Creamy Tomato Pasta with Cream Cheese
Ingredients
- 12 ouncesspaghetti or penne
- 2 tablespoonsbutter
- 3 clovesgarlic
- 1 can (28 ounces)canned crushed tomatoes
- 4 ouncescream cheese
- ·salt
- ·black pepper
- ·fresh basil
- ·parmesan cheese
- ·red pepper flakes
Prep
- 01
Mince 3 cloves garlic.
- 02
Tear or chop a small handful of fresh basil for garnish.
Method
- 01
Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain and set aside.
- 02
While the pasta cooks, melt butter in a large skillet over medium heat. Add the minced garlic and cook, stirring, until fragrant, about 1 minute.
- 03
Pour in the crushed tomatoes and bring to a simmer. Cook for 5 minutes, stirring occasionally.
- 04
Reduce heat to low and add the cream cheese in chunks, stirring until smooth and fully incorporated, about 2 minutes. Season with 1/2 teaspoon salt, a pinch of black pepper, and a small pinch of red pepper flakes.
- 05
Add the cooked pasta to the sauce and toss to coat, adding pasta water a splash at a time if the sauce feels too thick. Aim for a creamy, clingable consistency.
- 06
Divide among bowls, top with freshly torn basil and grated parmesan, and serve immediately.
Spice Tips
The red pepper flakes add gentle warmth; increase to 1/4 teaspoon if you like more heat. A pinch of nutmeg stirred into the sauce at the end rounds out the tomato flavor beautifully.
For a meatier version, brown 8 ounces ground beef or Italian sausage in the skillet before adding the garlic, then proceed as written. Cream cheese can be swapped for mascarpone or ricotta for a slightly different texture.