Some nights I swear the clock sprints faster than my feet, and that is exactly when I make this 15 minute pasta with creamy tomato sauce. I started cooking it after a late grocery run where I forgot half my list, came home with only pasta, cream, and a can of tomatoes, and somehow dinner still turned out like a warm hug. A bit chaotic, a bit magical. Also, I once dropped a ladle in the pot and my dog barked at me like I committed a felony. Anyway, pasta.
Why you will probably love this, same as I do
I make this when I am hungry now not later, or when the day was a bit much and I want something that feels cozy but not fussy. My family goes a little wild for it because the sauce is silky and clings to every noodle, and there is this tiny tang from the tomatoes that keeps you going back for just one more forkful. I used to overthink the cream vs milk situation and, honestly, that was my mild cooking frustration for a while. Now I just use what I have and it is grand. If the sauce looks a touch pink at first, do not panic, it finds its groove.
What you need, give or take
- 250 g short pasta, like penne or fusilli or whatever is lurking in the cupboard
- 1 tablespoon olive oil, plus a little more if the pan looks thirsty
- 1 small onion, finely chopped (I sometimes skip this and just use extra garlic when I am in a hurry)
- 2 to 3 garlic cloves, minced
- 1 tablespoon tomato paste (a squeeze from a tube is perfect, my grandmother always insisted on Brand X, but honestly any version works fine)
- 400 g can crushed or diced tomatoes (whole peeled are lovely too; squish them with a spoon)
- 80 to 120 ml heavy cream or half and half, depending how lush you feel
- A handful of grated Parmesan or Pecorino, plus extra to serve
- 1 teaspoon sugar, optional but I like it to round the acidity
- Salt and black pepper
- Chili flakes, a pinch for a little hum
- Fresh basil or parsley if you have it, if not no worries
Substitutions I actually use: I swap butter for oil when I want extra richness. No cream in the fridge? A dollop of full fat yogurt works, stir it off the heat. I have even used coconut milk once and it was nice, a bit tropical, but nice.
How to throw it together
- Get a big pot of water going. Salt it like the sea, maybe a little less. If you are new to salting pasta water, this quick guide is handy.
- While the water heats, warm the olive oil in a large skillet over medium. Add the onion and a pinch of salt, cook until soft and friendly, about 3 to 4 minutes. Add the garlic and let it go for 30 seconds. This is where I usually sneak a taste, and then instantly regret it because it is too hot, but I never learn.
- Stir in the tomato paste. Let it toast for a minute until it darkens a shade. Do not skip this step, I once tried rushing it and regretted it because the sauce tasted flat.
- Pour in the tomatoes. Add sugar if using, a pinch of chili, and a grind of pepper. Simmer gently. It might sputter, and if it does, just nudge the heat down. If it looks a bit weird at this stage, do not worry, it always does.
- Drop the pasta into the boiling water and cook until just shy of al dente, usually a minute less than the packet says. Scoop out a cup of pasta water before you drain, you will need it.
- Back to the sauce. Swirl in the cream. It will turn a lovely blush color. If it is too thick, add a splash of pasta water. If too thin, let it bubble for another minute or two. Actually, I find it works better if I add the cheese off the heat so it melts smooth.
- Toss the drained pasta into the sauce with a small splash of pasta water. Stir like you mean it for 30 to 60 seconds so the sauce goes glossy and sticks to the pasta. Add the Parmesan, toss again. Taste. More salt, more pepper, more chili if you fancy.
- Finish with torn basil or parsley. Serve hot with extra cheese because why not.
Quick note if you are choosing tomatoes and want the nerdy deep dive, this taste test is a fun read. I learned loads, and also that my favorite brand was not the one I thought.
Notes I scribbled after a few tries
- If your sauce tastes too sharp, keep it on a gentle simmer for 3 to 4 more minutes, it relaxes. A knob of butter at the end helps too.
- Pasta water is magic, but I used to add too much and it went soupy. Start with a couple tablespoons, then add more if needed.
- Grating cheese very fine makes it melt better. A microplane is brilliant. If you only have a chunky grater, it still works, it just needs a minute longer to melt.
- Weird detour, but I once tried this with smoked paprika and it made the sauce taste like a campfire in July. Not bad, just surprisingly bossy.
