Description
A rich and creamy tomato pasta sauce made with tomato paste, cream, parmesan, and a touch of lemon juice. Perfectly balanced with garlic, onion, and black pepper, this sauce comes together quickly and pairs wonderfully with your choice of pasta for a comforting and flavorful meal.
Ingredients
Scale
For the Sauce
- 1 tablespoon olive oil
- 2 tablespoons (30 grams) butter
- ½ onion, finely chopped (about 70 grams)
- 3 garlic cloves, finely diced
- ½ teaspoon black pepper
- ¼ cup (70 grams) tomato paste
- ¾ cup cream
- 40 grams parmesan, finely grated
- 1 tablespoon lemon juice
- Salt to taste
For the Pasta
- 200 grams dried pasta or 300 grams fresh pasta
Instructions
- Boil Pasta: Bring a pot of heavily salted water to a boil and cook the pasta according to package instructions, timing it to finish just as the sauce is ready. Reserve about ¼ cup of pasta water before draining if needed.
- Sauté Onion: Heat olive oil and butter in a large frying pan over medium-high heat. Add the finely chopped onion and reduce heat to medium-low. Cook for 4-5 minutes until the onion softens and is translucent.
- Add Garlic and Pepper: Stir in the diced garlic and black pepper. Cook gently for 1-2 minutes without browning; lower heat to low if necessary.
- Incorporate Tomato Paste: Add tomato paste and whisk it into the onion mixture, cooking for 1-2 minutes to deepen the flavor.
- Add Cream: Pour in the cream and whisk to combine. Keep the heat at a gentle simmer (low-medium) to prevent curdling.
- Mix in Lemon Juice: Quickly whisk in the lemon juice. If worried about curdling, add lemon juice later with the pasta.
- Add Parmesan: Gradually add the grated parmesan in three parts, whisking after each addition until melted and smooth.
- Combine Pasta and Sauce: Add the cooked pasta directly into the sauce along with about ¼ cup of reserved pasta water. Stir and let simmer gently for 1-2 minutes so the sauce thickens and coats the pasta. Add more pasta water if the sauce becomes too thick.
- Season and Serve: Taste and season with salt as needed. Serve immediately topped with extra parmesan, black pepper, and fresh basil if desired. Enjoy!
Notes
- Onion size varies by region; a half onion in the USA often weighs around 70 grams.
- Timing the pasta cooking is key: start the sauce about 3-4 minutes after the pasta begins boiling to synchronize finishing times.
- Always reserve pasta water before draining, as the starch helps loosen and thicken the sauce.
- The sauce will reduce and thicken as it sits; making the sauce slightly more abundant ensures the pasta absorbs enough flavor.
- Serving suggestion: pairs well with an easy iceberg wedge salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 80 mg
