Pasta with Tomato Cream Sauce: A Classic Comfort Recipe from The Pioneer Woman
A rich, velvety blend that transforms simple ingredients into a satisfying family dinner.
Pasta with Tomato Cream Sauce
Pasta with tomato cream sauce is a beautifully simple, yet rich and comforting dish that marries the tanginess of tomato sauce with the lusciousness of cream. Originally popularized by Ree Drummond, The Pioneer Woman, it has gained recognition for its straightforward preparation, customizable nature, and irresistible flavor profile. This recipe is designed to deliver a satisfying dinner for families, weeknights, or even special occasions.
Why You’ll Love This Pasta Recipe
- Easy and quick to prepare: Most of the cooking is hands-off, making it perfect for busy schedules.
- Rich, creamy, and tangy: The combination of tomato and cream creates a signature orange-red sauce that’s deeply flavorful.
- Customizable: Add chicken, shrimp, vegetables, or extra cheese to suit your tastes.
- Crowd-pleaser: The classic flavors appeal to both adults and children alike.
Ingredients You’ll Need
| Ingredient | Quantity | Notes |
|---|---|---|
| Olive oil | 2 Tbsp. | For sautéing |
| Butter | 2 Tbsp. | Adds richness |
| Onion | 1 medium, finely diced | Sweetens the sauce |
| Garlic | 4 cloves, minced | Enhances flavor |
| Tomato sauce (or marinara) | 2 x 15 oz cans | Base of the sauce |
| Salt & Pepper | To taste | Balances flavor |
| Sugar | Dash, to taste | Reduces acidity |
| Heavy Cream | 1 cup | Makes the sauce creamy |
| Parmesan or Romano cheese | Grated, to taste | For umami and garnish |
| Fresh basil | Chopped | For freshness and aroma |
| Fettuccine pasta | 1 1/2 lb | Can substitute with other pasta |
Step-by-Step Directions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Drain, reserving about 1 cup of the pasta water for thinning the sauce later if needed.
- Prepare the Sauce Base:
While the pasta cooks, heat olive oil and butter together over medium heat in a large skillet. Add the finely diced onion and sauté until soft and translucent, about 4–5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add Tomato Sauce & Seasonings:
Pour the tomato sauce into the skillet with onions and garlic. Add salt, black pepper, and a dash of sugar to balance the acidity of the tomatoes. (For a touch of heat, add some red pepper flakes.) Mix well and let the sauce simmer gently over low heat for 25–30 minutes, stirring occasionally, allowing it to thicken and develop flavor.
- Finish with Cream and Cheese:
Take the sauce off the heat and let it cool for a minute. Pour in one cup of heavy cream and stir until it all combines, turning the sauce a beautiful light orange-red. Mix in grated Parmesan or Romano cheese to taste. Check the seasoning and adjust as needed.
- Combine Pasta and Sauce:
Add the drained fettuccine directly into the skillet with sauce and toss gently to coat. If the sauce is a bit thick, splash in some reserved hot pasta water to loosen it up. Add chopped fresh basil for aroma and flavor, then toss again.
- Serve:
Serve the pasta hot, topped with extra cheese and basil, straight from the pan to the plate.
Tips and Tricks for Perfect Tomato Cream Sauce
- Onions: Dice finely for a smoother sauce, and sauté gently to avoid burning.
- Sugar: Essential for mellowing out the tomato’s acidity. Start with a little, adding more if needed.
- Cheese: Grate your cheese fresh—pre-shredded cheese can affect texture.
- Pasta water: Contains starch, perfect for thinning sauce while helping it cling to noodles.
- Heavy cream: Do not substitute with milk or half-and-half; heavy cream delivers the signature richness.
How to Customize Your Pasta Dish
- Protein additions: Stir in strips of grilled chicken, sautéed shrimp, or bacon for extra heartiness.
- Vegetables: Incorporate spinach, sweet peppers, mushrooms, or sun-dried tomatoes for a nutritious boost.
- Cheese overload: Experiment with other cheeses such as fontina, asiago, or even a touch of mascarpone.