Variations I have actually tested
- Garlicky spinach: toss in a big handful of baby spinach right after the cream, it wilts in seconds. Looks fancy, zero faff.
- Spicy sausage: fry slices of spicy Italian sausage with the onion, then carry on. The fat seasons the sauce like a charm.
- Mushroom moment: sauté sliced mushrooms first, then add onion and garlic. Earthy and lovely, especially with Pecorino.
- The one that did not work: lemon zest. I thought it would brighten things, but it fought the tomato and tasted odd. Maybe it is just me, but I will skip that next time.
Gear I use, but you can get creative
I swear a large skillet is essential because the wide surface helps the sauce reduce quickly. And a big pot for the pasta so it cooks evenly. On second thought, if you only have one medium pot, you can still do it. Boil the pasta first, drain it, then use the same pot for the sauce. I did that in a tiny flat and managed just fine, mate.
Stashing leftovers, if you get any
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water or milk, stir until creamy again. I think this tastes better the next day, but honestly, in my house it never lasts more than a day. If it separates a little, a tiny knob of butter brings it back.
Nice ways to serve it
- Garlic bread on the side, or just buttered toast if that is what you have.
- Simple green salad with lemon and olive oil for crunch.
- A few olives and sliced cucumber when I cannot be bothered to make a salad.
- Family tradition here: we pass the pepper grinder around the table and everyone does their own dramatic twist like a cooking show.
Hard earned pro tips
- I once tried rushing the tomato paste toasting and regretted it because the sauce tasted tinny. Give it that extra minute.
- I added the cheese too early once and it clumped, so now I remove the pan form the heat, then add cheese and stir. Silky every time.
- Over salting the water ruined a batch. Start with 1 tablespoon per 3 to 4 liters, then adjust. Taste, always taste.
- Keep a little pasta water at the end. I forget sometimes, and then I stare at my pan wishing for magic. No water, no magic.
FAQ, straight from my inbox and group chats
Can I make it without cream? Yes. Use milk and add a teaspoon of butter at the end. Or stir in a spoon of mascarpone off the heat. It will be lighter, still tasty.
What pasta shape works best? Short shapes like penne, rigatoni, or shells grab the sauce. Spaghetti is fine too, I just twirl more than I eat and then I am cross at myself.
Is canned tomato really ok? Absolutely. Good canned tomatoes are brilliant. If you want to geek out, this tomato paste guide explains why the paste step matters.
How do I avoid a grainy sauce? Take the pan off the heat before adding cheese and make sure the cheese is finely grated. Also, do not let the sauce boil after the cheese goes in.
Can I add protein? Yep. Shredded rotisserie chicken, cooked shrimp, or a can of drained chickpeas. Chickpeas are my lazy favorite, they soak up the sauce like little sponges.
Can I make it gluten free? Use your favorite gluten free pasta and keep an eye on the cook time. Some brands go from perfect to soft very quickly. And gently toss, it helps keep things intact.
Small digression before we wrap up. I have a basil plant on the windowsill named Basil, very original, who refuses to thrive unless I talk to it while the pasta boils. Does it help the sauce It absolutely does in my head, which is half the fun of cooking anyway.
Ingredients
- 12 oz (340 g) spaghetti or linguine
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 can (14 oz / 400 g) crushed tomatoes
- 1/2 cup (120 ml) heavy cream or half-and-half
- 1/2 cup (50 g) freshly grated Parmesan cheese, plus extra for serving
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, torn, for garnish
Instructions
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1Bring a large pot of salted water to a rolling boil and cook the pasta according to package directions until al dente (usually 8–10 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
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2While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes and sauté for about 30 seconds until fragrant, being careful not to brown the garlic.
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3Pour in the crushed tomatoes, season with salt and pepper, and simmer for 3–4 minutes to warm through and slightly thicken.
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4Stir in the heavy cream and grated Parmesan, then add a splash of the reserved pasta water to loosen the sauce if needed. Simmer for 1–2 minutes until the sauce is creamy and smooth.
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5Add the drained pasta to the skillet and toss to coat evenly with the creamy tomato sauce. Adjust seasoning with salt and pepper, and add more reserved pasta water if the sauce needs thinning.
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6Serve immediately, topped with torn fresh basil and extra grated Parmesan.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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