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Square overhead image of a pan of creamy tomato pasta sauce.
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5 from 2 votes

Creamy Tomato Pasta Sauce

This creamy tomato pasta sauce is the perfect 30-minute, family-friendly weeknight dinner!
Course Dinner
Cuisine Italian
Keyword creamy tomato pasta, creamy tomato pasta sauce, creamy tomato sauce, creamy tomato sauce for pasta
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Calories 570kcal
Author Blair Lonergan

Ingredients

  • 8 ounces pasta of choice (such as rigatoni)
  • 2 tablespoons olive oil
  • 2 tablespoons salted butter
  • 1 large shallot, finely minced
  • 1 clove garlic, grated
  • ½ teaspoon crushed red pepper flakes (add more to taste, or use less for a mild sauce)
  • ¼ cup tomato paste
  • 1 cup heavy cream (do not substitute with a lower-fat alternative, or the sauce may separate when cooked)
  • 3 tablespoons vodka
  • 2 tablespoons finely chopped fresh basil, plus extra for serving
  • Kosher salt and ground black pepper, to taste
  • Grated Parmesan cheese, for serving

Instructions

  • Boil pasta in a large pot of well-salted boiling water according to package directions. Reserve ½ cup of the pasta cooking water. Drain.
    Cooked rigatoni in a colander.
  • While the pasta cooks, heat the olive oil and butter over medium heat in a large skillet until the butter melts. Add the shallot, season with salt and pepper, and cook until lightly golden brown, 2 to 3 minutes. Stir in the garlic, red pepper flakes, and tomato paste. Cook, stirring constantly, for 1 minute.
    Sauteing tomato paste with shallots and garlic in a skillet.
  • Add the cream, whisking to combine, and cook for 4-5 minutes. Turn off the heat, and whisk in the vodka. Turn back on the heat, and whisk the sauce for about 4-5 more minutes to allow the alcohol to cook off.
    Process shot showing how to make creamy tomato sauce for pasta.
  • Stir in ¼ cup of the reserved pasta water, whisking until thick. Continue cooking, whisking occasionally, until the sauce reaches the desired consistency, about 5-10 minutes. Add additional pasta water, as necessary (the starches in the pasta water help to thicken the sauce as it simmers). Taste and season with salt and pepper to taste.
    Process shot showing how to make creamy tomato pasta sauce.
  • Add the basil and cooked pasta to the sauce; stir to coat.
    Wooden serving spoon in a pan of creamy tomato pasta sauce.
  • Garnish with grated Parmesan cheese and chopped fresh herbs, if desired.
    Close overhead image of creamy tomato pasta with a side of breadsticks.

Notes

  • This is a fairly rich dish, so it may serve up to 4 people with smaller portions. If you prefer larger portions of pasta, it will likely feed just 2-3 people (so double all of the ingredients if necessary).
  • Don't forget to save some of the pasta cooking water to use in the sauce before you drain the noodles! The starches in the pasta water help to thicken the sauce, so this is an important ingredient.
  • Finely mince the shallots and grate garlic. This way they add flavor to the sauce, but they don’t stand out or make the sauce chunky.
  • Use a high-quality vodka that you would actually like to drink, since this is an important component of the sauce.
  • Use heavy cream, and do not substitute with a lower fat alternative such as milk or half-and-half.

Nutrition

Serving: 1/4 of the recipe | Calories: 570kcal | Carbohydrates: 48g | Protein: 10g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 199mg | Potassium: 378mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1374IU | Vitamin C: 5mg | Calcium: 63mg | Iron: 1mg