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.
- 2 Tbsp olive oil
- 20g butter
- 1/2 onion, finely chopped
- 3 - 4 anchovies, finely chopped
- 3 garlic cloves, minced
- 1/2 cup white wine, I used a sauvignon blanc
- 70g tomato paste
- 1 cup cream
- 40g parmesan, finely grated with a microplane (plus more for serving)
- Black pepper
- Juice of half a lemon
- Get a pot of heavily salted water boiling for your pasta and cook pasta, timing it to add straight into the sauce at the end. (see note below)
- Heat the olive oil and butter in a big frying pan over medium - high heat and add onions and anchovies.
- When sizzling, lower the heat to low and cook for 7 - 8 minutes until soft.
- Add the garlic about half way through cooking the onions. If the onion starts to brown then lower the heat even more, you want to cook it slowly.
- Add the white wine and reduce for 3 - 4 minutes (until reduced by half)
- Add the tomato paste and whisk to combine.
- With the heat still low - medium add the cream and whisk to combine evenly.
- Add the finely grated parmesan in 3 lots, whisking in between to make sure it has melted.
- Add a few cracks of freshly ground pepper (more is good!) to taste and check to see if it needs salt too.
- Add your pasta straight into the sauce with a splash of pasta water. Let the pasta bubble away in the sauce gently for a minute or so.
- Add a big squeeze of lemon juice and do a final taste test to make sure you are happy.
- Top with whatever toppings you like and extra parmesan and black pepper.
- Timing of cooking the pasta is something you will get used to the more you do it. Because I generally only use fresh pasta I know that I only need to add my pasta to the boiling water a couple of minutes before the sauce is done. If you are using dried pasta you will add it when the onions are still cooking.
- Pasta water is a pasta sauces best friend, this one only needs a splash but make sure you always reserve some before draining. That is why I add my pasta straight from the pot into the sauce, no draining, so there is a full pot of pasta water sitting there.
- I try to make my pasta sauces quite 'saucy' so you might think you have far too much sauce but as it sits the pasta will soak it up quickly. By the time you spoon it into bowls and get it to the table you'll see a lot has been reduced. I would always rather have too much than too little!
- Prep Time: 10 mins
- Cook Time: 15 minutes
Keywords: pasta, tomato, sauce, creamy