Description
This Creamy Tomato Pasta recipe features perfectly cooked fusilli bucati enveloped in a rich, flavorful sauce made from tomato paste, heavy cream, chicken stock, and Parmesan cheese. Enhanced with garlic, onion, and optional red pepper flakes, this cozy pasta dish comes together quickly in just 30 minutes, making it an ideal weeknight dinner that satisfies both comfort and taste.
Ingredients
Pasta and Seasoning
- 1 pound (16 oz) fusilli bucati pasta
- 1 tablespoon salt (for pasta water, plus more to season sauce)
- 1 cup reserved pasta cooking water
Sauce
- 2 tablespoons olive oil
- 1/2 small yellow onion, very finely diced (optional)
- 1 tablespoon minced garlic
- 1 can (6 ounces) tomato paste
- 1 1/4 cups heavy cream
- 1/3 cup chicken stock or chicken broth
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste (approximately 3/4 teaspoon salt and 1/4 teaspoon black pepper)
- 1 cup freshly grated Parmesan cheese (plus extra for serving)
Instructions
- Cook Pasta: Bring 12 cups of water to a rolling boil in a large pot. Add 1 tablespoon of salt to the water and then cook the pasta according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
- Cook Aromatics: In a large nonstick pan, heat 2 tablespoons of olive oil over medium-high heat. Add the finely diced onion and minced garlic. Cook for 3 to 5 minutes, stirring frequently, until the onion is softened and golden in color.
- Prepare Tomato Paste: Stir in the entire 6-ounce can of tomato paste into the pan with the aromatics. Cook while stirring constantly for about 2 minutes, or until the tomato paste darkens slightly; this intensifies the flavor. Lower the heat if it starts to burn.
- Make Sauce: Pour in 1 1/4 cups heavy cream and 1/3 cup chicken stock, then add 1/2 teaspoon red pepper flakes if using. Season with about 3/4 teaspoon salt and 1/4 teaspoon black pepper. Simmer the sauce, stirring frequently, for 3 to 4 minutes until it thickens slightly.
- Add Cheese: Stir in 1 cup of freshly grated Parmesan cheese continuously until it melts completely into the sauce, creating a creamy texture.
- Combine Pasta and Sauce: Add the drained pasta and 1/2 cup of the reserved pasta cooking water to the sauce. Toss together over medium heat for 2 minutes until the pasta is evenly coated with the sauce. Add additional reserved pasta water in 1/4 cup increments if the sauce is too thick to loosen as desired.
- Serve: Immediately plate the creamy tomato pasta and top each serving with extra grated Parmesan cheese for garnish. Serve warm and enjoy!
Notes
- Using fusilli bucati, or similarly ridged pasta, helps hold the creamy sauce well for maximum flavor with each bite.
- Reserving pasta cooking water is essential for adjusting sauce consistency and ensuring the sauce clings perfectly to the pasta.
- If you prefer a vegetarian version, substitute chicken stock with vegetable broth.
- Adjust red pepper flakes according to your spice tolerance; omit entirely for a mild dish.
- For an extra touch, garnish with freshly chopped basil or parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
