What is tomato pasta called?

A simple pasta with a tomato-based sauce is most famously known in Italian as Pasta al Pomodoro , which literally translates to "pasta with tomato." However, when cream is added, like in this recipe, it's often referred to as Pasta alla Vodka (even without the vodka), Pink Sauce Pasta , or simply Creamy Tomato Pasta .

How to make a simple tomato pasta?

The key to a simple tomato pasta is to let high-quality ingredients shine. The most basic version involves sautéing garlic in good olive oil, adding high-quality crushed tomatoes, seasoning with salt, and simmering until the flavors meld. The secret is to finish the dish by tossing the cooked pasta directly in the sauce with a splash of the starchy pasta water, which helps create a cohesive, non-watery sauce that clings to the pasta.

What to add to tomato pasta to make it better?

To elevate any tomato pasta , consider these additions: For Richness: A knob of butter or a splash of heavy cream at the end will create a more luxurious texture. For Depth: Sautéing a bit of tomato paste before adding the sauce, or simmering the sauce with a Parmesan rind, adds a huge boost of umami. For a Kick: A pinch of red pepper flakes provides a gentle, warming heat. For Freshness: Finishing with fresh herbs like basil, parsley, or oregano brightens up all the flavors.

What are the names of tomato pasta?

Italian cuisine has many famous named sauces. Beyond the simple Pasta al Pomodoro , there is: Arrabbiata: A spicy sauce made with garlic, tomatoes, and dried red chili peppers cooked in olive oil. Puttanesca: A pungent, flavorful sauce made with tomatoes, olives, capers, and anchovies. Bolognese: A rich, slow-cooked meat sauce (ragù) that is much more than just a simple tomato sauce.

best Creamy Tomato Pasta (Ready in 20 Minutes!)

Name: The Ultimate Creamy Tomato Pasta (Ready in 20 Minutes!)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian-American
Ingredients: 8 ounces (225g) uncooked pasta (fettuccine, penne, or rigatoni); 2 tablespoons unsalted butter; 2-3 cloves garlic, minced; 2 tablespoons tomato paste; 1 (14-ounce) can tomato sauce; 3/4 cup heavy/whipping cream; 1/4 teaspoon Italian seasoning; Salt & black pepper, to taste; Pinch of sugar (optional, to balance acidity); Freshly grated Parmesan cheese, for serving

Description

Make the best Creamy Tomato Pasta in just 20 minutes! This easy recipe uses simple pantry ingredients to create a rich, velvety pink sauce the whole family will adore. It’s the ultimate comfort food for busy weeknights.

Ingredients

Scale

8 ounces (225g) uncooked pasta (fettuccine, penne, or rigatoni)
2 tablespoons unsalted butter
2–3 cloves garlic, minced
2 tablespoons tomato paste
1 (14-ounce) can tomato sauce
3/4 cup heavy/whipping cream
1/4 teaspoon Italian seasoning
Salt & black pepper, to taste
Pinch of sugar (optional, to balance acidity)
Freshly grated Parmesan cheese, for serving

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Instructions

Cook Pasta: Boil a large pot of generously salted water. Cook pasta according to package directions until al dente. Before draining, reserve about one cup of the starchy pasta water.
Sauté Garlic: While the pasta cooks, melt butter in a large skillet over medium-high heat. Add the minced garlic and sauté for 30-60 seconds until fragrant, stirring constantly.
Toast Tomato Paste: Stir in the tomato paste and cook for one minute, stirring, to deepen the flavor.
Create Sauce: Pour in the tomato sauce, heavy cream, and Italian seasoning. Stir until smooth and bring to a gentle simmer. Cook for about 5 minutes until slightly thickened.

The magic happens when the tomato sauce and heavy cream combine to create this velvety, rich pink sauce.

Season & Combine: Season the sauce with salt and pepper. Add an optional pinch of sugar if the sauce tastes too acidic. Drain the pasta and add it directly to the skillet with the sauce. Toss to coat everything evenly. If the sauce is too thick, add a splash of the reserved pasta water.
Serve: Serve immediately, garnished with a generous amount of freshly grated Parmesan cheese.

Notes

Don’t Overcook Garlic: Be careful not to let the garlic brown, or it will become bitter.
Full-Fat Cream: For the richest sauce, use full-fat heavy or whipping cream.
Pasta Water is Key: Don’t forget to reserve some pasta water! It’s the secret to a perfectly silky sauce.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Lunch & Dinner
Method: Sautéing, Boiling
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving (approx. 1/4 of the recipe)
Calories: 585 kcal
Sugar: 9 g
Sodium: 480 mg
Fat: 31 g
Saturated Fat: 18 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 62 g
Fiber: 5 g
Protein: 15 g
Cholesterol: 95 mg