This tomatoes pasta cream sauce, made the Italian way using chopped tomatoes, is quite delicious.
It’s creamy, rich, and quite simple to prepare! Serve your preferred pasta with this dependable sauce.
Five minutes for preparation
15 minutes is the cooking time.
Total Time: 20 minutes
Serving
You will fall in love with this extraordinarily delicious pasta sauce with tomato cream when you taste it.Everyone at your dinner table will love this creamy tomato pasta sauce since it has a rich texture and an enticing flavor. Get the recipe that the Allrecipes community loves, along with storage and serving advice, right here.
1.Components of Pasta Tomato-Cream Sauce
To prepare this rich, savory, and incredibly creamy pasta sauce, you’ll need the following ingredients:
2.Garlic and Onion
To begin making this pasta cream sauce, sauté the diced onions and garlic in olive oil until they are fragrant and transparent.
3.Tomato cans
This simple cream sauce recipe uses a can of Italian-style diced tomatoes in place of fresh tomatoes.
The fluids are essential for the ideal consistency and flavor, so don’t drain the can.
4.Seasonings & Spices
A complex savory flavor (with a hint of sweetness) is contributed by the addition of salt, crushed black pepper, dried oregano, white sugar, and dried basil leaves.
5.Thick Cream
Pasta sauce cannot be made without cream! Try using half heavy cream and half milk for a somewhat lighter twist.
6.Butter
A creamy, velvety smooth finish is guaranteed with just one tablespoon of butter.
How to Prepare Pasta with Tomato Cream Sauce
The complete, detailed recipe is provided below, but here’s a quick rundown of what to expect while making this highly regarded pasta cream sauce:
Cook Garlic and Onions
Add the garlic after cooking the onions in olive oil over medium heat until they become golden.
Add Spices and Tomatoes
tomatoes, basil, sugar, oregano, salt, and pepper Bring to a boil until most of the ingredients haveevaporated and the tomatoes have cooked down.
Stir In Butter and Cream
Take the pan off the heat and mix Add the cream and butter. Put it back on the heat and simmer for five minutes or so.
Serving Recommendations
In terms of side dishes, you might want to serve this decadently creamy pasta sauce with something light to counterbalance the weight of your entree, like one of our Quick and Easy Side Salads. You can also serve it over your favorite pasta, like penne or farfalle, or pour it over gnocchi or tortellini for a heartier option. You can also mix things up a bit by adding meat, like chicken or sausage, and/or vegetables, like spinach or peppers.
How to Keep Pasta Tomato Cream Sauce Fresh
This creamy sauce can be kept in the refrigerator for up to five days in an airtight container, either on its own or with pasta. Reheat gently in the microwave or on the stove
Is It Possible to Freeze Pasta Tomato Cream Sauce?
Unfortunately, we do not advise freezing this recipe because it is cream-based. In the freezer, heavy cream has a tendency to separate. This cream sauce is best enjoyed right away or within five days.
Community Advice, Praise, and Foodies Fashion
Drdede adds, “I made this last night, and I am still thinking about it,” after serving the fettuccine sauce. “The dish was delicious and simple. Since the onions added sweetness, I skipped the sugar. To add richness, I added a splash of tomato paste and stewed tomatoes. If not, I simply followed the recipe exactly as it was written. The consistency of the sauce was exquisite.
“This pasta sauce is amazing,” exclaims sunder_mom. I add half a can of tomatoes to make it go a little farther.
It tastes great when I combine some penne pasta with steamed peas, broccoli, and chicken, then toss everything together with the sauce! My family adores it.
Ingredients
- Two teaspoons of olive oil
- One medium onion, chopped
- One minced garlic clove
- One 14.5-oz can of chopped tomatoes, undrained, in the Italian style
- One tablespoon of dried basil leaves
- Half a teaspoon of white sugar
- Half a teaspoon of dried oregano
- Half a teaspoon of salt
- One-sixth teaspoon of black pepper
- Half a cup of heavy cream
- One spoonful of butter
Instructions
- Heat the olive oil in a pan over medium heat.
- Add the onion and cook until it becomes transparent, about 5 minutes. In one last minute, stir in the garlic.
- Bring to a boil, stirring to mix in the undrained tomatoes, basil, sugar, oregano, salt, and pepper. Keep boiling for another five minutes or until the majority of the liquid has evaporated.
- Take off the heat. Add butter and cream and stir to mix.
- Put it back on the stove and simmer for five more minutes over low heat.
Nutritional Information
182 kcal
17g Fat, 7g Carbohydrates, and 2g Protein
