Creamy Tomato Pasta
Creamy Tomato Pasta
Ingredients
- 250 g pasta, of choice
- 3 tablespoons butter
- 2 tablespoons oil
- 2 tablespoons freshly minced garlic
- 1/2 onion, thinly diced
- 4 tablespoons tomato paste
- 1 1/2 cups unsweetened heavy cream
- 1 cup cheddar cheese
- 1/2 cup freshly grated Parmesan cheese
- salt, to taste
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon red chili flakes
- 1/2 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1 tablespoon chopped parsley, for garnish
- 1/2 cup reserved pasta water
Instructions
- 1
Cook pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.
⏱️ 10 min
- 2
In a large pan, heat the oil over medium heat. Add 1 tablespoon of butter.
⏱️ 1 min
- 3
Add the minced garlic to the pan and sauté until fragrant, about 30 seconds to 1 minute.
⏱️ 1 min
- 4
Add the diced onion and cook until translucent, about 3-5 minutes.
⏱️ 4 min
- 5
Stir in the tomato paste and cook for 1-2 minutes, stirring constantly.
⏱️ 2 min
- 6
Deglaze the pan with a splash of water, scraping up any browned bits from the bottom.
⏱️ 1 min
- 7
Season the mixture with salt (to taste), black pepper, garlic powder, smoked paprika, Italian seasoning, and red chili flakes.
⏱️ 1 min
- 8
Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer.
⏱️ 2 min
- 9
Reduce the heat to low and add the remaining 2 tablespoons of butter, cheddar cheese, and Parmesan cheese. Stir continuously until the cheeses are melted and the sauce is smooth.
⏱️ 3 min
- 10
Add the cooked pasta to the sauce and toss to combine thoroughly. If the sauce is too thick, gradually add the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 11
Garnish with chopped parsley and serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato Pasta
- 250 g pasta, of choice
- 3 tablespoons butter
- 2 tablespoons oil
- 2 tablespoons freshly minced garlic
- 1/2 onion, thinly diced
- 4 tablespoons tomato paste
- 1 1/2 cups unsweetened heavy cream
- 1 cup cheddar cheese
- 1/2 cup freshly grated Parmesan cheese
- salt, to taste
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon red chili flakes
- 1/2 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1 tablespoon chopped parsley, for garnish
- 1/2 cup reserved pasta water
Instructions
- 1
Cook pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.
⏱️ 10 min - 2
In a large pan, heat the oil over medium heat. Add 1 tablespoon of butter.
⏱️ 1 min - 3
Add the minced garlic to the pan and sauté until fragrant, about 30 seconds to 1 minute.
⏱️ 1 min - 4
Add the diced onion and cook until translucent, about 3-5 minutes.
⏱️ 4 min - 5
Stir in the tomato paste and cook for 1-2 minutes, stirring constantly.
⏱️ 2 min - 6
Deglaze the pan with a splash of water, scraping up any browned bits from the bottom.
⏱️ 1 min - 7
Season the mixture with salt (to taste), black pepper, garlic powder, smoked paprika, Italian seasoning, and red chili flakes.
⏱️ 1 min - 8
Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer.
⏱️ 2 min - 9
Reduce the heat to low and add the remaining 2 tablespoons of butter, cheddar cheese, and Parmesan cheese. Stir continuously until the cheeses are melted and the sauce is smooth.
⏱️ 3 min - 10
Add the cooked pasta to the sauce and toss to combine thoroughly. If the sauce is too thick, gradually add the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 11
Garnish with chopped parsley and serve hot.
⏱️ 1 min