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Bring a large pot of salted water to a rolling boil. Add the rotini and cook according to package directions until al dente. Drain the pasta and set aside.

While the pasta cooks, heat the 2 tablespoons of olive oil in a large pan or skillet over medium heat.

Cut a small 'X' on the bottom of each tomato. Carefully place the whole tomatoes into the heated pan.

Cover the pan with a lid and cook the tomatoes for about 4 to 5 minutes, or until they have softened significantly and their skins begin to peel.

Using tongs or tweezers, carefully remove the loosened skins from the softened tomatoes and discard them.

Using a fork or potato masher, mash the softened tomatoes directly in the pan to create a rustic sauce base.

Add the minced garlic cloves, salt, paprika, crushed red pepper flakes, dried oregano, and dried parsley to the pan. Stir all the ingredients together with a spoon until well combined and fragrant, about 1 minute.

Pour in the 1/2 cup of heavy cream and stir continuously until the sauce becomes smooth and creamy.

Add the 1/4 to 1/2 cup of grated Parmesan cheese to the sauce. Stir until the cheese has completely melted and is incorporated into the sauce.

Add the cooked rotini to the pan with the creamy tomato sauce. Toss gently to ensure all the pasta is evenly coated.

Let the pasta and sauce cook together for about 1 minute, allowing the flavors to meld and the pasta to absorb some of the sauce.

Serve the creamy tomato rotini warm, optionally garnished with additional grated Parmesan cheese.


Bring a large pot of salted water to a rolling boil. Add the rotini and cook according to package directions until al dente. Drain the pasta and set aside.

While the pasta cooks, heat the 2 tablespoons of olive oil in a large pan or skillet over medium heat.

Cut a small 'X' on the bottom of each tomato. Carefully place the whole tomatoes into the heated pan.

Cover the pan with a lid and cook the tomatoes for about 4 to 5 minutes, or until they have softened significantly and their skins begin to peel.

Using tongs or tweezers, carefully remove the loosened skins from the softened tomatoes and discard them.

Using a fork or potato masher, mash the softened tomatoes directly in the pan to create a rustic sauce base.

Add the minced garlic cloves, salt, paprika, crushed red pepper flakes, dried oregano, and dried parsley to the pan. Stir all the ingredients together with a spoon until well combined and fragrant, about 1 minute.

Pour in the 1/2 cup of heavy cream and stir continuously until the sauce becomes smooth and creamy.

Add the 1/4 to 1/2 cup of grated Parmesan cheese to the sauce. Stir until the cheese has completely melted and is incorporated into the sauce.

Add the cooked rotini to the pan with the creamy tomato sauce. Toss gently to ensure all the pasta is evenly coated.

Let the pasta and sauce cook together for about 1 minute, allowing the flavors to meld and the pasta to absorb some of the sauce.

Serve the creamy tomato rotini warm, optionally garnished with additional grated Parmesan cheese.
