Creamy Fresh Tomato Penne
Make creamy fresh tomato penne with ripe tomatoes, cream, and cheese. An easy Italian-inspired pasta ready in just 25 minutes.
Categories: PASTA
Ingredients
- 200 g penne, cooked al dente
- 5 ripe tomatoes
- 3 tbsp olive oil
- ½ red onion, diced
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp fresh parsley, chopped
- 50 g shredded mozzarella & Parmesan blend
- 150 ml heavy cream
Cooking Instructions
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01
Steam & PeelnHeat the olive oil in a large pan over medium heat. Add the whole tomatoes and diced red onion. Cover with a lid and cook for 3u20134 minutes, until the tomato skins loosen. Carefully peel off and discard the skins.
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02
Season & MashnAdd the salt, black pepper, and 1u00bd tablespoons of chopped parsley. Mash the tomatoes with a spoon or potato masher until you have a chunky, rustic tomato sauce.
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03
Add Cheese & CreamnStir in the shredded mozzarella-Parmesan blend until completely melted. Pour in the heavy cream and stir well until the sauce becomes smooth, creamy, and beautifully pink.
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04
Toss with PastanAdd the cooked penne to the creamy tomato sauce. Toss everything together for about 1 minute, making sure every piece of pasta is coated.
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05
Garnish & ServenRemove from the heat and garnish with the remaining fresh parsley. Serve immediately while hot and creamy.
Chef notes
- Use ripe, flavorful tomatoes for the best natural sweetness and freshness. - Cook the penne al dente so it stays firm and holds the creamy sauce beautifully. - Reserve some pasta water before draining—it helps loosen the sauce and makes it silky smooth. - Add the cream over low heat and avoid boiling it, which keeps the sauce smooth and prevents separation. - Finish with Parmesan and fresh basil right before serving for extra richness and a fresh Italian-style finish.
