Best 20 Creamy Tomato Pasta Recipes

SPICY, CREAMY, TOMATO ,BACON PASTA SAUCE

Steps:

• Heat the oil in a heavy based fry pan over medium heat.
• Add the onion and cook for about 5 minutes, add the bacon and garlic, and cook for a further 5 minutes or until the bacon is cooked to your liking.
• Pour in the wine, and allow to cook and reduce for a couple of minutes, then add the chilli flakes, tomato sauce, water and stock powder.
• Simmer for about 15 minutes.
• Add the cream and fresh chopped herbs and freshly ground black pepper, reheat and serve immediately over the pasta of your choice.
• We ate this last night over spinach and cheese tortellini.

CREAMY TOMATO SHRIMP ROTINI PASTA RECIPE BY TASTY

Steps:

• Melt butter in a large pot over medium-high heat.
• Cook the shrimp until pink.
• Add the tomato, green onion, chili powder, parsley, salt, and pepper, stirring until evenly mixed.
• Pour in the milk, bringing to a boil.
• Stir in the cooked pasta until well-coated.
• Enjoy!

QUICK, EASY, CREAMY, TOMATO PASTA SAUCE

Steps:

• Heat a saute pan on medium heat.
• Pour in the olive oil.
• Stir the tomato paste gently into the oil.
• It may not completely mix just yet.
• (Don't get the heat too high).
• Add the cream and stir into the tomato mixture.
• Heat it gently so that it almost starts to simmer.
• At this point it is done.
• Add the crushed garlic and fresh ground pepper.
• Serve immediately over or in your pasta, and garnish with lots of fresh chopped basil.

CREAMY SUN-DRIED TOMATO,ROASTED RED PEPPER AND ARTICHOKE PASTA

Steps:

• Cook Bowties according to package directions.
• Reserve 1 cup of the cooking water.
• Heat oil in a large pan.
• Add garlic and onion, cook until translucent.
• Add tomatoes and roasted peppers.
• Cook for 3 minutes; stir in red pepper flakes.
• Add artichoke hearts and cook for 3 minutes.
• Add whipping cream and asiago cheese.
• Allow to simmer until it starts to thicken.
• Stir in basil and green onion.
• Season with salt and pepper if desired.
• Toss with bowties.
• Add 1 cup reserved pasta water to make it saucier.

CREAMY TOMATO AND SPINACH PASTA

Steps:

• Bring a large pot of water to a boil over high heat.
• Add the pasta and cook until tender (7 to 10 minutes). Drain the pasta in a colander.
• While waiting for the pasta to cook, dice the onion and mince the garlic.
• Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent, about 5 minutes.
• Add the diced tomatoes with juices, oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic.
• Stir to combine. Add the tomato paste and a 1/2 cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.
• Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce.
• Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy.
• Add half of the parmesan to the skillet and whisk until it is melted inches Add the remainder of the parmesan and whisk until melted in again.
• Add the fresh spinach and gently stir it into the sauce until it has wilted (3 to 5 minutes). Add the pasta and stir until it is well coated with the creamy tomato sauce.
• Taste and adjust the salt and pepper as needed. Serve warm.

CREAMY CHICKEN, BASIL, AND SUN-DRIED TOMATO PASTA BAKE

Steps:

• Preheat oven to 350. Boil pasta according to package directions. Drain and place in baking dish.
• Rinse and pat chicken dry. Season both sides with salt and pepper.
• Heat large saute pan over medium heat. Add 1 teaspoon olive oil. Place chicken in pan, and cook 2 to 3 minutes per side, or until the chicken is browned. Remove from pan and place on a cutting board.
• In the same pan, melt butter, and add the rest of the olive oil. Add the garlic and onions. Cook for about 2 minutes, until the onions are soft.
• Stir in the tomatoes and 3/4 cup of the chicken broth or wine. Bring to a boil. Turn down and let simmer for about 10 minutes.
• Meanwhile, slice the chicken into 1/4-inch thick slices and place over pasta (the chicken will finish cooking in the oven).
• Stir in cream and 1/2 cup cheese into the tomatoes. Simmer over medium heat until the sauce thickens.
• Add the rest of the broth or wine if the sauce gets too thick. Stir in basil. Add salt and pepper to tast.
• Pour sauce over chicken and pasta. Sprinkle with remaining cheese.
• Bake uncovered for about 20 minutes, or until bubbling and golden brown.

CREAMY TOMATO & PARMESAN PASTA

Steps:

• 1. Cook fettucine as directed
• 2. Crush and chop garlic clove finely.
• 3. Heat oil in a frying pan on medium-high, add garlic and bacon and cook until they start to brown.
• 4. Add tin of tomatoes to the frying pan and stir.
• 5. Reduce heat to medium and simmer for 15 minutes.
• 6. Reduce to low heat and add cream.
• 7. Stir until cream is fully mixed inches.
• 8. Stir parmesan cheeses into the sauce.
• 9. Add fettucine and stir until heated through and covered with sauce.
• 10. Serve, sprinkling a little parmesan cheese over the top of each serve if you wish.

