When it comes to making pasta sauces there tends to be two schools of thought: tomato, cream or olive oil base. One is red, one is white and one is creamy. I’m here to say that these flavour profiles do not need to exist on their own, but in fact the marriage of them is ideal. Enter: Creamy Tomato Pasta.
Creamy Tomato Pasta
What is it about these two classic pasta flavours that when combined become even more delicious? I think it stems from the thick richness of the cream being an ideal complement to the acidic, bright and light flavours that we know from tomatoes, creating a creamy tomato pasta sauce.
Bringing these two together is like mixing two classic songs: it’s a sense of familiarity in the sauce!
Cooking the Creamy Tomato Pasta Recipe
One of the best things about this dish besides the classic flavour profiles is that it’s ready in under 30 minutes, making it an ideal weeknight pasta sauce.
The part to be a bit patient with is the cherry tomatoes. You want to make sure that they turn jammy. How do you do that? Well, you wait until the skin becomes blistered and soft and then press them open with the back of the spoon. If it collapses down and doesn’t spray seeds everywhere then you’re done! This is the perfect consistency for the tomatoes.
Why do we deglaze the tomato paste?
It’s a step you often read about. Add the tomato paste to the hot pan and let it cook for two minutes before adding anything else. But why is this? Well, it unlocks another level of flavour to the paste. Heating the tomato paste to “cook out” (pincé) reduces excessive sweetness, acidity, or bitterness, which might affect the finished tomato cream sauce.
Tomato Sauce Variations
While the classic creamy tomato sauce is a staple, there are many ways to mix things up and create new flavor combinations. Here are a few ideas to inspire your next culinary creation:
- Add some heat: Stir in some red pepper flakes or diced jalapeños to give the sauce a spicy kick that will tantalize your taste buds.
- Go green: Add some fresh spinach or kale to the sauce for a nutrient-packed twist that adds both color and flavor.
- Get smoky: Incorporate some smoked paprika or chipotle peppers in adobo sauce to give the sauce a smoky, robust flavor that pairs beautifully with the creamy base.
- Make it Mediterranean: Add some Kalamata olives, artichoke hearts, and crumbled feta cheese to give the sauce a Mediterranean flair that is both savory and tangy.
These variations allow you to customize the creamy tomato sauce to suit your preferences and keep your pasta dishes exciting and new.
Ingredients needed for Creamy Tomato Pasta
- Olive oil
- Garlic cloves
- Cherry tomatoes
- Tomato paste
- White wine
- Cream
- Pasta
- Pecorino romano
- Fresh basil
- Salt and pepper
To make a delicious creamy tomato pasta sauce, start by heating olive oil in a pan and sautéing minced garlic cloves until fragrant. Add cherry tomatoes and tomato paste, cooking until the tomatoes break down. Pour in white wine and let it reduce before stirring in cream. Toss the cooked pasta in the sauce and finish with grated Pecorino Romano, fresh basil, salt, and pepper.
Creamy Tomato Sauce
The creamy tomato sauce is the star of the show in this recipe. Made with a combination of fresh cherry tomatoes, tomato paste, and heavy cream, this sauce is rich, velvety, and packed with flavor. To make the sauce, start by sautéing fresh garlic cloves and onions in olive oil until they are softened and fragrant. Next, add in the cherry tomatoes and cook until jammy. Add in the tomato paste, and a generous sprinkle of salt and pepper. Let the sauce simmer over medium heat for at least 10-15 minutes, stirring occasionally, until the flavors have melded together and the sauce has thickened to a luscious consistency. Finally, stir in the heavy cream and grated parmesan cheese until the sauce is smooth and creamy. This creamy tomato sauce is the perfect blend of tangy tomatoes and rich cream, making it an irresistible addition to your pasta.
Pecorino Romano versus Parmesan
This recipe calls for Pecorino Romano. But what is the difference between Parmesan and Pecorino Romano? Both hard, aged cheeses, but they differ significantly in flavor, texture, and origin. Parmesan, made from cow’s milk, is known for its rich, nutty flavor with a slightly sweet undertone. It hails from the Parma region of Italy. Pecorino Romano is made from sheep’s milk, giving it a sharper, saltier, and more tangy flavor. While both are used as grating cheeses, Parmesan’s more delicate, mellow flavor suits a wider range of dishes, while Pecorino Romano’s boldness pairs well with pasta, especially in Roman cuisine.
Which pasta shape?
