Ultra Creamy Tomato Garlic Penne Pasta Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, take the time to caramelize the tomato paste properly.

Cook it until it turns a deep brick-red color and smells sweet and toasty — this builds the foundation of the dish. Don’t rush this step, as it makes a big difference in the final flavor.

When adding the cheese, do it gradually and stir constantly. This helps the cheese melt evenly and prevents clumping.

If the sauce becomes too thick, add a splash of the reserved pasta water to reach your desired consistency. The starch in the water helps bind the sauce and keeps it silky.

Variations

• Spicy Arrabbiata Twist: Add 1/2 teaspoon of red pepper flakes along with the garlic for a gentle heat. You can also stir in a pinch of cayenne with the tomato paste to amp up the spice without changing the creamy texture.
• Herb-Infused Oil: Infuse the olive oil with a sprig of fresh rosemary or thyme before adding the butter. Let the herb sizzle for a minute, then remove it. This adds an earthy, aromatic layer that complements the tomato and garlic.
• Smoky Bacon Addition: Cook 4 slices of chopped bacon until crisp, then use the rendered fat in place of the olive oil. Add the bacon back to the sauce at the end along with the pasta for a smoky, savory flavor.
• Vegetable Boost: Stir in a cup of baby spinach or chopped zucchini with the cream and let it wilt into the sauce. This adds color and nutrients without overpowering the creamy tomato flavor.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream to restore the creamy texture.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently with a little extra cream.

Reheat

Reheat in a skillet over medium-low heat, stirring frequently, adding a splash of milk or cream to loosen the sauce.

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days.

The sauce will thicken as it cools; when reheating, add a splash of milk or cream to bring back its creamy texture. Reheat gently on the stovetop or in the microwave, stirring occasionally, until hot.

You can prepare the sauce up to 2 days ahead and store it in the refrigerator. When ready to serve, reheat the sauce gently, then toss with freshly boiled pasta.

Alternatively, you can cook the entire dish and freeze it in portions for up to 2 months, though the sauce may separate slightly upon thawing.

Serving ideas

Serve this creamy tomato penne as a main dish with a simple green salad and crusty bread to soak up every bit of sauce. It also pairs beautifully with grilled chicken or shrimp for a more substantial meal. Garnish with extra basil and a dusting of parmesan at the table.

For a family-style dinner, bring the skillet straight to the table and let everyone serve themselves. The pasta is best eaten immediately while the sauce is hot and velvety. If you have leftovers, they make a delicious lunch the next day, either cold or reheated.

Frequently asked questions

Recipe card

Ultra Creamy Tomato Garlic Penne Pasta

Prep 10 minCook 10 minTotal 20 minServes 4

Ingredients

• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 2 tbsp freshly minced garlic
• 1/2 finely diced yellow onion
• 4 tbsp double-concentrated tomato paste
• 1 tbsp garlic powder
• 1 tsp black pepper
• salt to taste
• 1 1/2 cups unsweetened heavy cream
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup freshly grated parmesan
• 250 g boiled penne pasta
• fresh chopped basil, for garnish, to taste
• cracked black pepper, for garnish, to taste

Instructions

1. Melt the butter with the olive oil in a large skillet over medium heat. Add the minced garlic and diced onion, and cook, stirring frequently, until the onion is translucent and the garlic is fragrant, about 2 minutes. Do not let the garlic brown too quickly.
2. Add the tomato paste, garlic powder, black pepper, and salt. Cook, stirring constantly, for 3 minutes until the paste darkens to a brick-red color and deepens in flavor. The mixture will look thick and a bit pasty.
3. Pour in the heavy cream and whisk vigorously, scraping up any browned bits from the bottom of the skillet. Bring the sauce to a gentle simmer and let it cook for 2 minutes, whisking occasionally, until it thickens slightly and turns a silky blush-pink color.
4. Lower the heat to medium-low. Add the shredded cheddar and grated parmesan, a handful at a time, stirring after each addition until the cheese is fully melted and the sauce is smooth. Continue to cook for another minute until the sauce is thick and velvety.
5. Add the boiled penne pasta to the skillet and toss well with tongs or a spatula until every tube is coated in the creamy sauce. Let it cook for 1 minute so the pasta absorbs some of the sauce and everything is heated through.
6. Remove the skillet from the heat. Sprinkle with fresh chopped basil and cracked black pepper. Serve immediately, twirling a forkful of the creamy pasta for the perfect bite.

Contains: gluten, milk

Estimated nutrition per serving

Calories

680

Protein

18 g

Carbohydrates

45 g

Fat

48 g

Fiber

3 g

Sugar

7 g

Automatic estimate from the ingredient list, not laboratory-verified.