Creamy Tomato Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
225 grams penne pasta, uncooked
→ Sauce
02 -
3 tablespoons unsalted butter
03 -
3 cloves garlic, minced
04 -
425 grams tomato sauce
05 -
2 tablespoons tomato paste
06 -
120 millilitres heavy cream
07 -
50 grams Parmesan cheese, finely grated
08 -
0.5 teaspoon fine salt, or to taste
09 -
0.25 teaspoon ground black pepper
→ Garnish
10 -
1 tablespoon fresh parsley, finely chopped
# Instructions:
01 -
Bring a large pot of salted water to a boil over medium-high heat. Add penne pasta and cook until al dente, approximately 10 minutes or according to package instructions. Drain pasta thoroughly and set aside.
02 -
Heat butter in a large skillet over medium-high heat until melted and bubbling, about 1 minute. Add minced garlic and sauté until aromatic, about 1 minute.
03 -
Pour in the tomato sauce and tomato paste. Stir to combine and bring the mixture to a gentle simmer. Cook for 4-5 minutes, allowing flavours to meld.
04 -
Reduce heat to low. Stir in heavy cream and grated Parmesan cheese. Cook, stirring frequently, until the sauce thickens to a silky consistency, about 3 minutes. Season with salt and black pepper to your preference.
05 -
Add the drained pasta to the skillet and toss until evenly coated with the creamy tomato sauce.
06 -
Transfer to serving bowls. Sprinkle with finely chopped parsley and serve hot.
# Notes:
01 -
To store, place cooled pasta in an airtight container and refrigerate for up to 3 days.
02 -
Reheat gently in a skillet over medium heat, adding a splash of water if needed to loosen the sauce.
03 -
For longer storage, freeze cooled portions in suitable containers for up to 3 months. Thaw overnight in the fridge before reheating.