I haven’t specified which pasta to use with this one. I think a long spaghetti or linguine would work if you have it on hand. However, I think orecchiette or short pasta would be my preference. The short pasta allows the simple pasta sauce to get into every nook and cranny.
Topping Ideas
The toppings are where you can really get creative and make the dish your own. Here are some ideas to elevate your creamy tomato pasta:
- Fresh basil: A classic topping for creamy tomato pasta, fresh basil adds a bright, herbaceous flavor that complements the rich sauce perfectly.
- Grated parmesan cheese: Because you can never have too much parmesan, right? A generous sprinkle of grated parmesan cheese adds a salty, nutty finish to the dish.
- Red pepper flakes: Add some extra heat to the dish with a sprinkle of red pepper flakes, perfect for those who like a bit of spice.
- Fresh tomatoes: Diced or sliced, fresh tomatoes add a burst of juicy flavor and a lovely contrast to the creamy sauce.
- Garlic bread crumbs: Mix some minced garlic with bread crumbs and sprinkle on top of the pasta for a crunchy, savory topping that adds texture and depth.
These toppings not only enhance the flavor of your creamy tomato pasta but also add visual appeal, making your dish look as good as it tastes.
Storage and Leftovers
This creamy tomato pasta recipe makes a big batch, so you’ll likely have some leftovers. Here are some tips for storing and reheating to ensure your pasta remains delicious:
- Cool the pasta: Allow the pasta to cool to room temperature before transferring it to an airtight container. Refrigerate for up to 3 days.
- Reheat with care: Reheat the pasta in the microwave or on the stovetop with a splash of milk or cream to restore the creamy texture. This helps to keep the sauce from drying out and maintains its rich consistency.
- Freeze for later: If you want to save some for a future meal, freeze the pasta for up to 2 months. Reheat in the microwave or oven, adding a bit of cream or milk to bring back the creamy goodness.
These storage tips ensure that your creamy tomato pasta remains as delightful as when it was first made, making it a convenient option for quick meals.
Mid-Week Pasta Meals
This creamy tomato pasta recipe is perfect for a mid-week meal, as it’s quick, easy, and can be made in under 30 minutes. Here are some other ideas for mid-week pasta meals that are just as convenient and delicious:
- One-pot pasta: Cook pasta, fresh cherry tomatoes and chicken broth in one pot for a quick and easy meal that minimizes cleanup.
- Pasta salad: Toss cooked pasta with your favorite vegetables, cheese, and dressing for a healthy and satisfying meal that can be enjoyed warm or cold.
- Baked pasta: Mix cooked pasta with a rich meat ragu sauce, cheese, and your choice of protein, then bake in the oven until golden and bubbly for a comforting and hearty dish.
These mid-week pasta meal ideas are perfect for busy nights when you want something delicious and satisfying without spending hours in the kitchen.
Mid week pasta meals
We love a mid-week pasta with a delicious tomato cream sauce here at Daen’s Kitchen HQ. Simple and also appealing to tastebuds of all ages – this is so important for me!
Are you looking for some mid week solutions? Here we have a choice!
Vegetarian:
Seafood:
Meat:
Creamy Tomato Pasta
Ingredients
- 3 tbsp olive oil
- 4 garlic cloves finely sliced
- 400 g cherry tomatoes 14oz
- 1 tbsp tomato paste
- 1/4 cup white wine
- 100 mL cream 3oz
- 300 g pasta 10oz
- 30 g pecorino romano grated
- 1/4 cup fresh basil sliced
- salt + pepper
Instructions
- Bring a large pot of heavily salted water to the boil. Add the pasta and cook it 2 minutes less than the suggested cook time on the packet. The pasta will continue to cook when we stir it through the sauce so we want it quite el dente. Drain the pasta, ensuring you reserve ½ cup of pasta water.
- In a large pan on a medium heat, bring the olive to heat. Add the garlic and cook for 2 minutes or until slightly translucent and fragrant. Stir quite often to ensure the garlic does not burn. Add the cherry tomatoes to the pan and cook for 5 minutes or until jammy.
- Turn the heat to high and add the tomato paste. Cook for 2 minutes or until it’s turned a deep red colour and is sticking to the bottom of the pan. Deglaze the pan with the white wine and cook until 80% of the liquid has been absorbed.
- Turn the heat to medium and add the cream. Cook until the cream begins to bubble and then turn the heat to low.
- Add the pasta to the pan with a splash of pasta water and the pecorino Romano. Stir through until you have silky and glossy texture. You may need a little extra pasta water to reach your desired consistency.
- Sprinkle over the sliced basil leaves and serve immediately.
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