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Tomato Pasta Recipe • Rich, Velvety 20-Minute Skillet

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A quick, creamy tomato pasta dish made in under 20 minutes. Rich, comforting, and packed with bold flavor—perfect for busy weeknights.

Ingredients

Scale
  • 12 oz pasta (penne or rigatoni)
  • 2 tbsp olive oil or butter
  • ½ onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1½ cups crushed tomatoes or passata
  • ½ cup heavy cream
  • ¼½ cup grated Parmesan
  • Salt, pepper, red pepper flakes (to taste)
  • Fresh basil or parsley (for garnish)

Instructions

  1. Cook pasta in salted water until al dente. Reserve ½ cup water, then drain.
  2. In a skillet, sauté onion in olive oil until soft. Add garlic; cook 30 sec.
  3. Stir in tomato paste and cook 1 min. Add crushed tomatoes and simmer 3–4 mins.
  4. Add cream and Parmesan; season with salt, pepper, and red pepper flakes.
  5. Toss in cooked pasta. Add pasta water as needed for consistency.
  6. Garnish with herbs and more Parmesan. Serve warm.

Notes

  • Add cooked chicken or shrimp for protein.
  • Use whole milk for a lighter sauce.
  • Best eaten fresh, but leftovers keep well for 3–4 days.