Making a creamy tomato pasta sauce from scratch with canned tomatoes is simple! The best part is that it can be ready by the time your pasta has cooked. Perfect for those on-the-go weeknights.
This sauce uses a can of tomato sauce for liquid, and I also add some tomato paste to punch up that tomato flavor. Garlic, Italian seasoning, butter, and cream complete it. And some freshly grated parmesan cheese takes it over the top!
How to make Penne with Tomato Cream
Canned tomato brands can vary; some tomatoes are more acidic than others. If you find the sauce is a little bit too tart, you can add a pinch of sugar to balance the flavors/enhance the sweetness of the tomatoes.
Storage: You can keep this sauce in the fridge for a few days or freeze it if you’ve got some leftovers. I’d re-warm it on low heat.
Penne with Tomato Cream
Nutrition facts: 200 calories 20 grams fat
( 1 voted )
- 1 pound of penne pasta
- 1/4 cup olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 (28 ounce) can of diced tomatoes, undrained
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Bring a large pot of water to a boil.
- Add the penne and cook according to package directions.
- Meanwhile, heat the olive oil in a large saucepan over medium heat.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Add the tomatoes, cream, salt, and pepper and cook until heated through, about 10 minutes.
- Drain the penne and add it to the saucepan with the tomato cream sauce.
- Toss to combine.
- Serve warm.
Nutritional information is provided as a courtesy and should be construed as an estimate rather than a guarantee.
Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
I don't recommend subbing the cream with something that has a lower fat content, as it's likely to curdle due to the acid in the tomatoes.
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