Description
A speedy, creamy tomato pasta that is kid-friendly and perfect for busy weeknights.
Ingredients
Scale
- 12 ounces pasta (penne, shells, fusilli, or any preferred shape)
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped (or 1/2 tsp onion powder)
- 2–3 cloves garlic, minced (or 1/2 tsp garlic powder)
- 1 can (14 oz) crushed tomatoes or tomato sauce
- 1/2 cup heavy cream, half-and-half, or creamy non-dairy milk
- 1/2–3/4 cup grated Parmesan or shredded cheese (mozzarella optional)
- Salt and pepper to taste
- A pinch of sugar (optional)
- Fresh basil or dried Italian seasoning (optional)
- Optional add-ons: cooked chicken, frozen peas, spinach, bell pepper, red pepper flakes, lemon zest, breadcrumbs (toasted)
Instructions
- Boil the pasta in salted water until al dente, reserving about 1/2 cup pasta water. Drain and set aside.
- In a large skillet, heat olive oil or butter over medium heat. Sauté onion for 2–3 minutes, then add garlic and cook for 30 seconds.
- Add crushed tomatoes or marinara and simmer for 3–4 minutes. Add sugar if needed.
- Stir in cream or milk slowly until you achieve a pink sauce. Use pasta water to adjust consistency if necessary.
- Stir in the grated cheese until melted, and season with salt and pepper. Add basil or Italian seasoning if desired.
- Toss in the drained pasta and any optional add-ins until warmed through. Serve immediately with extra cheese and torn basil leaves if desired.
Notes
This recipe is flexible for picky eaters and leftovers reheat well. Use one skillet for ease of cleanup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 40mg
Keywords: pink pasta, quick dinner, family-friendly meal, easy pasta recipe