: gives depth, and fresh is always better for this
- Dried pasta: grab any chunky shape like rigatoni or penne, those grab the sauce nicely
- Parmesan cheese: salty and savory, and it works best if you grate it right before using
- Tomato paste: packs all that tomato punch, double-concentrated types bring even more flavor
- Olive oil: adds that fruity note, grab an extra virgin one for bolder taste
- Black pepper: always best if you grind it fresh at the end
- Kosher salt: brightens and ties together all the other flavors, flaky stuff is great here
- Unsalted butter: for a shiny, rich finish, use the best quality you can
Simple Step-by-Step
- Combine Pasta and Finish
- Toss the cooked pasta into your simmering sauce. Swirl everything together so every noodle gets coated. If it's looking a bit too thick, splash in some reserved pasta water until it's just right. Mix in a handful of Parmesan at the end. Dish it up hot and gooey.
- Add the Cream
- With the burner on medium-low, pour in heavy cream and stir until the sauce is silky pink. Keep the heat gentle and let it bubble slowly so it doesn’t split, letting everything meld together.
- Build that Flavor Base
- Now add tomato paste, salt, red pepper flakes, and a crank of black pepper. Cook this mix for a few minutes, stirring, until the paste changes color and smells toasty. That’s how you get the deep, rich flavor.
- Sauté Aromatics
- Heat some oil and butter over medium in a pan. When it’s bubbling, add the shallot and garlic and cook, stirring, for around three minutes until soft and smelling awesome, not brown.
- Boil the Pasta
- Fill a big pot with salted water and bring it to a full boil. Drop in your pasta and cook following the box, stopping when it’s just firm. Drain—but don’t forget to save a mugful of water for your sauce later if you want it looser.
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The best trick is loading up on Parmesan at the end—it’s that salty magic dust. My kids snack on the shreds while I’m stirring. That little bit of laughter is always the best part of dinner.
Leftover Advice
Let everything chill out until it’s cool, then transfer to a container with a lid. Pop it in the fridge for up to three days. When you want seconds, warm gently in a pan and add a splash of milk or water so the sauce stays creamy and doesn't split.
Swap It Up
No heavy cream? Use half and half for a lighter touch or stir in some mascarpone for extra creaminess. If you don't have shallots, grab a sweet yellow onion. Want it dairy-free? Coconut cream plus nutritional yeast works like a charm.
Easy Pairings
This goes great with a crisp salad and some chunky bread for mopping up all the sauce. Top with grilled veggies or shrimp if you want extra protein. I love lots of black pepper and a handful of basil to finish if I can find some.
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Little Backstory
Pasta like this isn’t old-school Italian but a fun spin made popular in home kitchens everywhere. It’s a twist on what’s sometimes called pink sauce, or a vodka sauce (but this one skips the vodka). This style comes from Italian American homes—every bite feels cozy and familiar.
Frequently Asked Questions
- → What makes the sauce so creamy?
Use heavy cream and really mix it in after pouring it into the tomato mix. Let it cook on low so it gets smooth and all comes together.
- → Can I use other pasta types?
Totally. Penne, spaghetti, fusilli, whatever dried pasta you like will work with this sauce.
- → Is there a swap for shallots?
If you don't have shallots, try finely chopped yellow onion. It's sweet and works well here.
- → Do I have to add Parmesan?
You can skip it if you like. Parmesan gives some salty, nutty notes but creamy tomato is great by itself too.
- → What's the trick to making the sauce thicker or thinner?
Hold onto some pasta water. Add a bit at a time and stir to get it just how you want it.
- → Can I prep the meal beforehand?
Yep, you can make the sauce the day before. Warm it slowly and toss the fresh pasta in when it's time to eat.