Pasta in Tomato Cream Sauce
Jess loves Tomato Cream Pasta and will specifically request it on occasion. It is a family favorite around here. We were first introduced to the recipe in 2000 when my sister and her husband returned home from an extended trip overseas with their newly adopted babies – a girl and a boy. Our mother’s twin sister provided dinner for their first night back home and it was this recipe which we have been making regularly ever since.
You can find the original recipe below. Over the years, we have learned to tweak it based on what we have available in our pantry. For example, the Tomato Cream Pasta video that I posted on IGTV was made from a large can (twice as much tomato) of unsalted diced tomatoes, and I added salt, pepper, and plenty of basil. I was also low on heavy whipping cream so I mixed what I had with some 2% milk to get the amount that I needed. Finally, instead of ⅓ C grated cheese, I used almost a whole cup, because why not? Especially since I used twice the tomatoes.
We often add sliced grilled chicken to our Tomato Cream Pasta and serve with a salad and some bread.
Recipe – Tomato Cream Pasta
8oz Penne or tubular pasta
½ C Fresh Chopped Basil, or 1 tsp dried lemon slices (optional)
14 oz can Italian-style diced tomatoes
¾ C heavy whipping cream (or half & half)
⅓ C grated parmesan cheese
* Grilled Chicken Strips (optional)
Prepare pasta according to directions; drain & keep warm. In skillet, cook tomatoes over med-high heat about 5 minutes until thickened. Reduce heat; add basil & cream. Heat through but do not boil. Toss with pasta & cheese. Serve Immediately.