Description

A rich and creamy tomato pasta made with a velvety tomato cream sauce seasoned with Italian herbs and garlic, tossed with perfectly cooked al dente pasta, and finished with freshly grated parmesan cheese for an indulgent yet easy weeknight dinner.

Ingredients

Scale

Pasta

8 ounces uncooked pasta

Sauce

2 tablespoons butter
2-3 cloves garlic, minced
2 tablespoons tomato paste
1 (14 ounce) can tomato sauce
3/4 cup heavy/whipping cream
1/4 teaspoon Italian seasoning
Salt & pepper, to taste
Freshly grated parmesan cheese, for serving
Pinch of sugar (optional)

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Instructions

Cook Pasta: Boil a large pot of salted water. Add pasta and cook until al dente according to package instructions. Drain, reserving some pasta water.
Sauté Garlic: While pasta cooks, melt butter in a skillet over medium-high heat. Add minced garlic and sauté for about 1 minute, stirring constantly until fragrant.
Make Sauce: Stir in tomato paste, tomato sauce, heavy cream, and Italian seasoning. Mix well until smooth. Let the sauce gently simmer and thicken for about 5 minutes, adjusting heat as needed to maintain a gentle bubble.
Season Sauce: Season with salt and pepper generously. If the sauce tastes too acidic or tangy, add a pinch of sugar to balance the flavor.
Toss Pasta in Sauce: Add drained pasta to the skillet with the sauce. Toss to coat evenly, adding a splash of reserved hot pasta water if the sauce is too thick.
Serve: Serve immediately, topped with plenty of freshly grated parmesan cheese.

Notes

Do not substitute heavy cream with lower-fat dairy options as the sauce may curdle due to acidity of tomatoes.
This recipe also appears in the Salt & Lavender: Everyday Essentials hardcover cookbook.

Nutrition

Serving Size: 1/4 recipe (approximately 1.5 cups)
Calories: 420
Sugar: 6g
Sodium: 450mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 11g
Cholesterol: 65mg