Creamy Fresh Tomato Pasta
Servings: 4
Calories: 1072kcal
This Creamy Fresh Tomato Pasta is an easy pasta recipe made with everyday supermarket staples like Italian pork sausages, fresh tomatoes, parmesan, cream and basil. Whole tomatoes are gently steamed until they collapse into the sauce, creating a comforting weeknight dinner that’s ready in around 30 minutes and perfect for the whole family.
Ingredients
- 400 g mafalde, rigatoni, penne or fusilli
- 500 g good-quality Italian pork sausages (about 5–6 sausages), casings removed (see note 1) (omit if you’d like the recipe to be vegetarian)
- 1 red onion, finely diced
- 1 tbsp freshly crushed garlic
- 2 tbsp tomato paste
- 125 ml chicken stock
- 8 roma (plum) tomatoes or cocktail (campari/cocktail vine) tomatoes, tops removed
- 1 tsp dried Italian mixed herbs (Italian seasoning)
- ½ tsp freshly cracked black pepper
- ½ tsp white sugar
- 250 ml thickened (whipping/heavy) cream
- 100 g finely grated parmesan
- 30 g roughly chopped fresh basil leaves
- Sea salt flakes, to taste (adjust depending on your sausages)
To serve
- Extra grated parmesan
- Extra freshly cracked black pepper
- Basil leaves
- Italian-style chilli oil (I use Bippi’s brand) (optional)
Instructions
- Cook the pasta – Bring a large saucepan of generously salted water to the boil. Cook the pasta according to the packet instructions until al dente. Reserve 250 ml (1 cup) of the cooking water before draining.
- Brown the sausage – Heat a large deep frying pan over medium–high heat. Remove the sausage meat from the casings and add it to the pan. Break it into bite-sized pieces with a wooden spoon and cook for 5–6 minutes until browned and cooked through.
- Cook the onion – Reduce the heat to medium. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened.
- Add the garlic – Stir the garlic through and cook for 30 seconds until fragrant.
- Steam the tomatoes – Stir the tomato paste through, then pour in the chicken stock, scraping up any browned bits from the bottom of the pan. Arrange the tomatoes cut-side down in the pan. Cover with a lid and cook over low heat for 8–10 minutes until the tomatoes are very soft and collapsing.
- Make the sauce – Remove the tomato skins if they lift away easily, carefully using tongs (don't stress if a few remain). Crush the tomatoes with a potato masher or wooden spoon until you have a chunky sauce. Add the Italian herbs, pepper and sugar. Stir through the cream and parmesan.
- Finish the pasta – Add the cooked pasta, basil and 60 ml (¼ cup) of the reserved pasta water. Toss until glossy and evenly coated, adding a little more pasta water if needed to loosen the sauce. The sauce will thicken as it sits. Taste it, then season with salt (I normally add a full teaspoon of sea salt flakes but how much you add will depend on how salty your other ingredients are).
- Serve – Divide among bowls and finish with extra parmesan, basil and pepper – with a dash of chilli oil if desired.
Notes
Note 1 – Good-quality Italian-style pork sausages with fennel and garlic give the best flavour in this recipe. If you can't find them, plain pork (or chicken) sausages work well too. Simply remove the casings before cooking.
Make Ahead
The sauce can be made up to 3 days in advance and stored in an airtight container in the fridge. When you're ready to serve, gently reheat the sauce in a large frying pan over low heat, adding a splash of chicken stock or water if it has thickened. Cook the pasta fresh, then toss it through the reheated sauce with a little reserved pasta water until glossy.Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a frying pan over low heat with a splash of water or chicken stock to loosen the sauce, stirring occasionally until heated through. You can also microwave in 30-second bursts, stirring between each burst until hot. I don't recommend freezing this recipe, as the cream-based sauce can separate and the pasta becomes soft after thawing.Recipe source
Inspired by Josh Gale (@thechefoutwest). You can view the original recipe here.Nutrition Facts
Creamy Fresh Tomato Pasta
Amount per Serving
Calories
1072
% Daily Value*
Fat
60
g
92
%
Saturated Fat
32
g
200
%
Trans Fat
2
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
20
g
Cholesterol
178
mg
59
%
Sodium
1803
mg
78
%
Potassium
1164
mg
33
%
Carbohydrates
87
g
29
%
Fiber
9
g
38
%
Sugar
14
g
16
%
Protein
42
g
84
%
Calcium
423
mg
42
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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