Description
This creamy tomato pasta sauce is a quick and comforting dish combining a rich blend of tomato paste and passata with heavy cream, shallots, and garlic. Finished with Pecorino Romano cheese, it creates a luscious, flavorful sauce perfect for coating your favorite pasta. With simple ingredients and straightforward steps, this recipe brings skillet-cooked Italian flavors to your table in just 15 minutes.
Ingredients
Pasta
- 8 oz dry pasta
Sauce
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium shallot, finely diced
- 4 garlic cloves, finely chopped
- 1 tablespoon tomato paste
- 1 1/2 cups tomato sauce (passata)
- 1 cup heavy cream
- 1/3 cup Pecorino Romano, grated
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh basil leaves (optional, for garnish)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta al dente following the package instructions. Before draining, reserve 1-2 cups of the pasta cooking water for later use.
- Heat Oil and Butter: While the pasta cooks, heat the olive oil in a large pan over medium heat and melt the butter until combined and warm.
- Sauté Shallots and Garlic: Add the finely diced shallot and chopped garlic to the pan. Sauté for 2-3 minutes, stirring often, until they become translucent and fragrant, being careful not to brown them.
- Add Tomato Paste and Sauce: Stir in the tomato paste and cook for about 30 seconds to deepen the flavor. Pour in the tomato sauce (passata) and let it simmer gently on low-medium heat for 2-3 minutes to blend the flavors.
- Incorporate Heavy Cream: Stir the heavy cream into the tomato sauce and continue to simmer on low heat for 3-5 minutes, allowing the sauce to thicken to your desired consistency.
- Season and Combine Pasta: Season the sauce with salt and freshly ground black pepper to taste. Add the drained pasta to the sauce and toss well. If the sauce feels too thick, add some reserved pasta water a little at a time to loosen it up.
- Finish with Pecorino and Basil: Turn off the heat and stir in the grated Pecorino Romano cheese and fresh basil leaves. Toss everything thoroughly so the pasta is evenly coated. Serve immediately, optionally topped with extra grated Pecorino.
Notes
- Reserve pasta water to adjust sauce consistency and help it cling to the pasta better.
- Use freshly grated Pecorino Romano for the best flavor and texture.
- Fresh basil leaves are optional but add a nice aromatic touch.
- Heavy cream can be substituted with half-and-half for a lighter version, but the sauce will be less rich.
- Cook pasta just until al dente to avoid overcooking when tossing with sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
