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A close-up of a white plate with a serving of Pasta with Ricotta and Tomatoes, garnished with fresh parsley and cheese.

Speedy Creamy Tomato Pasta

A quick and incredibly comforting creamy tomato pasta dish that comes together in under 35 minutes, perfect for a busy weeknight yet delicious enough for guests.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 12 oz Penne, rigatoni, or fusilli
For the Sauce
  • 2 tbsp olive oil extra virgin
  • 1 large shallot finely chopped (or 1/2 small onion)
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 28 oz can crushed tomatoes good quality
  • 1/2 cup vegetable broth or chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese freshly grated, plus more for serving
  • 1/2 tsp red pepper flakes adjust to taste
  • 1/4 cup fresh basil chopped, plus more for garnish
  • to taste Salt
  • to taste Black pepper freshly ground

Equipment

  • Large Pot
  • Large skillet or frying pan
  • Whisk
  • Measuring cups and spoons

Method
 

Cook the Pasta
  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining. Drain the pasta and set aside.
Start the Sauce Aromatics
  1. While the pasta cooks, heat the olive oil in a large skillet or frying pan over medium heat. Add the finely chopped shallot and cook for 3-5 minutes, until softened and translucent.
  2. Add the minced garlic and red pepper flakes to the skillet. Cook for another 1 minute until fragrant, being careful not to burn the garlic.
Build the Tomato Base
  1. Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, to deepen its flavor.
  2. Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally.
Make it Creamy
  1. Remove the skillet from the heat (or keep on very low). Gradually whisk in the heavy cream until fully incorporated and the sauce is smooth and creamy.
  2. Stir in the 1/2 cup of freshly grated Parmesan cheese until it melts into the sauce.
Combine and Finish
  1. Add the drained, cooked pasta to the skillet with the sauce. Toss well to coat the pasta evenly.
  2. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency. This also helps the sauce cling to the pasta.
  3. Stir in the chopped fresh basil. Season with salt and freshly ground black pepper to taste.
Serve
  1. Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves if desired.

Notes

• **Add Protein**: For a heartier meal, cook 1/2 lb ground Italian sausage, chicken, or shrimp separately and stir into the sauce before adding the pasta.
• **Spice Level**: Adjust the amount of red pepper flakes to your preference. For less heat, omit them; for more, add an extra pinch.
• **Storage**: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if needed to loosen the sauce.