Tomato Cream Sauce with Linguine

This Pasta with Tomato Cream Sauce is one of my favorite pasta dishes for a quick and easy weeknight meal. It takes minimal ingredients and comes together in a snap!

The creamy tomato sauce is made by combining tomato paste and heavy cream, two ingredients you might already have on hand. It’s basically a vodka sauce, without the vodka!

The easiest way to make a quick tomato cream sauce is to stir tomato paste into heavy cream, and you could stop right there, but what really makes this creamy pasta sauce sing are the layers of flavor. The sautéed shallots, garlic, parmesan, and fresh parsley give it depth. And the whole thing comes together in the time it takes the pasta to boil, so it’s a wonderful weeknight dinner with great leftovers for lunch the next day!

For more easy pasta recipes, try Pasta with Fresh Tomato Sauce, Orecchiette Pasta with Sausage and Broccolini, and Shrimp Scampi Pasta.

Ingredients:

• Linguine Pasta: Long strands the creamy tomato sauce can coat. Spaghetti or angel hair would also work.
• Olive Oil: For cooking the shallots until fragrant and wilted.
• Shallot: Diced fine; they melt right into the sauce, and the kids will never spot it.
• Tomato Paste: Just ⅓ cup gives the sauce all its tomato flavor.
• Pasta Water: A full ladle of the starchy cooking water is added to the sauce in place of the vodka to give it a smooth, silky texture.
• Garlic: Freshly minced cloves for the best flavor, nothing pre-crushed in a jar.
• Heavy Cream: That’s all it takes to turn the tomato paste into a creamy tomato sauce.
• Red Pepper Flakes: For a little heat, stirred in or served on the side.
• Fresh Parsley: Chopped and stirred in at the end, with a little more for garnish.
• Parmesan Cheese: Freshly grated, for the best flavor and a nutty, salty finish.

Tomato Paste in a Tube Is the Best Pantry Staple

• Tomato paste is a great way to add a burst of tomato flavor to anything that could use a pick-me-up.
• I use it in everything from my Minestrone Soup and Roasted Red Pepper and Tomato Soup to Angel Hair Pasta with Roasted Tomatoes when cherry tomatoes and red peppers are not in season.
• I always buy it in the tube rather than the little cans, because if you only need a small amount, you can pop the rest back in the refrigerator without worrying about how to store it. Mutti is my favorite brand for the best flavor.

Step #1: Boil the Pasta

• Bring a large pot of salted water to a boil and cook the linguine until al dente.
• It’s important not to cook the pasta all the way through, but rather to keep it in the pot of hot water at the al dente stage (with the heat off) until after the sauce is made.
• You’ll use a little of the pasta water to thin the sauce, and during this time, the pasta will continue to cook in the warm water until done.

Pasta Water Creates the Silkiness in the Sauce

This sauce is very close to a traditional vodka sauce, but without the vodka. Personally, I’ve never noticed the difference in flavor when making it with or without the vodka. But I do notice a difference in texture when I substitute pasta water for the vodka. I add a full ladle of pasta water to the sauce, and I find the starchiness makes it so smooth and silky!

Step #2: Build the Sauce

• In a large, deep skillet, heat the olive oil over medium heat, then cook the shallots until fragrant and wilted.
• Add the tomato paste and stir to combine.
• Add the ladle of pasta water and stir to thin the sauce, then add the garlic and stir to combine.

Step #3: Add the Cream and Finish

• Add the heavy cream and stir to combine.
• Then add the red pepper flakes, freshly grated Parmesan cheese, and the fresh parsley.
• TIP: If your sauce gets too thick while you’re waiting for the pasta to be done, thin it with more pasta water. Just don’t add too much, or it could dilute the flavor. If that happens, add a bit more tomato paste, garlic, or cheese, whichever you think it needs.

Red Pepper Flakes Kick Up Any Pink Sauce

Creamy pasta sauces are decadent and comforting on their own, but red pepper flakes really boost them. The heat is a great counter-balance against the richness of the cream. You can stir them into the sauce, or simply serve them on the side. I serve them on the side when I’m making this for kids!

Step #4: Toss and Serve

• Drain the pasta, add it to the sauce, and toss gently with tongs to coat.
• Transfer the pasta to a large serving bowl and garnish with more grated cheese, parsley, and pepper flakes if desired.
• Serve family-style. I find that when introducing new flavors to the family, especially to kids, letting them serve themselves works better than portioning out the servings.

Substitutions and Variations

• Use a diced yellow onion in place of the shallot if that’s what you have, though the shallot is a little milder and sweeter.
• Add a splash of white wine along with the pasta water for a bit more depth.
• For more protein, add shredded rotisserie chicken or cooked shrimp.
• For more veggies, add a handful of fresh spinach and cook it down in the sauce until wilted.

What Can I Serve with This Recipe?

Serve this alongside my Garlic Knots with Pizza Dough for a great family dinner or a quick, easy lunch! A simple green salad with my French Vinaigrette and some crusty bread on the side make it a complete, satisfying meal.