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Nothing hits the spot after a long day like this lush tomato cream sauce. It’s crazy easy and takes the plainest pantry finds from meh to wow every time. Always makes my crew happy and asking for seconds.
Fixed this for my buddy when she'd had a rough one and now she calls it her top comfort dinner pick hands down.
Cozy Ingredients
- Parmesan cheese: shred it fresh to melt into the sauce nicely and bring a yummy finish
- Heavy cream: use the good full-fat kind for the creamiest results
- Black pepper: crack some right before you cook so it’s bold and fragrant
- Kosher salt: a nice flake salt will brighten the pasta and the sauce
- Red pepper flakes: shake in just enough for your heat level
- Tomato paste: go for double strength for an extra dose of that rich tomato flavor
- Garlic: plump un-sprouted cloves will layer in more flavor
- Shallot: less punchy than onion, adds a hint of sweetness—pick one that’s firm with tight skin
- Unsalted butter: brings that glossy finish—fresh is best
- Olive oil: use extra virgin for fresh taste while sautéing
- Dried pasta: try a shape like rigatoni or penne that hugs thick sauces
Simple Steps
- Mix Pasta and Wrap Up
- Toss cooked pasta right into your creamy sauce and keep mixing till every bit's coated. Splash in a little pasta water if you want things silkier. If you like, grate Parmesan and stir it in now for the finishing touch. Eat right away while it's all still hot and silky.
- Add the Cream
- Lower the burner to medium-low. Pour in the heavy cream and keep stirring so it all turns smooth and turns a rosy pink. Let it gently simmer—just so all the flavors can cozy up. Don’t let it boil hard.
- Start the Sauce Base
- Mix in a pinch of red pepper flakes followed by tomato paste, salt, and black pepper. Let it go for a few minutes, stirring, until the paste gets dark and caramelized. The pan should smell amazing as it cooks down and sweetens up.
- Cook the Aromatics
- In a pan over medium, melt the olive oil and butter together till the butter's just frothy. Tip in chopped shallot and garlic. Let them cook gently, stirring now and then, until they’re soft and you can smell them (but don’t let them brown). This is the flavor base.
- Boil the Pasta
- Fill up a big pot with water and toss in a generous heap of salt. Bring it up to a fast bubble, add your pasta, and cook till chewy-tender (just check whatever time the box says). Scoop out a cup of pasta water before draining—just in case you want a thinner sauce.
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I always sneak extra Parmesan on top for that salty golden hit. My kids swipe handfuls before the bowl hits the table and their giggling always tells me dinner’s going to be good.
Keep It Fresh
Give the dish time to cool off, then seal it up in a container. Pop it in the fridge for three days max. Warm gently on the stove with a splash of water or milk so your sauce stays smooth—not split or sticky.
Swap Options
Don’t have heavy cream? Stir in half and half for a lighter sauce, or a scoop of mascarpone for richness. Only have a yellow onion? Works just fine instead of shallot. For dairy-free, go with coconut cream and a sprinkle of nutritional yeast for that cheesy hint.
How to Serve
I love piling this up next to crusty bread—rip and dip to mop up every last bit. Toss in roasted veggies or grilled shrimp if you’re feeling it. A touch of fresh basil or extra cracked pepper on top is always tasty if you’ve got some around.
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Backstory
This dreamy tomato cream sauce is a cozy spin on old school Italian flavors—think of it as the non-boozy cousin of pasta alla vodka, sometimes called 'pink sauce.' Born in Italian American kitchens, it’s all about big hits of comfort in every forkful.
Recipe FAQs
- → How do you get that silky, creamy texture?
Stir in heavy cream and blend it in well once it hits the tomato mix. Simmer on low to keep things smooth.
- → Can I use different pasta shapes here?
Definitely. Grab any dried pasta you’ve got—maybe penne, fusilli, or give spaghetti a go.
- → Got a swap for shallots?
Sure, finely chop up some yellow onion. It brings a similar gentle sweetness you want here.
- → Is it fine to skip the Parmesan at the end?
You don’t have to add cheese. It brings an extra nutty bite, but the tomato-cream combo stands strong solo.
- → How do I thin the sauce if it thickens up?
Hold onto some pasta water, then just splash a bit in and stir until it’s as loose as you’d like.
- → Can I make this ahead and reheat later?
Yep, cook the sauce the day before. Warm it up gently and toss with hot pasta when it’s time to eat.