Creamy Tomato Pasta

Velvety, rich, and bursting with flavor—this Creamy Tomato Pasta combines the comforting tang of tomato paste with the indulgent creaminess of cheddar and parmesan. Finished with herbs, garlic, and a hint of heat, it’s a one-pan wonder that feels like a hug in a bowl.

Iram Mansoor

Creamy Tomato Pasta

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Velvety, rich, and bursting with flavor—this Creamy Tomato Pasta combines the comforting tang of tomato paste with the indulgent creaminess of cheddar and parmesan. Finished with herbs, garlic, and a hint of heat, it’s a one-pan wonder that feels like a hug in a bowl.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 Servings

Ingredients Method Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

• 250 g pasta of choice (penne, rigatoni, fusilli, or spaghetti work well)
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil or neutral oil
• 2 tbsp freshly minced garlic
• 1/2 medium onion, finely diced
• 4 tbsp tomato paste
• 1-1/2 cups unsweetened heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup freshly grated parmesan cheese
• Salt, to taste
• 1 tsp black pepper
• 1 tbsp garlic powder
• 1 tsp red chili flakes (adjust to taste)
• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika
• 1/2 cup reserved pasta cooking water
• 1 tbsp fresh parsley, chopped (for garnish)

Method

 

Cook the Pasta:

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set pasta aside.

Start the Sauce:

1. In a large skillet or saucepan over medium heat, heat the oil and add 1 tablespoon of butter.
2. Once melted, add the minced garlic and sauté for 30–60 seconds until fragrant.

Add Onion and Tomato Paste:

1. Stir in the diced onion and cook until soft and translucent, about 3–4 minutes.
2. Add the tomato paste and cook for 1–2 minutes, stirring constantly, until it darkens slightly in color.

Season the Base:

1. Deglaze the pan with a splash of water if needed, scraping up any browned bits.
2. Stir in salt, black pepper, garlic powder, Italian seasoning, smoked paprika, and red chili flakes.

Add Cream and Cheese:

1. Pour in the heavy cream and stir to combine. Bring to a gentle simmer. Add the remaining 2 tablespoons of butter and let it melt.
2. Reduce heat to low and stir in the cheddar and parmesan cheeses.
3. Mix until smooth and creamy.

Combine with Pasta:

1. Add the cooked pasta to the sauce and toss until fully coated.
2. If the sauce is too thick, stir in reserved pasta water, a little at a time, until desired consistency is reached.

Garnish and Serve:

1. Serve hot, garnished with chopped fresh parsley.
2. Pair with garlic bread or a side salad for a complete meal.

Notes

• Cheese Matters: Use high-quality aged cheddar and freshly grated parmesan for the best flavor and melt.
• Customize: Stir in cooked chicken, shrimp, or sautéed mushrooms for added protein.
• Make It Spicier: Increase chili flakes or add a dash of hot sauce to kick up the heat.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream to loosen the sauce.

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