Creamy Tomato Parmesan Pasta
A delightful and easy-to-make pasta dish that combines creamy tomato sauce with rich Parmesan, perfect for family dinners.
Equipment
- 1 Large pot for boiling pasta
- 1 Saucepan for sauce preparation
- 1 Colander
Ingredients
Pasta
- 8 oz spaghetti or penne
Sauce
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 14 oz can crushed tomatoes
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
- In a saucepan over medium heat, heat olive oil and sauté garlic until fragrant. Add crushed tomatoes and simmer for 5 minutes. Slowly stir in the heavy cream and allow the sauce to thicken slightly.
- Gradually add the grated Parmesan cheese, stirring continuously to ensure it melts smoothly into the sauce. Season with salt and pepper to taste.
- Add the drained pasta to the sauce. Toss to combine, adding reserved pasta water if needed to reach the desired consistency.
Serving
- Serve the pasta hot, garnished with fresh basil leaves and additional Parmesan cheese if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of cream or milk if necessary to loosen the sauce.
Notes
Pro Tips: Use freshly grated Parmesan for the best flavor and texture. If the sauce is too thick, add more pasta water gradually. Ingredient Substitutions: Swap heavy cream with half-and-half for a lighter version. Use gluten-free pasta for a gluten-free dish. How to Serve: Serve with a side of garlic bread and a fresh salad for a complete meal. Storage & Freshness: Keep leftovers in an airtight container in the fridge. Reheat with a splash of cream to refresh the sauce. Make-Ahead Tips: Prepare the sauce in advance and store in the fridge. Cook pasta fresh when ready to serve.