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Creamy Pasta Pomodoro

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Creamy Pasta Pomodoro is my go-to comfort dish when I want something simple but deeply satisfying. Pasta is tossed in a silky tomato-based sauce enriched with cream and Parmesan for the perfect balance of tangy, sweet, and savory flavors.

Ingredients

  • Pasta (spaghetti, penne, or rigatoni) – 12 oz
  • Olive oil – 2 tbsp
  • Garlic – 3 cloves, minced
  • Onion – 1 small, finely chopped
  • Crushed tomatoes (canned) – 1 can (28 oz)
  • Heavy cream – ½ cup
  • Butter – 2 tbsp
  • Parmesan cheese – ½ cup, grated
  • Fresh basil or parsley – chopped, for garnish
  • Salt and pepper – to taste
  • Red pepper flakes (optional) – ¼ tsp

Instructions

  1. Cook pasta in salted boiling water until al dente. Reserve ½ cup of pasta water and drain the rest.
  2. In a large skillet, heat olive oil over medium heat. Add garlic and onion; sauté until soft and fragrant.
  3. Add crushed tomatoes, salt, pepper, and red pepper flakes. Simmer uncovered for 10–15 minutes.
  4. Stir in heavy cream, butter, and Parmesan cheese. Let the mixture melt into a smooth, creamy sauce.
  5. Add cooked pasta to the sauce and toss to coat, using reserved pasta water as needed to loosen the sauce.
  6. Garnish with chopped basil or parsley and additional grated Parmesan before serving.

Notes

  • Add sautéed mushrooms or spinach to bulk it up.
  • Include grilled chicken, shrimp, or Italian sausage for added protein.
  • Use cashew cream and vegan Parmesan for a dairy-free version.
  • Whole wheat or gluten-free pasta can be used to suit dietary needs.
  • Store leftovers in the fridge up to 3 days. Reheat with a splash of milk or water.

Nutrition

Find it online: https://cookedbymaya.com/creamy-pasta-pomodoro/