- Spices: Use fresh or dried oregano, thyme, or a sprinkling of crushed red pepper for added flavor.
- Swap the pasta: Penne, rigatoni, and spaghetti work beautifully with this sauce.
Serving Suggestions
- Garlic bread: A classic pairing to soak up extra sauce.
- Simple side salad: A fresh green salad balances the richness of the pasta.
- Wine pairing: Try a chilled Pinot Grigio or a light-bodied red, such as Chianti.
- Family-style: Serve the pasta straight from the pan at the table for rustic charm.
Expert Advice: Common Mistakes to Avoid
- Overcooking the pasta: Always aim for al dente texture; overcooked pasta will become mushy when tossed in sauce.
- Not reserving pasta water: It is essential for achieving the correct sauce consistency.
- Adding cream over high heat: Cream can split if boiled vigorously. Always stir it in off the heat.
- Skipping the cheese: The sauce loses depth and umami without aged, salty cheese.
What others are reading
Frequently Asked Questions (FAQs)
Q: Can I use canned diced tomatoes or fresh tomatoes?
A: Yes! Simmer canned diced tomatoes with a bit of tomato paste for thicker sauce, or use peeled, seeded fresh tomatoes in season. Adjust cook time to achieve the desired thickness and flavor.
Q: Is there a way to make this dish lighter?
A: Substitute half the cream with whole milk (will reduce richness), and use less cheese. Add plenty of vegetables to boost nutrients.
Q: Can I make tomato cream sauce ahead of time?
A: Absolutely. Prepare the sauce up to the step before adding cream. Cool and refrigerate for up to 3 days. Reheat gently, then add cream, cheese, and basil just before serving.
Q: What other herbs work well in this recipe?
A: Fresh basil is classic. You can also add parsley, chives, oregano, or thyme for varied flavor.
Q: What can I do if my sauce is too thin?
A: Simmer a few minutes more to thicken. Alternatively, add a spoonful of tomato paste or grated cheese to help bind the sauce.
Q: Can I use gluten-free or whole-wheat pasta?
A: Yes! Flourless, gluten-free, or whole-wheat pasta work with this sauce, just watch their cook times and texture.
Q: How do I store leftovers?
A: Store pasta and sauce in an airtight container in the fridge. Reheat gently with a splash of milk or pasta water to restore creaminess.
Nutrition Information (Per Serving, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Fat | 22g |
| Carbohydrates | 62g |
| Protein | 13g |
| Sodium | 524mg |
Variations Across Italian Cuisine
While tomato cream sauce is a distinct American-Italian fusion, similar combinations are found throughout Italian kitchens:
- Pasta alla Vodka: Incorporates vodka for brightness and slight sharpness. The cream is added at the end for silky texture.
- Pasta with Roasted Red Pepper Sauce: Uses roasted peppers blended into the tomato base for sweetness and smokiness.
- Pasta Pomodoro: Focuses on fresh tomatoes, basil, and garlic, often finished with olive oil rather than cream.
Seasonal Adaptations
- Spring: Add asparagus, peas, or artichoke hearts to the sauce for vibrancy.
- Summer: Use ripe garden tomatoes, and swap fresh basil for other garden herbs.
- Fall/Winter: Mix in roasted root vegetables, mushrooms, or winter greens for depth and warmth.
Cooking for a Crowd: Scaling the Recipe
- Double or triple all ingredients proportionally for big gatherings.
- Keep extra pasta water on hand – larger batches may require more thinning.
- Serve sauce separately for guests to mix their own, allowing for customizations like proteins or veggie add-ins.
Final Thoughts: The Joy of Tomato Cream Sauce
This pasta with tomato cream sauce recipe truly offers comfort, simplicity, and endless room for creativity. Whether you crave a quick weeknight dinner, need to feed a hungry crowd, or want to impress someone with classic Italian-American flavors, this dish delivers. Embrace its adaptability, make it your own, and serve with the light-hearted spirit of The Pioneer Woman’s kitchen. Happy cooking!
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