CREAMY HERBED TOMATO-ARUGULA PASTA SALAD WITH BACON

Steps:

• Bring a large pot of salted water to a boil.
• Put the bacon in a large, cold skillet then cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain. Set aside.
• Whisk together the mayonnaise, basil, sour cream, chives, parsley, lemon juice, 1/2 teaspoon salt and a few grinds pepper in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the arugula and tomatoes to the bowl and toss to combine. Season with salt and pepper and top with the bacon. The pasta salad is best if served right away.

CREAMY TOMATO TUNA PENNE PASTA

Steps:

• Combine tuna and olive oil, garlic, anchovy paste, oregano, and red pepper flakes in a large saucepan over medium-low heat. Stir and cook for 1 minute once oil begins to sizzle.
• Stir in cream of tomato soup and water. Increase heat to medium and simmer for about 10 minutes.
• Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until just slightly undercooked, about 11 minutes; drain.
• Stir cooked pasta into soup mixture; stir in 2/3 cup Parmigiano-Reggiano cheese, and tarragon. Cover and cook for 2 minutes.
• Season with salt and black pepper to taste. Cover and cook for an additional minute.
• Garnish with additional Parmigiano-Reggiano cheese and red pepper flakes.

PASTA,MUSHROOMS AND BROCCOLI W/ CREAMY TOMATO SAUCE

Steps:

• Cook pasta until al dente,drain and toss with 1 tbl.
• olive oil.
• Heat 3 tbls.
• olive oil in a large skillet,add the mushrooms and saute quickly over high heat until golden Rmove from heat and add cream,tomatoes and seasonings.
• Mix well and cool to room temperature.
• Toss the mushroom,tomato and cream mix with the pasta.
• Add the broccoli just before serving and toss gently again.
• Taste for seasonings and adjust to your liking.
• Serve at room temperature and pass the grated Parmesan separately.

CREAMY SMOKED SALMON PASTA WITH SPINACH AND TOMATO

Steps:

• Bring a large pot of lightly salted water to a boil.
• Add pasta and cook for 10 to 15 min or until al dente; drain.
• Meanwhile melt the butter in a large skillet and add onion, garlic, and red pepper flakes. Cook over medium heat until onions are translucent. Reduce heat to low and add in milks, cheeses, and basil and stir over low heat until smooth and creamy about 10 to 15 minutes. Add smoked salmon and spinach and toss until heated through. Add cooked pasta and tomatoes and toss to combine. Add a bit of starchy pasta water if needed to make the sauce a good consistency. Season with salt and pepper to taste.

PASTA WITH MOCK CREAMY TOMATO SAUCE

Steps:

• In a large pot with boiling salted water, cook pasta until al dente. Drain well.
• Meanwhile, in a blender or food processor puree roasted red and yellow peppers, tofu, tomato paste, vegetable broth, balsamic vinegar, and Italian seasoning. Set aside.
• Coat a medium saute pan with cooking spray. Cook onion, garlic, and asparagus over medium heat until tender, about 5 minutes. Add water if necessary to prevent sticking. Stir in mushrooms; cook 3 to 5 minutes, or until mushrooms are tender and soft. Stir in tofu sauce, tomatoes, black pepper. Add hot chili paste, if desired. Reduce heat to low, and heat through.
• Toss pasta with sauce, and serve with Parmesan cheese.

PASTA WITH SPICY, CREAMY VODKA TOMATO SAUCE

Steps:

• In a pan, heat the oil.
• Put the sausages in the pan.
• Cook and tear it to little pieces.
• Add garlic, chili until garlic is golden.
• Add the tomatoes and salt and bring to a boil.
• Put the heat to medium and let it simmer for 15 minutes.
• Cook the pasta.
• Add the vodka to the sauce and the cream.
• Bring it to a boil and add the drained pasta.
• Add the parsley and serve.

STEAK & FARFALLE PASTA WITH CREAMY TOMATO SAUCE RECIPE

Steps:

• 1.Prepare marinade: In a bowl, whisk together 3 cloves garlic, vinegar, Dijon, cinnamon and pepper. Pour marinade over steak cubes in another container, cover and refrigerate for at least 1 hour. (You can also leave steak to marinate overnight.) 2.Cook farfalle according to package directions. Drain and set aside. 3.Drain steak cubes and discard marinade. Heat a large cast-iron or nonstick skillet over high heat for 1 minute. Reduce heat to medium-high, mist with cooking spray and sauté steak until browned on each side, about 4 minutes total. Remove steak from pan and set aside. 4.Mist same pan with cooking spray again, add onion and remaining 2 cloves garlic and sauté until brown, about 2 to 3 minutes. Add tomatoes and reduce heat to medium low. Add seasoning, basil and sour cream and combine. Cook for an additional 2 to 3 minutes, then mix in reserved steak and cook for 2 more minutes, until meat and sauce are completely warmed. 5.Serve 1 cup farfalle with 3/4 cup steak sauce. Garnish with an additional sprinkling of Italian seasoning, if desired.

