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–+ servings

Quick Pasta with Tomato Cream Sauce

Yield: 4 servings
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Your go-to easy peasy pasta recipe yet fancy enough for company! So luscious, velvety, creamy + saucy!
5 stars (1 rating)

Ingredients

  • 12 ounces cavatelli pasta
  • 3 tablespoons unsalted butter
  • 1 small onion, diced
  • 1 (4.46-ounce) tube tomato paste
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon crushed red pepper flakes, optional
  • ¼ cup dry red wine
  • 1 (14-ounce) can pureed or crushed tomatoes
  • 1 teaspoon sugar
  • ⅔ cup heavy cream
  • ⅓ cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoon chopped fresh parsley leaves

Equipment

Instructions

  • In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.
  • Melt butter in a large cast iron skillet over medium high heat. Add onion to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes.
  • Stir in tomato paste, garlic, Italian seasoning and crushed red pepper flakes until the tomato paste begins to brown and caramelize, about 4-5 minutes.
  • Stir in wine, scraping any browned bits from the bottom of the skillet.
  • Stir in tomatoes and sugar. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and thickened, about 8-10 minutes.
  • Stir in heavy cream and Parmesan until well combined and cheese has melted, about 1 minute.
  • Stir in pasta and reserved pasta water, about 1/4 cup at a time, until desired consistency is reached; season with salt and pepper, to taste.
  • Serve immediately, garnished with parsley, if desired.