Creamy Tomato Pasta
I’ve been making this recipe for years. It’s one of those that you can pair with almost anything. (I love serving it with my Baked Chicken Parmesan or Chicken Milanese with some Garlic Bread with Cheese.) I always have the ingredients on hand no matter what, so I can pull this recipe out anytime I’m in a dinner rut. I can’t pass up a recipe that takes 30 minutes or less. Check out how easy this is!
How to Make It
Heat the oil in a large pan over medium-high heat. Add the garlic and cook for 1-2 minutes.
Add the undrained diced tomatoes, oregano, basil, salt, pepper, red pepper flakes, chicken broth, and tomato paste. Let it simmer for about 5 minutes.
Olive Oil Garlic Diced Tomatoes- undrained Dried Oregano Dried Basil Salt/Pepper Red Pepper Flakes- optional Chicken Broth Tomato Paste Cream Cheese- softened Parmesan Cheese- grate it into a fine powder from a block Thin Spaghetti
Reduce the heat to low. Cut the cream cheese into smaller squares and whisk it into the sauce.
Whisk in half of the Parmesan cheese.
Let the sauce simmer on low, uncovered, while you boil the pasta according to package instructions. Keep an eye on the sauce, stir it occasionally, and cover it if it reaches your desired level of thickness.
Once the pasta is done, drain it and stir it into the sauce.
Serve alongside the remaining Parmesan cheese.
Pro Tips
I use slightly less than a 1/2 lb. of pasta because I love extra sauce. Feel free to boil 1/2 pound of pasta and add it in gradually until you’ve achieved the sauce/pasta ratio that you prefer. The pasta continues to absorb the sauce as it stands. You can also saute a finely diced onion in olive oil for 5 minutes at the beginning, prior to adding the garlic. Additional ingredient options include spinach, mushrooms, bell peppers or cooked sausage/chicken.
Storage
Store in an airtight container and refrigerate for up to 3 days. This pasta can be frozen, if possible, freeze the sauce separately and boil fresh pasta for serving.
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