Pink pasta! This Creamy Tomato Pasta is a less guilty way to get your creamy pasta fix because the sauce is mostly made with tomato and milk with just a sensible amount of cream. But still silky and indulgent tasting. Slurp worthy as it is, or use it as a base for your own add-ins!
Is it pink? Or orange?
It doesn’t sound nearly as fun to chat to you about an orange pasta sauce.
I’m sticking with pink.
Creamy pink pasta sauce!
This is the first recipe I’ve made for my website after being away for the better part of a month, firstly on the annual RecipeTin Family trip to Japan, followed shortly thereafter by a trip with friends to New Zealand with our highlight event being a 3 day trek on the Hollyford Track.
You would think that she who sulked so mightily when she found her jeans were just as snug post-trek as they were pre-trek would be inspired to be share some bright, fresh salads, “goddess cleansing bowls”, be converted to zoodles or cauliflower crust pizza.
But alas, no.
She craves creamy pasta.🤷🏻♀️🤷🏻♀️🤷🏻♀️
I don’t know why I just wrote all that referring to myself in the third person!!!
OK, back to writing like a normal person. 🙂
Creamy pasta I was craving, but at least I pulled out my “less guilty” one. There’s a generous amount of sauce in this Creamy Tomato Pasta (you’ll see in the video) but it’s mostly tomato and milk. And actually, this can even be made without cream. Cream isn’t a pantry staple for me so I sometimes make the Creamy Tomato Pasta sauce just using milk and adding an extra dollop of butter to add richness.
I’ve provided the recipe plain which is how I usually have it, because it’s so lovely and saucy it deserves to be twirled and slurped just as it is. However, add-ins are entirely possible and I’ve provided some tips in the recipe for how to do so.
Enjoy! Dozer certainly did. Don’t miss the 2nd photo in Life of Dozer today…. scroll ↓!!! – Nagi x
- 300 g/10oz spaghetti
- 2 tbsp / 30g unsalted butter
- 3 garlic cloves , minced
- ½ onion , finely chopped
- 1 cup / 250 ml tomato passata / tomato puree (Note 1)
- 3/4 cup / 185 ml heavy / thickened cream (Note 2 for subs)
- 1/2 cup / 125 ml milk , low fat
- 3/4 cup / 30g parmesan , finely freshly grated (Note 3)
- 1 tsp dried basil, or other herb of choice
- 1 tsp chicken or vegetable stock powder , or 1 bouillon cube, crumbled (Note 4)
- Finely ground pepper + salt
Cook pasta in a big pot of boiling water for time per packet MINUS 2 minutes. Just before draining, scoop out a mugful of pasta cooking water.
Melt butter in large skillet over medium heat. Add garlic and onion, cook until translucent - about 2 minutes.
Add remaining ingredients. Stir until parmesan is melted. Turn heat up slightly and simmer for 2 minutes. Adjust salt to taste.
Add pasta. Toss for 1 to 2 minutes or until sauce thickens and is clinging to pasta instead of swimming on the base of the skillet (video shows this well). Use reserved pasta cooking water if required to thin the sauce out if it gets too thick.
Serve immediately, garnished with more parmesan and parsley if desired.
1. Tomato Passata, known as Tomato Puree in America, is pureed strained tomatoes that is sold in tall bottles. It's 100% tomato, no additives or flavourings. It's smoother than crushed tomatoes and makes gorgeous thick tomato based sauces. In Australia, you'll find it in the pasta section in supermarkets and it costs around the same as canned tomato. Passata is not the same as tomato paste which is a concentrate.
American canned Tomato Sauce (Hunts etc) is a suitable substitute, or your favourite tomato pasta sauce (use 1 cup). Canned crushed or finely diced tomato can also be used but you'll need 1 x 400g/14oz can, add it first and cook down for 5 minutes before adding milk, cream etc.
2. The sauce thickness mostly comes from the passata so this recipe could actually be made with just milk, no cream, for a healthier alternative though you will miss the richness that cream brings to the sauce. You could also use evaporated milk, again for a healthier alternative. If you want to add richness to the sauce, add extra butter!
3. Don't try this with store bought grated parmesan as most don't melt properly in the sauce.
4. Stock powder brings more flavour to the sauce than just using salt. If you don't have it, I would add an extra 1/4 - 1/2 cup parmesan.
5. ADD-IN SUGGESTIONS: Shrimp/prawns, BACON, pancetta, chicken, turkey, diced or sliced capsicum / bell peppers, mushrooms, spinach, grated zucchini. For prawns/shrimp and whole chicken pieces (breast, thigh), cook it first then take it out, cut chicken then toss back in later with pasta. For chopped chicken, bacon, pancetta and vegetables, add them when the onion is partway cooked, then proceed with recipe. Stir through delicate vegetables like baby spinach into the sauce with the pasta.
Don't go overboard with the add-ins otherwise you might not have enough sauce!
6. Nutrition per serving, assuming 4 servings.
WATCH HOW TO MAKE IT
LIFE OF DOZER
Just like his Mama, he needs a creamy pasta fix every now and then too….
….. though I am happy to say his Mama doesn’t have this problem (Food Catching Chest Hair).