Creamy Pasta Sauce

Bowl filled with rigatoni and covered with a creamy tomato pasta sauce.

Creamy pasta sauce is tender noodles tossed in a flavorful tomato sauce. This recipe is very similar to pink sauce pasta, but lightened up. A hearty main course that’s easy enough for a busy weeknight, but elegant and tasty enough to serve for a date night dinner! Add fresh basil and you’ll have a restaurant quality meal in the comfort of your own home!

Course Main

Cuisine American, Italian

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings (1 cup) servings

Calories 388

Author Kim

Ingredients

1 pound pasta (rigatoni, spaghetti, penne or any other favorite) use gluten-free pasta as needed
6 slices prosciutto chopped
1 small onion chopped
2 cloves garlic minced
1 (28 ounce) can crushed tomatoes
3/4 teaspoon salt
1/4 cup fresh basil chopped
1 cup half and half (you can use fat free, if preferred)*

Instructions

Cook the pasta according to package directions in salted water. While pasta is cooking, sauté the prosciutto and onion over medium heat with olive oil spray until the onions are translucent (about 5 minutes). Add the garlic and cook for another minute more.
Add the tomatoes and season with salt. Simmer for about 10 minutes.
Stir in the basil and half and half. Taste for seasoning.
Combine tomato sauce with the cooked pasta. Enjoy!

Video

Notes

*Sub with heavy whipping cream or whole milk, if preferred.

Leftovers. Store leftovers in an airtight storage container in the refrigerator for up to 4 days.
To reheat. Gently rewarm leftovers in a Dutch oven or large pot on the stovetop over medium-low heat, splashing in broth, cream, almond milk, regular milk or water as needed to loosen the sauce. You can also reheat in the microwave.
Freezing. Store pasta with sauce in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition