Creamy Tomato Pasta

How to make a Creamy Tomato Pasta.

Ingredients: Serves 4

  • 350g pasta of your choice
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 large shallot, finely chopped
  • 3 garlic cloves, minced
  • ½ teaspoon of red pepper flakes
  • ¼ cup dry white wine
  • 2 tablespoons tomato paste
  • 1 cup heavy cream
  • 1 cup finely grated Parmigiano-Reggiano, plus more to serve
  • Flaky sea salt, to serve
  • Basil leaves, roughly torn, to serve


  1. In a large pan over medium high heat, add the butter and olive oil.
  2. Once the oil begins to shimmer, add the shallots and cook for 3 minutes, stirring occasionally, until softened and aromatic.
  3. Add the garlic and red pepper flakes and cook for 1 minute, until fragrant.
  4. Add the white wine and cook for 2 minutes, until the alcohol has evaporated.
  5. Add the tomato paste and cook for 3 minutes, stirring often, until deeply caramelized.
  6. Add the heavy cream, salt, and pepper, and stir to combine.
  7. Reduce heat and simmer for 10 minutes, until slightly thickened.
  8. Meanwhile, prepare pasta according to package instructions in a pot of salted water until al dente, reserving ½ cup pasta water.
  9. Add the drained pasta, Parmigiano-Reggiano, and ¼ cup of the pasta water to the sauce, stirring until the sauce has fully coated all of the pasta.
  10. For a thinner sauce, add more water.
  11. Serve the pasta with more Parmigiano-Reggiano, flaky sea salt and basil.
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