Use frying tomato paste heavy cream pasta for amazing recipe

For making an amazing and cheap recipe, you can use a combination of frying or caramelized tomato paste with cream pasta sauce that is rather heavy.

Tomato Pasta that is Extremely Simple and Creamy

This recipe for creamy tomato pasta may be put together in a short amount of time and employs common ingredients. You’re going to adore the velvety tomato sauce!

It is not difficult to make a creamy tomato pasta sauce from scratch by using canned tomatoes. The best part is that it can be ready by the time your pasta is done cooking, which is a real time saver. Ideal for those busy weeknights when you’re on the go.

The liquid component of this sauce comes from a jar of tomato sauce, and I also include some tomato paste so that the tomato flavor is really brought out.

The dish is finished up with garlic, Italian seasoning, butter, and cream. The finishing touch is some freshly grated parmesan cheese, which really takes it to the next level.

Recipe notes & tips:

There are many different kinds of canned tomatoes, and some types of tomatoes are more acidic than others. My favorite brands are Mutti and DeLallo.

If you think the sauce has a bit too much acidity, you can adjust the flavor by adding a little bit of sugar to help balance the flavors and bring out the natural sweetness of the tomatoes.

On Instagram, I was asked by a few readers from the United Kingdom what they could use in place of tomato sauce, and I believe that passata would be a suitable alternative.

It is not something that I would recommend switching out the cream for, even for something with less fat. Because of the acidity of the tomatoes, the sauce may become separated or curdled.

You are free to use any kind of pasta that you have on hand (I love penne for this sauce because those little tubes are so nicely coated).

Because you can use this sauce on a variety of other foods, such as chicken or shrimp, for example, you don’t even need the pasta if you don’t want to! Alternately, if you want a more substantial supper, you might thicken the sauce with some cooked chicken, shrimp, or any type of protein of your choosing.

If you want to give it a little more flair, you can add some spinach or other vegetables near the end of the cooking time and toss them in.

You could definitely alter the herbs up a bit… some dried oregano or basil would work really well in this recipe. I use Italian seasoning in this recipe since it is a terrific all-purpose herb blend, but you could definitely use something else instead. If you happen to have some fresh herbs on hand, you may even put those in.

Storage: If you have any extra sauce after using it, you can either put it in the freezer or keep it in the refrigerator for up to a week. I would re-warm it over a low-heat setting.

Pasta with a Creamy Tomato Sauce

This recipe for creamy tomato pasta may be put together in a short amount of time and employs common ingredients. You’re going to adore the velvety tomato sauce!


8 ounces of uncooked pasta 2 tablespoons of butter 2 to 3 cloves of minced garlic 2 tablespoons of tomato paste 1 can of tomato sauce (14 fluid ounces) 3/4 cup of heavy cream 1/4 teaspoon of Italian seasoning Salt and pepper to taste 8 ounces of uncooked pasta 1 can of tomato sauce (14 fluid ounces)

Parmesan cheese that has been freshly grated and added to the dish before serving, to taste


Bring a big pot of salted water to a boil, add your pasta, and cook it until it is al dente, following the instructions on the package.

In the meantime, put the butter in a skillet and set it over medium-high heat. This should be done as soon as the pasta begins to cook. After it has melted, add the garlic and continue to cook it while stirring regularly for another minute.

Put the cream, tomato paste, tomato sauce, and Italian seasoning in a bowl and mix well. Mix it up until it’s completely even and smooth.

Allow the sauce to simmer for about 5 minutes, or until it has reached the desired consistency in terms of thickness (it should be very gently bubbling, so you may need to turn down the heat).

To taste, season the sauce with salt and pepper, but keep in mind that I like to use a lot of both. If the flavor of the sauce seems a little too sharp or sour for your taste, try stirring in a tiny bit of sugar.

After the pasta has been drained, mix it in with the sauce (add a splash of hot pasta water if the sauce gets too thick). Serve right away with a generous amount of grated parmesan cheese on top.

NOTES Because of the acid in the tomatoes, I do not advocate substituting the cream with something that has a lower fat level because it increases the likelihood that it may curdle.

The nutritional information that is provided is done so just as a courtesy, and readers are cautioned to take the information as an approximation rather than a guarantee. Salt & Lavender does not guarantee the correctness of this information and does not provide any assurances that the ingredients will be consistent.

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