Creamy Penne with Tomato and Cream Sauce
A delightful dish that combines the freshness of tomatoes with the richness of cream, perfect for busy weeknights.
Ingredients
Main ingredients
- 300 g penne pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 cup onion, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup tomato sauce or passata
- 1 cup heavy cream or cooking cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon butter (optional)
- Salt and pepper to taste
- Fresh basil leaves (or baby spinach)
Instructions
Preparation
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until soft and fragrant.
Cooking
- Add the halved cherry tomatoes and cook until they start to soften, about 3-5 minutes.
- Pour in the tomato sauce and heavy cream, stirring to combine. Allow the sauce to simmer for a few minutes until thickened.
- Stir in the grated Parmesan cheese until melted and creamy.
- Add the cooked penne pasta to the skillet, tossing to coat evenly in the sauce.
- If using, add butter for extra shine. Season with salt and pepper to taste.
Serving
- Garnish with fresh basil leaves or spinach before serving.
Notes
Make sure not to overcook the pasta; it should be al dente for the best texture. For an extra layer of flavor, you can add a pinch of red pepper flakes for some heat. Fresh herbs like basil or parsley enhance the taste, so feel free to toss them in just before serving. To store leftovers, let the pasta cool completely, transfer to an airtight container, and refrigerate for up to 3 days. When reheating, add a splash of milk or cream to restore its creaminess.