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If you’re dreaming of a restaurant-quality pasta you can whip up in minutes, this Creamy Tomato Pasta is for you. A silky, luscious tomato sauce infused with aromatic garlic and a gentle kick of chili heat clings to every strand of spaghetti, creating an absolutely irresistible dish. It’s the ultimate weeknight indulgence that feels incredibly gourmet but comes together with minimal effort.
Why This Creamy Pasta Is Pure Magic!
Oh, this Creamy Tomato Pasta… it knows how to flirt. The real magic is in the way it plays with your senses. It all starts with a slow dance between the rich, sweet tomato and the creamy sauce, but then comes that naughty little wink of chili heat that completely electrifies everything. It’s bold, it’s exciting, and it’s just enough to leave you wanting more.
And the way the sauce hugs every single curve of the spaghetti? It’s sinfully silky. This isn’t just dinner; it’s a quick and easy love affair on a plate, ready in minutes. It’s our little secret for a night of pure, unadulterated pleasure. Go on, give in to temptation. I promise you won’t regret it.
The Cast of Characters
To create something this seductive, you don’t need a long list of complicated characters. We’re just inviting a few key players to the party, each one bringing a little something special to make this dish absolutely unforgettable.
Here’s who we’re playing with today:
- Garlic: The warm, inviting whisper that sets the mood. We’ll mince it finely to make sure its intoxicating aroma infuses every corner of the sauce.
- Spicy Red Chili: Our daring little secret. A finely chopped touch brings a gentle, surprising heat that builds with every bite, keeping things interesting until the very end.
- Cream: This is what gives our sauce its sinfully silky body. It’s the luxurious touch that turns a simple tomato sauce into a velvety embrace for the pasta.
- Parmesan Cheese: Think of this as the final, salty kiss. Freshly grated, of course. It melts just so, adding a sharp, nutty finish that makes it impossible to stop at just one taste.
Note: See the Recipe Note for a full list of ingredients and measurements.
The Art of Seduction
Ready for a little kitchen romance? This method is my secret—a slow dance that builds incredible layers of flavor. Trust me, it’s worth every single moment.
- Create the Elixir. In a pot, combine your water, salt, olive oil, tomato purée, parsley, and basil. Let this simmer for 10 minutes to create the very soul of our dish.
- Start. In a separate pan, warm the olive oil. Add the garlic and sizzle until fragrant and golden—the first warm whisper.
- Now the Heat. Add your finely chopped chili to the garlic and stir them together for 2 minutes, building a gentle, thrilling heat.
- A Bold Move. Add the dry pasta directly to the pan. Stir, letting it toast slightly and soak up all those gorgeous aromatics.
- The First Embrace. Pour in your Pomodoro sauce, tossing to lovingly coat every single strand.
- The Slow Dance. Begin adding your warm broth one spoonful at a time, stirring often. Let the pasta drink up the liquid before adding the next. Continue this until the pasta is plump with flavor.
- The Perfect Bite. Taste it. Cook until it’s perfectly al dente, with just a little resistance. Add a final splash of broth if you need it.
- The Velvet Touch. Lower the heat and stir in the cream. Watch the sauce blush into a gorgeous, velvety pink.
- Present. Don’t just serve it; present it. Swirl your magnificent pasta onto a plate, piling it high.
- The Final Caress. Garnish with fresh basil leaves, a sprinkle of Parmesan, and a last drizzle of olive oil.
Perfect Partners in Crime
While this Creamy Tomato Pasta is a heartbreaker all on its own, it loves to share the spotlight with a few perfect companions. You’ll absolutely want my Easy Cheesy Garlic Bread on hand to chase every last drop of that divine sauce around the plate—leaving any behind is simply not an option. For a cool, fresh counterpoint that echoes the dish’s Italian soul, my vibrant Caprese Pasta Salad offers a beautiful contrast of temperatures and textures. And to add a touch of savoury elegance, my Garlic Green Beans with Parmesan make for the perfect partner on the plate.
FAQs
This is the key to that incredible texture. Cooking the pasta this way coaxes out its natural starches. Those starches then emulsify with the broth, creating a divinely creamy sauce that clings to every strand. It’s a little trick for a big result.
Don’t panic! Cream is delicate and dislikes high heat. This usually happens if the pan is too hot when the cream goes in. Always lower the heat to a gentle whisper before stirring in the cream for a perfectly smooth, velvety sauce every time.
Absolutely! Heavy cream will make the dish even richer and more decadent, perfect for when you’re feeling extra indulgent. The light version is just as divine, but some nights call for pure pleasure.
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Creamy Tomato Pasta Recipe
Ingredients
For the Flavor Broth:
- 1 l water
- 5 g salt
- 8 ml olive oil extra virgin
- 300 g tomato puree
- 50 g Italian parsley
- 48 g fresh basil
For the Pasta:
- 20 ml olive oil
- 10 g garlic about 3-4 cloves, minced
- 1 whole red chili finely chopped
- 200 g pasta dried spaghetti works best
- 150 ml pomodoro sauce of your choice!
- 20 g parmesan cheese or pecorino romano freshly grated
- 120 ml light cream
For Garnish:
- 20 g parmesan cheese or pecorino romano freshly grated
- basil leaves extra for serving, optional
- drizzle olive oil for serving, optional
Instructions
- In a pot, combine the water, salt, olive oil, tomato purée, Italian parsley, and basil. Cook over medium-high heat for 10 minutes to create the broth.
- In a separate large pan, heat the olive oil over medium heat. Sauté the minced garlic for 2 minutes until fragrant.
- Add the finely chopped chili to the pan and sauté for another 2 minutes, stirring constantly.
- Add the dry pasta to the pan and stir to coat it in the garlic and chili oil.
- Pour in the Pomodoro sauce and half of the parmesan cheese or pecorino romanostir to combine.
- Add a large spoonful of the hot broth to the pan. Keep stirring as the pasta begins to absorb it.
- After about 4 minutes, add a second spoonful of broth to the pan.
- Add a third spoonful of broth and continue stirring.
- Continue cooking until the pasta is al dente, adding more broth if needed. Taste to check for doneness.
- Once the pasta is cooked, lower the heat and stir in the cream until fully combined.
- Plate the pasta and garnish with fresh basil leaves, the other half of the grated Parmesan cheese, and a drizzle of extra virgin olive oil.
Notes
- The Perfect Bite: The key to truly magnificent pasta is cooking it al dente (“to the tooth”). It should have a confident, firm bite, never mushy. Since we’re using a special cooking method, your senses are the best guide. Trust them and continue tasting as you go—it’s the only way to know when it has reached perfection!
- Control the Heat: You are in complete control of the passion in this dish. Whether you want a gentle whisper of warmth or a fiery kiss of spice is all up to you. Feel free to adjust the amount of chili to create your own perfect love story.
- Fresh is Best: There’s nothing like the vibrant life that fresh herbs bring to a dish. Fresh basil and parsley will give your broth and final garnish a beautiful, aromatic perfume that dried herbs just can’t replicate. Of course, dried will work in a pinch, but for that truly show-stopping flavour, go fresh if you can.
- More Protein this is a vegetarian dish, however feel free to add cooked ground beef, shrimp (prawns), rotisserie chicken, turkey or any protein of your choice
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
