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Tomato Pasta Sauce with Cream cheese
Laura

Tomato Pasta Sauce with Cream Cheese

A quick and creamy tomato pasta made with passata, cream cheese, Parmesan, garlic, onion, and basil. Ready in about 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 small servings
Course: Dinner
Cuisine: Italian
Calories: 371
Ingredients Equipment Method Notes

Ingredients
  

  • 225 g pasta Penne, fusilli, or spaghetti
  • 1 tablespoon butter or olive oil
  • 2 garlic cloves Finely minced
  • 1/2 small onion Finely diced
  • 1/4 teaspoon chili flakes Optional
  • 200 ml tomato passata Or smooth tomato puree
  • 1 teaspoon dried basil Or 1 tablespoon chopped fresh basil
  • 120 g full-fat cream cheese
  • 30 g Parmesan cheese Freshly grated, plus extra to serve
  • 60 ml reserved pasta water Add more if needed
  • 1/4 teaspoon fine salt Or to taste
  • 1/8 teaspoon black pepper Plus more to serve

Equipment

  • Large pot
  • Wide skillet
  • Colander
  • Wooden spoon
  • Grater

Method
 

  1. Bring a large pot of salted water to a boil. Cook the pasta until al dente, then reserve at least 1 cup of pasta water before draining.
  2. Heat the butter or olive oil in a wide skillet over medium heat. Add the onion, garlic, and optional chili flakes. Cook for about 2 minutes until fragrant and softened.
  3. Add the tomato passata and dried basil. Lower the heat and simmer gently for 5 minutes.
  4. Reduce the heat to low. Stir in the cream cheese, Parmesan, and 60 ml pasta water until smooth and creamy.
  5. Season with salt and black pepper. Add more pasta water if the sauce is too thick.
  6. Add the drained pasta to the skillet and toss until completely coated. Serve immediately with extra Parmesan and basil.

Notes

  • Use full-fat cream cheese for the smoothest texture.
  • Keep the heat low after adding the cheese to prevent separation.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently with a splash of milk or pasta water.