Creamy Tomato Pasta Delight

I threw this together on a Tuesday when the fridge was nearly empty and my energy was even lower. Somehow, that sparse handful of pantry staples turned into something so comforting I made it three times that month. The sauce clung to every twist of pasta like it had been waiting for this moment all along.

The first time I served this to friends, someone asked if I'd ordered takeout from that Italian place downtown. I didnt correct them right away. There was something quietly satisfying about watching them go back for seconds before admitting I'd made it in my tiny kitchen while we talked.

Ingredients

• Penne or spaghetti (350 g): Use whichever shape makes you happy, though I find penne holds onto the sauce in a way that feels almost greedy.
• Olive oil (2 tbsp): The foundation of flavor here, so dont skip it or swap it for something bland.
• Onion (1 medium, finely chopped): This melts into the background and adds a sweetness you wont quite name but will definitely miss.
• Garlic (3 cloves, minced): Fresh is essential, that jarred stuff just doesnt carry the same warmth.
• Crushed tomatoes (400 g can): The backbone of the sauce, choose a brand that tastes good straight from the can if you can.
• Tomato paste (1 tbsp): Deepens everything and makes the sauce cling instead of puddle.
• Sugar (1 tsp): Balances the acidity without making things sweet, a trick I learned from my neighbor.
• Dried oregano (1 tsp): Brings that unmistakable Italian warmth without needing a full spice rack.
• Chili flakes (½ tsp, optional): Just enough heat to keep things interesting, leave them out if youre cooking for cautious eaters.
• Heavy cream (120 ml): This is what transforms a simple tomato sauce into something you want to sink into.
• Parmesan cheese (30 g, grated): Adds a salty, nutty richness that makes the whole dish feel complete.
• Fresh basil leaves: Tear them at the last second, the smell alone is half the reason I make this.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook your pasta until its just shy of tender, with a slight bite still in the center. Before you drain it, scoop out half a cup of that starchy pasta water, it will save your sauce if it gets too thick.

Sauté the aromatics:

Heat olive oil in a large skillet over medium heat, then add the onion and let it soften until it turns translucent and smells sweet. Toss in the garlic and stir for just a minute, until the kitchen smells like warmth itself.

Build the tomato base:

Pour in the crushed tomatoes, tomato paste, sugar, oregano, chili flakes, salt, and pepper, stirring everything together. Let it bubble gently for about ten minutes, stirring now and then, until the sauce thickens and the flavors start to meld.

Stir in the cream:

Lower the heat and pour in the heavy cream and grated Parmesan, stirring until the sauce turns silky and pale orange. Let it simmer for a couple of minutes until everything is heated through and glossy.

Toss the pasta:

Add your drained pasta directly into the skillet and toss until every piece is coated in that creamy sauce. If it looks too thick, add a splash of the reserved pasta water and stir until it loosens to your liking.

Serve and garnish:

Plate it up immediately, tearing fresh basil over the top and adding extra Parmesan if you feel like it. This is the kind of dish that tastes best when its still steaming.

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One evening, I made this after a long day and ate it straight from the pan on the couch. No plating, no fuss, just me and a fork and the kind of quiet satisfaction that only comes from feeding yourself something this good. It became my measure for comfort after that.

Making It Your Own

Ive stirred in cooked chicken when I had leftovers, tossed in shrimp when I wanted something fancy, and once added roasted zucchini because it was sitting there looking lonely. The sauce welcomes almost anything, which is part of why I keep coming back to it.

Storage and Reheating

Leftovers keep in the fridge for up to three days, though the pasta soaks up some of the sauce as it sits. When you reheat it, add a splash of water or cream and warm it gently on the stove, it comes back to life surprisingly well.

What to Serve Alongside

I usually serve this with a simple green salad and crusty bread for wiping up every last bit of sauce. A crisp white wine like Pinot Grigio feels right, but honestly a glass of cold water works just fine too.

• A handful of arugula tossed with lemon and olive oil cuts through the richness perfectly.
• Garlic bread is never a bad idea, especially if youre feeding a crowd.
• If you want to go all in, a light tiramisu for dessert makes it feel like a proper Italian night.

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This pasta has pulled me through tired weeknights and last minute dinner guests without ever letting me down. I hope it does the same for you.

Recipe Help & Support

→ What type of pasta works best?

Penne or spaghetti are ideal as they hold the creamy sauce well, but any favorite pasta shape can be used.

→ How can I make the sauce creamier?

Stir in heavy cream slowly after simmering the tomato base to achieve a smooth, silky consistency.

→ Can fresh herbs be substituted?

Fresh basil adds brightness, but oregano or parsley can be used for a different herbal note.

→ Is it possible to adjust the spice level?

Yes, adding or omitting chili flakes allows control over the subtle heat in the sauce.

→ How to keep the sauce from thinning too much?

Reserve some pasta water to adjust consistency; add gradually to maintain desired thickness.