Pasta With A Tomato Or Cream Sauce Recipe

Bring water to a boil

In a large pot bring 4 qt water to a rolling boil. Add 1 tbsp salt once boiling.

Cook pasta

Add 12 oz dried pasta to boiling salted water and cook, stirring occasionally, until al dente according to package instructions (usually 8–12 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside. If desired, toss with 1 tsp olive oil to prevent sticking.

Start the soffritto

Heat 2 tbsp extra-virgin olive oil in a large skillet over medium heat. Add 1 cup finely chopped onion and sauté until translucent and starting to soften, about 5–7 minutes. Add 3 minced garlic cloves and cook until fragrant, about 30–45 seconds, taking care not to burn.

Build the tomato base

Stir in 2 tbsp tomato paste and cook 1–2 minutes to deepen the flavor. Add the 28 oz can of crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp sugar (optional), and 1 tsp salt. Stir to combine and bring to a gentle simmer.

Simmer and finish

Reduce heat to low and simmer the sauce, uncovered, 10–15 minutes to thicken slightly. Taste and adjust seasoning with black pepper and additional salt if needed. If the sauce tastes too acidic, add a touch more sugar. If you like heat, stir in up to 1 tsp red pepper flakes. Stir in torn fresh basil at the end for freshness.

Combine with pasta

Add the drained pasta to the skillet with the tomato sauce. Toss to coat, adding reserved pasta water a few tablespoons at a time if the sauce needs loosening (use up to 1/2 cup). Cook together 1–2 minutes so the pasta absorbs some sauce. Serve topped with grated cheese and extra basil or parsley.

Sauté aromatics

In a large skillet melt 2 tbsp butter over medium heat. Add 1 tbsp finely minced shallot or small onion and sauté until soft, about 2–3 minutes. Add 1 minced garlic clove and cook 30–45 seconds until fragrant.

Add cream and reduce

Pour in 1 cup heavy cream and bring to a gentle simmer. Reduce heat to low and simmer 3–5 minutes to slightly thicken. Stir occasionally to prevent skin forming.

Finish the sauce

Stir in 1 cup grated Parmesan cheese until melted and smooth. Add 0.5 tsp lemon zest (optional) and season with 0.75 tsp salt and 0.5 tsp freshly ground black pepper. If the sauce becomes too thick, loosen with reserved pasta cooking water, 1–2 tbsp at a time, until it reaches your desired consistency. Stir in 2 tbsp chopped parsley or chives for freshness.

Combine with pasta

Add the drained pasta to the cream sauce and toss over low heat 1–2 minutes so the pasta is evenly coated and the sauce clings. If needed, add a splash of pasta water to help emulsify. Serve immediately with extra grated cheese and chopped herbs.

Portion pasta into bowls or onto plates. Sprinkle with 1/2 cup grated Parmesan or Pecorino and garnish with extra basil or parsley. Grind additional black pepper to taste. Serve hot.