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Creamy Tomato Pasta

Creamy Tomato Pasta Recipe

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 12 oz (340 g) spaghetti
  • 1 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 can (15 oz / 425 g) crushed tomatoes
  • 2 cups (480 ml) vegetable broth
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes
  • ½ tsp fine sea salt
  • ½ cup (120 ml) heavy cream
  • ½ cup (50 g) freshly grated Parmesan
  • freshly ground black pepper

Method
 

  1. Heat the olive oil in a large skillet over medium heat. Cook the onion for about 4 minutes until soft, then add the garlic and cook for 1 minute.
  2. Add the broth, crushed tomatoes, oregano, red pepper flakes, and salt. Add the spaghetti, pressing it into the liquid, and bring to a boil. Reduce to a simmer, cover, and cook for about 12 minutes, stirring every 4 minutes, until the pasta is tender and most of the liquid is absorbed.
  3. Remove the pan from the heat. Stir in the heavy cream and Parmesan until the cheese melts and the sauce is smooth and glossy.
  4. Toss the pasta with tongs, divide among bowls, and top with extra Parmesan and black pepper.

Notes

The sauce thickens as it sits, so if it becomes too tight after a few minutes, stir in a splash of broth or milk. This pasta is at its creamiest right after cooking but can be refrigerated and reheated.