CREAMY TOMATO SAUCE FOR PASTA

Steps:

• Heat olive oil over medium heat.
• Sauté crushed garlic for 1-2 minutes.
• Stir in tomato sauce.
• Add salt, pepper, and pesto.
• Add cream cheese and stir or whisk well until fully melted.
• Stir parmesan cheese until melted.
• Add cream and stir well.

CREAMY CHICKEN, BACON & TOMATO PASTA

Steps:

• COOK pasta as directed on package.
• MEANWHILE, cook chicken in large skillet on medium heat 5 to 6 minute or until chicken is done, stirring occasionally. Add bacon, tomatoes, Neufchatel cheese, water and pepper; mix well. Cook 3 minute or until Neufchatel cheese is completely melted and mixture is well blended, stirring frequently.
• DRAIN pasta; place in serving bowl. Add sauce; mix lightly. Sprinkle with Parmesan.
• KRAFT KITCHEN TIPS: How to Prepare Perfect Pasta - To prepare perfect pasta, follow the package directions to ensure that enough water is used for cooking the pasta. Add the pasta to the boiling salted water and cook until al dente (tender but still a little firm to the bite), stirring frequently. To prevent pasta from sticking to the pan, add it slowly to plenty of boiling water and stir frequently while cooking. Adding oil to the cooking water is not recommended because some sauces may not cling to pasta coated with oil.
• Food Facts - Some cooks prefer to drain the pasta well to prevent excess water from diluting the sauce, while others like a little moisture to help prevent pasta from sticking together. In any case, reserve a few tablespoons of cooking water to add to pasta if it starts to stick together or if you want to dilute the sauce.

CREAMY TUSCAN TOMATO PASTA WITH CHICKEN

Steps:

• Cook pasta according to package instructions.
• Chop chicken into bite sized pieces.
• Brown chicken in oil in a deep frying pan, set aside and keep warm.
• Fry onion and garlic in oil until soft and fragrant.
• Chop semi-dried tomatoes and olives into small pieces, add to onion and garlic.
• Add can of tomatoes, lemon juice and white wine.
• Mix in dried Italian spices, salt and pepper and chili flakes.
• When pasta is done add to tomato sauce with the chicken.
• Stir in cream and warm through, do not boil.

CREAMY PASTA & TOMATO WITH ITALIAN SAUSAGE

Steps:

• Brown meat in skillet, drain and set aside.
• In a large sauce pan, mix chicken broth and water; bring to a boil.
• Add 2 Tablespoons of margarine, macaroni and cook 6 to 8 minutes or until pasta is firm but not hard (Al Dente).
• Drain pasta and set aside.
• In large sauce pan melt 2 Tablespoons of margarine; add evaporated milk and cheese package and mix well; add V8, dice tomatoes, tomato soup and spices mix well.
• Add macaroni and meat to sauce mixture and cook for 5 minutes, sauce will slightly thicken.
• Top with additional cheese if you like and serve hot.

CREAMY TOMATO AND SHRIMP PASTA WITH PEAS

Steps:

• in a large chef's pan heat 2 tbsp of oil. Add all ingredients except parmesan, shrimp and pasta and cook on medium heat. In another skillet cook shrimp half way with the remaining olive oil. Add shrimp and parmesan to the creamy tomato mixture. simmer for 5 more minutes or until shrimp is fully cooked. Add the cook pasta and stir all ingredients together. Scoop into pasta bowls and top with basil and serve.

CREAMY TOMATO PASTA RECIPE - (4.2/5)

Steps:

• Bring a large pot of water to boil for the pasta. Start the tomato sauce. bring a large pot of water to boil. score the bottom of the tomatoes, blanch in the boiling water for about a minute, cool and peel. discard skins. roughly chop tomatoes and set aside. In a small saucepan, sweat the minced onion and garlic in about a tablespoon of olive oil over medium low heat for about 5 minutes, until soft. Add the tomatoes to the onion and garlic. if you want a thin sauce like mine, blend the sauce with an immersion blender. cook about 15 minutes until thickened. While the tomato sauce thickens, add the pasta to the boiling water and cook according to the package directions. While the pasta and tomato sauce are cooking, make the alfredo sauce. melt the butter in a saucepan over medium heat. whisk in the flour until smooth and cook about 2 minutes, until brown. Whisk in the milk, half & half, and garlic and season with salt & pepper. continuously whisking, bring to a simmer and cook about 2 minutes until thickened. fish out the garlic with a slotted spoon and discard. Whisk in the parmesan. the sauce will be very thick, so add 1/3 cup of the hot pasta cooking water to the alfredo sauce to thin it out a bit. remove from heat. Drain the pasta and add to the alfredo sauce. Mix the basil into the tomato sauce and add the tomato sauce to the pasta. mix well.