Quick Pasta with Tomato Cream Sauce
Your go-to easy peasy pasta recipe yet fancy enough for company! So luscious, velvety, creamy + saucy!
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.