This is my go-to pink sauce pasta recipe for a dish that’s creamy, indulgent, and exploding with flavour! This is a great dinner idea for weeknights when you want to make something easy and curl up with a bowl of pasta watching your favourite show.
WHY YOU’LL LOVE THIS RECIPE
- How do you achieve a creamy pink sauce? Whipping cream mixed with tomato sauce creates a beautiful pink pasta sauce colour. Additional ingredients like crumbled feta cheese, sundried tomatoes, shallots, garlic, and oregano take this simple dish to the next level!
- This is a wonderful recipe for pasta night if you’re looking to create a creamy pasta recipe with just a handful of ingredients!
- While you can make this recipe in less time if you’re in a hurry, the longer you simmer the tomato sauce, the sweeter the sauce will be. So it’s worth it to let it simmer for about 30 minutes before adding in the whipping cream and feta cheese.
INGREDIENT NOTES
Olive oil: I like using extra virgin olive oil, but you can use regular olive oil or another vegetable oil if you’d like. The timing of ingredients is essential for the success of this sauce, so I wouldn’t recommend using butter instead of oil when sautéeing the shallots, garlic, and sundried tomatoes.
Shallots: I think shallots are underrated, and I love the flavour they add to savoury dishes! But if you don’t like shallots or can’t find them, you can use finely diced white onion instead. If you are going to use white onion, I would recommend using 1/2 a cup of white onion, finely diced.
Fresh garlic cloves: Finely dice the garlic but keep an eye on it so that it doesn’t burn when simmering with the olive oil.
Can of Italian peeled plum tomatoes: I use a can of Italissima peeled plum tomatoes for this recipe. I find Italian tomatoes have the most flavour and mild acidity. Another great brand is San Marzano. You can pour the tomatoes (including the juice) into a bowl and use your hands or a fork to squish the tomatoes together.
Sugar: Adding sugar to the tomato sauce will reduce some of the tartness from the tomatoes and result in a slightly sweeter flavour for the sauce.
Whipping cream: The high-fat content in whipping cream will reduce the possibility of the sauce curdling. Letting the whipping cream come to room temperature before adding it to the sauce will also reduce the chance of the sauce curdling.
Sundried tomatoes: Sundried tomatoes are optional but add a nice texture and flavour to the sauce. You can add as many as you like! I slice them into smaller pieces for this sauce.
Crumbled feta cheese: Feta adds saltiness and cheesiness (is that a word? I’m not sure, but I’m going to use it, haha). If you don’t have feta or don’t love the taste, you can use grated parmesan cheese or shredded mozzarella. Mozzarella cheese has a light and subtle flavour but will still give you the cheesiness you desire.
Dried oregano or fresh oregano: Dried herbs are more potent, so if you’re using half a teaspoon of dried oregano, you’ll need about one teaspoon of fresh oregano.
Red pepper flakes: These are optional, but they add a little bit of heat to the pasta sauce.
Pasta: I use 500 grams of penne pasta, but you can use whichever type of pasta you like the most!
Can You Add Cream To Tomato Sauce Without Curdling?
Yes, you can! But follow these tips for the best results.
The acidity of the tomatoes is what can cause tomato-based sauces to curdle when you add dairy products. Let the whipping cream come to room temperature before adding it to the tomato sauce. The good news is that whipping cream has a higher fat content, so it’s less vulnerable to curdling.
Another tip is adding the whipping cream at the very end and ensuring that the heat is on the very lowest setting. Do not let the sauce come to a boil once the whipping cream, feta or another dairy product has been added.
What’s The Best Pasta To Serve Creamy Tomato Sauce With?
This is totally up to you! I use penne pasta for this recipe, but a few popular options are fettuccine, tagliatelle (my personal favourite pasta), cheese ravioli, or gluten-free pasta. The best part about this sauce is that it tastes great with any kind of pasta or pasta shape!
HOW TO MAKE CREAMY TOMATO PASTA SAUCE: STEP BY STEP
STEP 1: Measure the whipping cream and let it sit out at room temperature while preparing the sauce.
STEP 2: Boil the pasta in a large saucepan according to the package instructions. Below are a few helpful tips!
- Add about a teaspoon of olive oil to the pasta water. Adding oil will prevent the pasta from sticking together.
- Add a teaspoon of salt to the water once the water is boiling. This adds flavour to the pasta.
- Reserve a little pasta water in case you need it (about 1/4 cup)
- Drain the pasta using a strainer and rinse well with cold water. This will stop the pasta from cooking longer and will also get rid of any excess starch.
- Cook the pasta until it’s al dente. When you pour the creamy tomato sauce over the pasta, it will continue to absorb the sauce. If the pasta is overcooked, it may get mushy, which is something we don’t want to happen!
STEP 3: While the pasta cooks, peel and dice the garlic, shallots, and sundried tomatoes. Heat two tablespoons of extra virgin olive oil in a small saucepan. Add in the shallots, garlic, and sundried tomatoes. Sautée on medium-low heat until fragrant, soft and translucent. It takes about 5-7 minutes. Keep the heat low and stir often with a spoon so that the garlic, shallots, and sundried tomatoes don’t burn.
