Creamy Red Sauce Tomato Pasta
Creamy Red Sauce Tomato Pasta
Ingredients
For the Pasta
- 1/2 pound pasta, such as Paccheri or Rigatoni, cooked according to package directions
For the Creamy Red Sauce
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 tablespoons garlic, freshly minced
- 4 tablespoons tomato paste
- 1 1/2 cups heavy cream
- 1 cup shredded cheese, such as cheddar or a blend
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon dried herbs, such as parsley or oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Heat a large skillet or pot over medium heat. Add the olive oil and butter, allowing the butter to melt completely.
⏱️ 1 min
- 2
Add the minced garlic to the pan and sauté for 1-2 minutes until fragrant, being careful not to burn it.
⏱️ 2 min
- 3
Stir in the tomato paste and cook for another 1-2 minutes, stirring constantly, to deepen its flavor.
⏱️ 2 min
- 4
Pour in the heavy cream and whisk well until the sauce is smooth and a uniform orange-red color. Bring to a gentle simmer.
⏱️ 2 min
- 5
Reduce heat to low. Add the shredded cheese and stir continuously until it has fully melted and is incorporated into the sauce. Season with salt and black pepper to taste.
⏱️ 2 min
- 6
Add the cooked and drained pasta directly into the creamy red sauce. Toss gently to ensure all the pasta is evenly coated.
⏱️ 1 min
- 7
Remove from heat. Stir in the freshly grated Parmesan cheese and sprinkle with dried herbs. Serve immediately, with additional Parmesan cheese if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Red Sauce Tomato Pasta
Ingredients
For the Pasta
- 1/2 pound pasta, such as Paccheri or Rigatoni, cooked according to package directions
For the Creamy Red Sauce
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 tablespoons garlic, freshly minced
- 4 tablespoons tomato paste
- 1 1/2 cups heavy cream
- 1 cup shredded cheese, such as cheddar or a blend
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon dried herbs, such as parsley or oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Heat a large skillet or pot over medium heat. Add the olive oil and butter, allowing the butter to melt completely.
⏱️ 1 min - 2
Add the minced garlic to the pan and sauté for 1-2 minutes until fragrant, being careful not to burn it.
⏱️ 2 min - 3
Stir in the tomato paste and cook for another 1-2 minutes, stirring constantly, to deepen its flavor.
⏱️ 2 min - 4
Pour in the heavy cream and whisk well until the sauce is smooth and a uniform orange-red color. Bring to a gentle simmer.
⏱️ 2 min - 5
Reduce heat to low. Add the shredded cheese and stir continuously until it has fully melted and is incorporated into the sauce. Season with salt and black pepper to taste.
⏱️ 2 min - 6
Add the cooked and drained pasta directly into the creamy red sauce. Toss gently to ensure all the pasta is evenly coated.
⏱️ 1 min - 7
Remove from heat. Stir in the freshly grated Parmesan cheese and sprinkle with dried herbs. Serve immediately, with additional Parmesan cheese if desired.
⏱️ 1 min