Can I use milk instead of heavy cream?

Heavy cream is best for this recipe because it prevents curdling and creates a rich, velvety texture. If you must substitute, use full-fat coconut milk or a dairy-free heavy cream alternative, but avoid regular milk as it may separate.

What type of pasta works best?

Short pasta like penne, rigatoni, or fusilli works well because it holds onto the creamy sauce. However, you can use spaghetti or fettuccine if you prefer long pasta.

How can I make this recipe healthier?

Use whole wheat pasta for added fiber, substitute olive oil for butter, and add spinach, mushrooms, or bell peppers to increase the veggie content. You can also reduce the cream slightly and replace part of it with a bit of reserved pasta water.

How do I fix an overly acidic sauce?

If the sauce tastes too tangy, add a pinch of sugar to balance the acidity. You can also stir in a bit more cream or butter to mellow the flavors.

Creamy Tomato Pasta

Name: Creamy Tomato Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian-inspired
Ingredients: 8 ounces uncooked pasta; 2 tablespoons butter; 2-3 cloves garlic, minced; 2 tablespoons tomato paste; 1 (14-ounce) can tomato sauce; ¾ cup heavy/whipping cream; ¼ teaspoon Italian seasoning; Salt and pepper, to taste; Freshly grated Parmesan cheese, for serving (optional)

Description

This creamy tomato pasta is a quick and easy meal perfect for busy weeknights. Made with a rich, velvety tomato sauce, garlic, Italian seasoning, and heavy cream, this dish comes together in under 30 minutes. It’s beginner-friendly, packed with comforting flavors, and pairs well with a fresh salad or garlic bread.

Ingredients

Scale

8 ounces uncooked pasta
2 tablespoons butter
2–3 cloves garlic, minced
2 tablespoons tomato paste
1 (14-ounce) can tomato sauce
¾ cup heavy/whipping cream
¼ teaspoon Italian seasoning
Salt and pepper, to taste
Freshly grated Parmesan cheese, for serving (optional)

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Instructions

Boil the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve about ½ cup of the pasta water before draining.
Sauté the garlic: While the pasta is cooking, heat butter in a large skillet over medium heat. Once melted, add the minced garlic and stir constantly for about a minute until fragrant.
Make the sauce: Stir in the tomato paste and cook for about 30 seconds to deepen its flavor. Add the tomato sauce, heavy cream, and Italian seasoning, stirring until everything is well combined and smooth. Let the sauce simmer gently for about 5 minutes, stirring occasionally, until slightly thickened.
Season the sauce: Taste and adjust with salt and pepper as needed. If the sauce tastes too acidic, add a pinch of sugar to balance the flavors.
Combine with pasta: Add the drained pasta directly to the skillet and toss to coat it evenly in the creamy sauce. If the sauce becomes too thick, add a small splash of the reserved pasta water to loosen it.
Serve and enjoy: Plate the pasta immediately and garnish with freshly grated Parmesan cheese if desired. Serve warm with your favorite side dishes.

Notes

Avoid substituting the heavy cream with low-fat alternatives, as they may curdle due to the acidity of the tomatoes.
For a protein boost, add cooked chicken, shrimp, or crispy tofu to the sauce before tossing with the pasta.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently over low heat with a splash of cream or milk.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Pasta
Method: Stovetop
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 portion
Calories: 480
Sugar: 7g
Sodium: 620mg
Fat: 27g
Saturated Fat: 16g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 10g
Cholesterol: 65mg