Nani's Creamy Tomato Pasta
This comforting pink pasta sauce is a family favorite that comes together in just twenty minutes.
recipesbynani.comThere is something so special about a bowl of pasta coated in a rich, velvety pink sauce. This recipe uses simple pantry staples like canned tomatoes and cream to create a meal that feels fancy but is actually very easy to pull together on a busy weeknight.
My biggest tip is to grate your parmesan cheese fresh from a block instead of using the pre grated kind. It melts so much better and gives you that silky smooth texture we all love in a good Italian sauce.
🧺 Ingredients
- 1 pound penne pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- Salt and black pepper to taste
👩🍳Instructions
- 1
Bring a large pot of salted water to a boil and cook the penne according to the package directions until al dente.
- 2
While the pasta cooks, heat the olive oil in a large pan over medium heat.
- 3
Add the minced garlic and cook for about one minute until it smells fragrant but not browned.
- 4
Pour in the crushed tomatoes and let them simmer for about five minutes to thicken slightly.
- 5
Reduce the heat to low and stir in the heavy cream and parmesan cheese until the sauce turns a lovely pink color.
- 6
Drain the pasta and toss it directly into the sauce.
- 7
Stir in the fresh basil and season with salt and pepper before serving.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. If the sauce thickens too much after chilling, just add a tiny splash of water or milk when you reheat it on the stove.
Made this recipe? Let us know how it went.
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