This creamy tomato pasta sauce is so easy and delicious and comes together really quickly. A luscious and glossy sauce flavoured with onion, garlic, white wine, tomato paste, cream and parmesan. This will hopefully become a new go to sauce for an easy weeknight dinner or to impress friends and family.
The best creamy tomato sauce
People either love a tomato or a creamy sauce more right? I am in the creamy/butter camp and my husband Dave is tomato all the way so this brings our two worlds together! Any pasta shape will work for this, I have used my homemade orecchiette but it also works perfectly with my hand rolled pici. Any shape will work so feel free to use anything, dried pasta included. If you want another type of tomato sauce check out my roast tomato pasta sauce.
How to make the sauce
- Like any good sauce this starts with onions and garlic in olive oil. You want to cook them low and slow for a good 7 - 8 minutes until soft. I also add chopped anchovies which are optional but they add such great flavour so please don't skip!
- White wine is added then reduced before adding the tomato paste.
- Next the cream goes in and whisked to combine all the tomato paste in evenly. The heat shouldn't be too hot, just a very gentle simmer.
- Add in the finely grated parmesan in a few lots, letting it melt into the cream in between each addition.
- When you add your pasta in make sure a splash of pasta water goes in too. It will seem like a lot of sauce, but pasta soaks up creamy sauces so quickly. You'll notice by the time you serve it at the table the sauce will have reduced.
- A big squeeze of lemon juice is my favourite way to finish any sauce, it brightens all the flavours and cuts through the richness.
Topping ideas for the creamy tomato sauce
I always like to add something to the top of my pastas and there are so many options! You could do some crispy sage like in the photo above or another idea for crunch is the panko topping in my nduja mac and cheese recipe. Some torn buratta, and fresh basil is a wonderful fresh option. I like to finish most plates with a little drizzle of olive oil.
How much pasta do I need?
This is all about personal preference. For big eaters (I include myself in that!) around 100g of dried pasta or 160g of fresh is about what I aim for per person.
Made this pasta sauce and loved it?
I would love it so much if you could leave me a review below! Also, if you take a photo make sure you tag me on instagram so I can see it!Print