STEP 4: When the pasta is ready, strain the pasta and rinse with cold water. In a separate saucepan, heat two tablespoons of butter. Let the butter brown until fragrant, and then add the pasta. Stir the pasta so that it is well coated with butter. Set aside the pasta in the pot.
STEP 5: Once the garlic, onions and sundried tomatoes have simmered for about 5-7 minutes – add in a whole can of Italian peeled plum tomatoes (including the juice), salt, sugar, dried oregano, a pinch of red pepper flakes, and 1/2 cup of warm water.
Keep the sauce on low heat and let it gradually reduce and thicken. Let the sauce simmer uncovered on low to medium heat for 30 minutes. The longer the sauce cooks, the sweeter and more flavourful it will be.
STEP 6: Once the sauce thickens, lower the heat to low and add in the room-temperature whipping cream and crumbled feta cheese. Stir together. Keep the heat low and let the sauce simmer on very low heat for 2-3 minutes. If the heat is too high, the sauce will curdle. If the sauce gets too hot, instantly remove it from the heat and stir.
STEP 7: Heat the pasta on low heat and pour the creamy tomato sauce over the cooked pasta in the large saucepan. Stir together and sprinkle with additional crumbled feta cheese. Remove from the heat.
You can control how much sauce you add to the pasta. You don’t have to combine the pasta with the sauce if you’d like. For example, you could serve each plate with pasta and then top with creamy tomato sauce.
STEP 8: Serve in individual plates or bowls and top with grated parmesan cheese, fresh basil, or crumbled feta cheese!
STORING & RE-HEATING
How To Store Creamy Tomato Sauce?
Let the sauce cool completely before storing it in the fridge. You can store tomato cream sauce in the refrigerator in an airtight container for up to four days.
How To Reheat Creamy Tomato Sauce?
You can easily reheat creamy tomato sauce in a frying pan over low-medium heat. If you’ve stored your pasta and sauce separately, combine them in the frying pan.
You can also add a teaspoon of olive oil to the frying pan or a teaspoon of whipping cream before adding the sauce. Continue to heat until the pasta dish is warmed through.
What To Serve With Creamy Tomato Penne Pasta?
- Fresh Greek Salad
- Garlic pita bread or garlic bread
- Homemade pita bread
- Grilled Halloumi Salad Recipe (Simple and Easy)
The Best Creamy Tomato Pasta Sauce
Ingredients
Creamy Tomato Sauce
- 2 tablespoons extra virgin olive oil
- 4 fresh garlic cloves finely diced
- 1-2 shallots finely diced
- 6-8 sundried tomatoes you can add more if you like!
- 1 large can Italian peeled plum tomatoes 796 ml. / 28 fl. oz.
- 1 teaspoon white granulated sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 cup crumbled feta cheese
- pinch of red pepper flakes
- 1/4 cup whipping cream room temperature
- Fresh basil optional to sprinkle on top
Penne Pasta
- Penne pasta or another type of pasta that you like 500 grams
- 2 tablespoons salted butter
- 1 teaspoon extra virgin olive oil
- 1 teaspoon salt
Instructions
- Measure 1/4 cup whipping cream and let it sit out at room temperature while preparing the sauce.
- Boil the pasta in a large saucepan according to the package instructions.
- While the pasta cooks, peel and dice the garlic, shallots, and sundried tomatoes. Heat two tablespoons of extra virgin olive oil in a small saucepan. Add in the shallots, garlic, and sundried tomatoes. Sautée on medium-low heat until fragrant, soft and translucent. About 5-7 minutes. Keep the heat low and stir often with a spoon so that the garlic, shallots, and sundried tomatoes don't burn.
- When the pasta is ready, strain the pasta and rinse with cold water. In a separate saucepan, heat two tablespoons of butter and let the butter brown until fragrant. Then, add in the pasta and stir together so that the pasta is well coated with butter. Set aside leaving the pasta in the pot.
- Once the garlic, onions and sundried tomatoes have simmered for about 5-7 minutes - add in a whole can of Italian peeled plum tomatoes (including the juice), salt, sugar, dried oregano, a pinch of red pepper flakes, and 1/2 cup of warm water. Keep the sauce on low heat and let it gradually reduce and thicken. Let the sauce simmer uncovered on low to medium heat for 30 minutes. The longer the sauce cooks, the sweeter and more flavourful it will be.
- Once the sauce thickens, lower the heat to the lowest setting. Add in the room temperature whipping cream and crumbled feta cheese. Stir together. Keep the sauce on low and let the sauce simmer on very low heat for 2-3 minutes. If the heat is too high, the sauce may curdle. If the sauce gets too hot, instantly remove it from the heat and stir.
- Heat the pasta on low heat and pour the creamy tomato sauce over the cooked pasta in the large saucepan. Stir together and sprinkle with additional crumbled feta cheese. Remove from the heat.
- Serve with additional crumbled feta cheese, grated parmesan cheese or fresh basil! Or all three!
Notes
- You can control how much sauce you add to the pasta. You don't have to combine the pasta with the sauce. For example, you could serve each plate with pasta and then top with creamy tomato sauce.
- The pasta will absorb some of the sauce so it's best not to overcook the pasta
- Do not let the sauce come to a boil once you add the whipping cream and feta cheese
Nutrition
Date Published: March 26, 2022
The Best Creamy Tomato Pasta Sauce
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