Creamy Tomato Pasta Sauce

Everybody loves pasta, and it is one of the easiest and most affordable ways to feed your family. Pasta al Pomodoro, or pasta with tomato sauce, is one of the easiest pasta recipes out there. But you know what can make your tomato sauce different?

Making it creamy! I bring you this tomato cream sauce that only takes a few minutes to prepare and it is one of the best creamy sauces for pasta out there.

Pink sauce is so good, the addition of heavy cream brings the flavor to another level.

The best part is, it only takes 20 minutes to make, so go ahead and give this pasta sauce with heavy cream a try!

INGREDIENTS:

• 2 tbsp olive oil
• 1 onion, diced
• 1 garlic clove, minced
• 1(14.5 oz) can Italian-style diced tomatoes, undrained
• 1 tbsp dried basil leaves
• ¾ tsp white sugar
• ¼ tsp dried oregano
• ¼ tsp salt
• ⅛ tsp ground black pepper
• ½ cup heavy cream
• 1 tbsp butter

HOW DO YOU MAKE CREAMY TOMATO PASTA SAUCE FROM SCRATCH?

1. In a medium-sized saucepan, heat olive oil and saute onion and garlic until translucent
2. Add basil, oregano, sugar, salt, and pepper and cook for one minute until fragrant
3. Stir in tomatoes with juice. Bring to a boil and cook 5 minutes or until most of the liquid has evaporated
4. Remove the saucepan from heat, add cream and butter. Return to heat, reduce to simmer, and cook for 5 more minutes.

CAN I SUBSTITUTE MILK FOR CREAM IN CREAMY TOMATO PASTA SAUCE?

Sure, you can. Just let it simmer a bit longer until it reaches the desired consistency and drains the tomatoes before adding them to the saucepan.

WHAT CREAM IS BEST FOR PINK PASTA SAUCE?

I like to use heavy cream or whipping cream.

You can use sour cream too, just add a couple of tablespoons of water and dilute it to make ½ cup.

CAN YOU FREEZE COOKED PASTA WITH CREAM SAUCE?

Yes, you can. Let it cool completely and store in a freezer bag for up to two months.

When reheating, let it thaw completely and add a splash of water before heating it in the microwave or stovetop.

HOW TO SERVE THIS TOMATO PASTA SAUCE?

I recommend you cook the pasta you’re using according to the package instructions, and after mixing with the sauce, just add a bit of chopped fresh basil and freshly grated Parmesan cheese. A chunk of crusty bread is a great addition to this meatless meal.

RECIPE TIPS:

1. When mixing your pasta and sauce, add a couple of tablespoons of the pasta cooking water. This helps thin it out a bit and make it more creamy and incorporated.
2. If you don’t like a bit of texture in your pasta sauce, mince the onion instead of chopping to achieve a more smooth sauce
3. Let the sauce cook down as much as you like to obtain the consistency you like. The more you cook it, the more it reduces.

OTHER RECIPES YOU MIGHT ENJOY

• PORTOBELLO PENNE PASTA CASSEROLE
• WHITE CHEDDAR CHICKEN PASTA
• COPYCAT OLIVE GARDEN PASTA E FAGIOLI

TOMATO CREAM SAUCE FOR PASTA

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Course: Pasta, Side Dish

Cuisine: American

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 5

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 1 garlic clove, minced
• 1 (14.5 oz) can Italian-style diced tomatoes, undrained
• 1 tbsp dried basil leaves
• ¾ tsp white sugar
• ¼ tsp dried oregano
• ¼ tsp salt
• ⅛ tsp ground black pepper
• ½ cup heavy cream
• 1 tbsp butter

Instructions

• In a medium-sized saucepan, heat olive oil and saute onion and garlic until translucent
• Add basil, oregano, sugar, salt, and pepper and cook for one minute until fragrant
• Stir in tomatoes with juice. Bring to a boil and cook 5 minutes or until most of the liquid has evaporated
• Remove the saucepan from heat, add cream and butter. Return to heat, reduce to simmer, and cook for 5 more minutes.

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