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Avatar photoJohnson Maya

Creamy Tomato Pasta Recipe (Easy 20-Minute Dinner)

A rich, velvety pasta dish that combines fire-roasted tomatoes with heavy cream and Parmesan for a luscious sauce that's ready in just 20 minutes. Perfect for busy weeknights or impressing guests.
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 342
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 8 oz (225g) dried penne or rigatoni
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can diced fire-roasted tomatoes
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (25g) freshly grated Parmigiano-Reggiano
  • 1/2 tsp red pepper flakes (optional)
  • 1/4 cup fresh basil, thinly sliced
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp kosher salt (for pasta water)
  • 1/2 cup reserved pasta water

Equipment

  • Large pot
  • Skillet or large sauté pan
  • Wooden spoon
  • Colander
  • Measuring cups and spoons
  • Tongs

Method
 

  1. creamy tomato pasta recipe recipeCard1
  2. Cook the Pasta – Bring a large pot of salted water to a rolling boil. Add 1 tablespoon of kosher salt per quart of water. Add the penne and cook for 9–11 minutes, or until al dente, stirring occasionally. Reserve 1/2 cup of starchy pasta water before draining. Drain the pasta and set aside.
  3. Sauté the Aromatics – While the pasta cooks, heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 4–5 minutes until translucent. Stir in minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
  4. Simmer the Tomato Sauce – Stir in fire-roasted tomatoes with their juices. Bring to a gentle simmer and cook for 6–7 minutes, breaking up tomatoes with a spoon. Let the sauce reduce slightly and deepen in flavor.
  5. Incorporate Cream and Cheese – Reduce heat to low. Stir in heavy cream and freshly grated Parmigiano-Reggiano. Whisk continuously until the sauce is smooth and creamy. Avoid boiling to prevent curdling.
  6. Combine Pasta and Sauce – Add the drained pasta to the skillet. Toss with tongs, adding reserved pasta water 2–3 tablespoons at a time until the sauce is creamy and coats the pasta evenly. Cook for 1–2 minutes over low heat.
  7. Finish and Serve – Remove from heat. Stir in half the fresh basil. Taste and adjust seasoning with salt and pepper. Divide into bowls and garnish with remaining basil and extra Parmesan.

Nutrition

Calories: 342 | Carbohydrates: 49 | Protein: 10 | Fat: 12 | Fiber: 3 | Sugar: 6

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of milk or broth to restore creaminess. Freezing not recommended due to dairy.
MAKE AHEAD: Prepare the sauce up to 3 days in advance; store refrigerated. Reheat and combine with freshly cooked pasta.
SUBSTITUTIONS: Use whole wheat or legume-based pasta for fiber. For dairy-free, substitute heavy cream with cashew cream and Parmesan with nutritional yeast.
PRO TIPS: Always reserve starchy pasta water. Sauté garlic just until fragrant to avoid bitterness. Add fresh basil off-heat to preserve color and flavor.
SERVING SUGGESTIONS: Serve with crusty bread, a side salad, or grilled chicken for added protein.
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