Creamy Tomato Pasta Recipe
Creamy Tomato Pasta - this easy and simple creamy tomato pasta is quick but packed with flavor! Perfect for a busy weeknight dinner!
Ingredients
- 1 pound rigatoni pasta or pennoni pasta
- 6 tablespoons butter divided
- 1 small yellow onion minced
- 2 tablespoons garlic minced
- 1 cup Nutpods unsweetened/unflavored creamer OR half-and-half
- ½ cup tomato paste
- ¼ cup basil pesto
- 2 teaspoons dried oregano leaves
- 1 teaspoon dried basil leaves
- pinch red pepper flakes optional
- ⅔ cup parmesan cheese grated and divided
- ½ teaspoon kosher salt more to taste
- reserved pasta water approx. 1 cup
Topping Suggestions:
- parmesan cheese grated
- fresh basil leaves
Instructions
- Cook Pasta: Bring a pot of water to a boil and cook 1 pound rigatoni pasta al dente according to package instructions, reserve 1 cup pasta water.
- Sauté: Meanwhile, in a deep, 12 inch cast iron skillet (or braiser) add 3 tablespoon butter and let melt. Swirl to coat the pan. Add onion and 2 tablespoons garlic. Move around pan until garlic becomes fragrant and onion softens.
- Make Sauce: Add 1 cup Nutpods unsweetened/unflavored creamer, ½ cup tomato paste, ¼ cup basil pesto, 2 teaspoons dried oregano leaves, 1 teaspoon dried basil leaves and pinch red pepper flakes. Stir to combine. Add 1/3 cup parmesan cheese and kosher salt. Stir continuously and turn down the heat as the cheese melt. Taste and add any additional salt, as desired (everyone's tastes differ).
- Combine: Add drained pasta to the skillet along with the 3 remaining tablespoons of butter, the remaining 1/3 cup parmesan cheese and a splash of pasta water. Stir to combine. Add any additional splashes of reserved pasta water, as needed, to thin the sauce and ensure it coats the pasta. And if you don't serve the pasta immediately, save the pasta water and a splash or two will revive the sauce right before serving.
- Serve: Enjoy pasta with additional grated parmesan cheese and some freshly chopped basil leaves. We also love serving this with these baked chicken cutlets!
Notes
- Pasta: I used pennoni pasta (found it at Target), but rigatoni or any other short-cut pasta should work just fine here.
- Creamer: I love lightening this recipe up by using the Nutpods Original (unsweetened and unflavored) creamer. It works perfectly and you cannot even tell the difference. Of course, use what works best for you.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days. If you want to save the pasta water and add some to the pasta to help revive it as you reheat it, feel free!
Nutrition
Calories: 392kcal | Carbohydrates: 51g | Protein: 12g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 553mg | Potassium: 340mg | Fiber: 3g | Sugar: 6g | Vitamin A: 743IU | Vitamin C: 5mg | Calcium: 149mg | Iron: 2mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
