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Creamy Tomato Pasta Sauce Recipe

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4 from 8 reviews

A rich and creamy tomato pasta sauce that combines the sweetness of tomato sauce with the smoothness of heavy cream and the sharpness of Pecorino Romano cheese, perfect for tossing with al dente pasta for a quick and flavorful meal.

  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Ingredients

Pasta

  • 8 oz dry pasta

Sauce

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 medium shallot, finely diced
  • 4 garlic cloves, finely chopped
  • 1 tablespoon tomato paste
  • 1 1/2 cups tomato sauce (passata)
  • 1 cup heavy cream
  • 1/3 cup Pecorino Romano, grated
  • Salt and freshly ground black pepper, to taste
  • Fresh basil leaves (optional, for garnish)

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil and cook the dry pasta according to package instructions until al dente. Reserve 1-2 cups of the pasta cooking water before draining.
  2. Prepare the base: While pasta cooks, heat olive oil in a large pan over medium heat and melt the butter in it.
  3. Sauté shallot and garlic: Add finely diced shallot and chopped garlic to the pan and sauté for 2-3 minutes until they become translucent and fragrant, stirring frequently.
  4. Add tomato paste and sauce: Stir in the tomato paste and cook for 30 seconds to deepen the flavor, then pour in the tomato sauce (passata) and let it simmer for 2-3 minutes over low to medium heat.
  5. Incorporate cream: Stir in the heavy cream and continue to simmer on low heat for 3-5 minutes, allowing the sauce to thicken to your preferred consistency.
  6. Season and combine: Season the sauce with salt and freshly ground black pepper to taste. Toss the cooked pasta into the sauce, adding some reserved pasta water if the sauce is too thick to help loosen it up.
  7. Finish with cheese and basil: Turn off the heat, stir in the grated Pecorino Romano and fresh basil leaves if using. Toss well to combine and serve immediately, garnished with extra grated Pecorino if desired.

Notes

  • Reserve pasta cooking water to adjust sauce consistency perfectly.
  • Use good quality tomato sauce (passata) for best flavor.
  • Fresh basil adds a bright, aromatic touch but can be omitted if unavailable.
  • For a lighter sauce, substitute heavy cream with half-and-half or milk, though the texture will be less creamy.
  • Serve with freshly grated Pecorino Romano for added sharpness.

Find it online: https://cheftinaskitchen.com/creamy-tomato-pasta-sauce-recipe/