Wednesday, July 30, 2008

Pasta in a Tomato Cream Sauce

I have been making this dish for a while now. I invented it on a whim about 5 or 6 months ago, but was never able to get a decent picture. And it seemed so simple that I never considered it blogworthy. Well, I made it again tonight after not having it for a while, and I decided that it's totally blogworthy. Mostly because of it's simplicity. But also because it tastes wonderful.

This is the kind of meal that can be thrown together in less than 30 minutes, is cost effective and sure to be something everyone will like. Any short pasta will work fine with this recipe, but I find that Rotini/Fusili works best. They just tend to hold the sauce better. I haven't tried it with spaghetti or linguini or any other long pasta noodles, so if anyone decides to give that a shot, I'd love to hear how it turned out.

I'd also like to say that I've made this sauce without the cream/half and half and cheese and it's really good that way too. So if you're looking to cut back on fat and calories, just leave out the cream/half and half and cheese. It will still be very yummy! I also like to mix it up with the herbs I use. Tonight I used dried oregano and fresh sage. I loved the sage in it and I think next time I'll just use sage.

And Mom, if you're reading this, you HAVE to try it. I think of you every time I make it because I know how much you'd love it.

Pasta in a Tomato Cream Sauce (source: my brain)

olive oil
1 (14.5 ounce) can Diced tomatoes
1 clove garlic, minced
1/2 tso dried basil
1/2 tsp dried oregano
1/4 cup heavy cream or half and half
1/4 cup grated Parmesan cheese
about 6-8 ounces pasta (like I said, I prefer Rotini)

Heat medium skillet over medium high heat and drizzle about a tsp or 2 of olive oil into the skillet. Add the garlic and cook until fragrant. Meanwhile, start cooking the pasta in boiling, salted water. Add the tomatoes to the skillet and simmer over medium heat for about 5 minutes, or until the tomato chunks start to soften. With a spatula, lightly mash the tomato chunks to release the juices and soften the chunks. Continue to simmer until the sauce thickens slightly, approximately 5 more minutes. Add the cream and cheese and cook 1 more minute, or until cheese has melted. After the sauce has thickened to your liking, add the pasta to the skillet and toss to coat the pasta with the sauce.

Serves 2-3


  1. What a great dish and I'm loking forward to trying this out soon. I really appreciate simple recipes and those that are also healthy too!

  2. I prefer rotini for the exact same reason!

  3. Yes I will enjoy it the next time I come over - and by the way are those spices you used - from OUR GARDEN!!? Nothing like fresh stuff to add to the flavor!! Blessings, Momma

  4. i remember you giving me this a few months ago. i remember eating it. I remember these things.

  5. i've made similar dishes before with angel hair - it is good but it definitely doesn't hold the sauce as well as the fusili does!

  6. Simplicity at its best! that's what i can say about this dish.

  7. Don't you cook anymore!! We need some new dishes!!!