Ingredients
Method
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- While the pasta cooks, melt the butter in a large skillet over medium-high heat. Add the minced garlic and sauté for about 1 minute, stirring constantly, until fragrant.
- Stir in the tomato paste, tomato sauce, heavy cream, and Italian seasoning. Whisk until the sauce is smooth. Let it simmer gently for about 5 minutes, adjusting the heat as needed to keep it at a low bubble, until thickened slightly.
- Taste the sauce and season with salt and pepper. If the sauce tastes too acidic, add a pinch of sugar to balance it.
- Drain the pasta and add it directly to the skillet with the sauce. Toss well to coat, adding a splash of the reserved pasta water if the sauce seems too thick. Serve immediately with plenty of fresh Parmesan cheese on top.
Nutrition
Notes
For the best creamy texture, do not substitute the heavy cream with a lower-fat option—the acid in the tomatoes can cause it to curdle.
You can add a pinch of red pepper flakes along with the Italian seasoning for a little heat.
Leftovers keep in the fridge for up to 3 days; reheat gently on the stovetop with a splash of milk or water to restore the creamy consistency.
To make this vegetarian, use a Parmesan made with microbial rennet.
If you prefer a thicker sauce, let it simmer an extra 2–3 minutes before adding the pasta.
This recipe is easy to double if feeding a crowd; just use a larger skillet.
