The pot lid rattles and you know dinner is almost ready. That sound kinda sparks this little happy dance in your kitchen. You smell that tomato and cream mix bubbling inside, teasing your tummy already.
Cooking pasta fast usually feels tricky but with this one you got a shortcut that works real good. The creamy tomato sauce thickens right in the pot while the pasta softens just enough to have that tender pull you wanna taste.
You remember those nights when no time but big hunger meets your day? This recipe pulls you through with its simple steps and bold flavor. No fuss, just results that make you wanna sit down and savor every bite quick.
Why This Recipe Works Every Single Time
- Quick release pressure cooker use saves you a bunch of wait time so meals happen fast.
- The tomato paste caramelizes for real deep flavor that feels rich, not flat or canned.
- Cream mixed in off heat stops it from breaking and keeps sauce smooth and silky.
- Reserved pasta water adds broth depth, loosening sauce just right for perfect coating.
- Fresh or dehydrated basil means you get that fresh herb kick, no matter what's at hand.
What Goes Into the Pot Today
- 1 lb Pasta Rigatoni or Penne - sturdy shapes soak up sauce wonders.
- ½ Yellow Onion - chopped small for sweet flavor base.
- 2 Garlic Cloves - minced to bring aroma that wakes up your senses.
- 6 oz Canned Tomato Paste - the heart of sauce, rich and thick.
- ½ Cup Heavy Cream - adds creamy texture and mellows tomato tang.
- ½ Cup Reserved Pasta Water - secret for adjusting sauce without thinning too much.
- 1 tablespoon Dehydrated Basil or 3 tablespoon Fresh - your herb power up.
- 2 tablespoon Olive Oil - to soften onion and start the sauce with good fat.
The Exact Process From Start to Finish
- First, bring a large pot of salted water to boil. You gotta cook the pasta till al dente following package instructions. Save ½ cup of that starchy pasta water before draining.
- While the pasta cooks, chop the yellow onion nice and fine. Mince the garlic cloves too so they melt into the sauce.
- Grab a large skillet and heat 2 tablespoons olive oil over medium. Toss in the onion and sauté till it softens and looks kinda golden. This takes 3-4 minutes.
- Add your minced garlic and stir it for about 1 minute till you smell that garlic fragrance fill your kitchen.
- Now stir in the tomato paste. Let it cook on medium heat for 2-3 minutes to caramelize just a bit. This step adds depth to your sauce’s flavor.
- Lower the heat then pour in the heavy cream. Stir it gently until it blends smooth into that thick tomato base.
- Add the reserved pasta water bit by bit to get your sauce that perfect pourable but thick consistency you love.
- Stir in dehydrated or fresh basil then salt and pepper the sauce to your taste. Toss in the cooked pasta and mix till every piece is coated nicely. Serve warm with grated Parmesan on top if you want.
Quick Tricks That Save Your Time
- While waiting for water to boil, chop onions and garlic so you’re ready to sauté right away.
- Use pre-minced garlic paste in a pinch to skip peeling and chopping step.
- Keep canned tomato paste in your pantry so sauce comes together instantly.
- Use quick release on your pressure cooker to avoid slow cool down and start plating sooner.
- Reserve pasta water early so you don’t have to hunt for it after draining pasta.
What It Tastes Like Fresh From the Pot
The first bite hits that creamy tang of tomato with a smooth richness that just hugs your mouth. You feel the tender pull of rigatoni coated thick with sauce that’s both velvety and a little bit hearty.
Basil sprinkles throughout bring that fresh herb brightness, making each forkful kinda lively but warm at the same time. The sweetness from the onion and the gentle garlic cloves lend a cozy background that you might just wanna lick your plate clean.
It’s dang satisfying comfort food without any heavy feeling. This pasta tastes like something homemade with love but done fast for your busy nights. You swallow with a smile and plan to make it again soon.
Your Leftover Strategy Guide
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on low to keep cream from separating.
- Freeze portions in freezer-safe bags or containers if you wanna keep it longer. Thaw overnight in fridge before warming back up.
- If sauce thickens too much when reheating, stir in a splash of water or reserved pasta water to loosen it.
- Top with fresh Parmesan after reheating to revive that fresh cheesy kick if you saved some for leftovers.
Common Questions and Real Answers
- Can I use different pasta shapes? Absolutely yes. Penne or rigatoni work best but feel free to try fusilli or even farfalle. Just adjust cooking time to package guidelines.
- Can I skip the cream? Sure you can, but sauce won’t be as smooth or rich. You might wanna add a bit more pasta water for stretch.
- What’s best pressure cooker setting here? You actually cook pasta separately in boiling water then finish sauce on stove. The pressure cooker helps fast water boil so it’s quicker to start.
- How do I prevent cream from curdling? Add cream off heat and stir slowly. Heating cream too long can break it and make sauce grainy.
- Can I add protein? Definitely. Cook some diced chicken or sausage ahead and toss it in with the pasta at the end.
- What if I want more flavor punch? Try adding crushed red pepper flakes or a splash of balsamic vinegar when you add tomato paste for tangy depths.
For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy option using kielbasa, or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels featuring cheesy, herbed treats perfect for snacks. Also, don’t miss our Easy Marinated Cheese Appetizer with Salami & Green Olives as a savory delight to complement your meals.
15-Minute Pasta with Creamy Tomato Sauce
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 lb Pasta Rigatoni or Penne sturdy shapes soak up sauce wonders
- ½ Yellow Onion chopped small for sweet flavor base
- 2 Garlic Cloves minced
- 6 oz Canned Tomato Paste rich and thick
- ½ cup Heavy Cream adds creamy texture
- ½ cup Reserved Pasta Water used to adjust sauce consistency
- 1 tablespoon Dehydrated Basil or 3 tablespoons fresh
- 2 tablespoon Olive Oil to soften onion
- Salt and Pepper to taste
- ½ cup Grated Parmesan optional, for topping
Instructions
Instructions
- Bring a large pot of salted water to boil. Cook pasta until al dente per package instructions. Reserve ½ cup pasta water before draining.
- While pasta cooks, finely chop onion and mince garlic.
- Heat olive oil in a large skillet over medium heat. Add onion and sauté until golden, about 3–4 minutes.
- Add minced garlic and stir for about 1 minute until fragrant.
- Add tomato paste and cook for 2–3 minutes to caramelize.
- Lower heat and add heavy cream. Stir until smooth and blended.
- Gradually stir in reserved pasta water to adjust consistency.
- Stir in basil, then season sauce with salt and pepper to taste.
- Add cooked pasta and mix until evenly coated with sauce.
- Serve warm topped with grated Parmesan if desired.
