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Making tomato pasta sauce from scratch with canned tomatoes is easy! The best part is that it can be ready as soon as your pasta is done. Perfect for weeknights on the go.
Recipe Notes and Tips:
Some UK Instagram readers asked me what to use instead of ketchup and I thought passata would be a good equivalent.
I don't recommend replacing the ice cream with half-and-half cream or something less fatty.The sauce may curdle due to the acidity of the tomatoes.
You can use any pasta you have on hand (I like the penne for this sauce because those little tubes are coated so well).
This sauce will actually work with other dishes (such as chicken or shrimp sauce), so you can skip the pasta altogether if you want! Or, you can add some cooked chicken/shrimp/protein of your choice to the sauce for a heartier meal.
Creamy Tomato Pasta
This creamy tomato pasta recipe is quick to prepare and uses everyday ingredients. You'll love the silky ketchup!
INGREDIENTS
8 ounces uncooked pasta
2 tablespoons butter
2-3 minced garlic cloves
2 tablespoons tomato paste
1 can ketchup
98 7 ▢3/4 heavy cup/whisked
▢1/4 teaspoon Italian Seasoning
▢Salt and pepper to taste
▢Freshly grated Parmesan, to serve, to taste
INSTRUCTIONS
Bring a large pot of salted water to your pasta and cook it al dente according to package directions.
Meanwhile (when the noodles begin to cook), place the butter in the pan over medium to high heat. Once melted, add the garlic and sauté for about a minute, stirring constantly.
Add tomato paste, ketchup, cream and Italian seasoning. Stir until nice and smooth.Let the sauce cook for about 5 minutes or until the sauce is thickened to your liking (the sauce will be very bubbly, so you may need to reduce the heat).
Season with salt and pepper as needed (I'm pretty generous with both). If the sauce is a bit sour/hot for your taste, add a little more sugar.
Remove the noodles and mix with the sauce (add some hot water to the pasta if the sauce is too thick). Serve immediately with plenty of Parmesan cheese on top.
