Creamy Tomato Pasta
Creamy Tomato Pasta (rather than just cheesy), is a velvety, silky, luscious pasta.
Using Red Gold Tomato Concentrate means you still skip all the peeling, chopping, and long simmering. By combining the concentrate with heavy cream and a splash of starchy pasta water, you get a luxurious, restaurant-style pink sauce (sometimes called a Rosa sauce) in minutes.
Ingredients
- Pasta: 300g Penne or Rigatoni (tubular shapes are perfect for holding creamy sauces)
- Red Gold Concentrate: 4 tablespoons
- Butter: 2 tablespoons (butter helps build a glossy, smooth emulsion)
- Heavy Cream: 200ml (single or whipping cream works great; alternatively, use half-and-half)
- Pasta Water: 100ml (reserved from boiling)
- Parmesan: 1/2 cup finely grated (optional, for a salty depth)
- Optional Green addition: 2 cups fresh baby spinach (it wilts beautifully into the warm cream sauce)
Method
1.Boil the pasta: 10 min.
Cook your pasta in salted boiling water until it is just al dente. Right before you drain it, scoop out about 1 cup (250ml) of the hot pasta water. This starchy water is your secret weapon for a silky sauce. Drain the pasta.
2.Sauté the Red Gold: 2 min.
In your pasta pot or a deep skillet over medium heat, melt the butter. Stir in 4 tablespoons of Red Gold Concentrate. Let it sizzle gently in the butter for about 2 minutes to caramelize the sugars and release the rich aromas of roasted tomato, onion, and garlic.
3.Build the cream sauce: 3 min.
Pour the heavy cream and 1/2 cup of your reserved pasta water into the pot. Whisk or stir continuously over medium-low heat. Watch as the dark red concentrate melts into the cream, transforming it into a glossy, velvety pink sauce. Let it simmer gently for 1 to 2 minutes to thicken.
4.Toss and finish: 2 min.
Add the cooked pasta (and spinach, if using) directly to the sauce. Toss well on low heat so every piece of pasta gets coated. Stir in the Parmesan cheese and let it melt. If the sauce gets too thick, add a tiny splash more of your pasta water until it’s perfectly creamy.
Why pasta water is magic: The starch left behind in the cooking water acts as a natural binding agent. It holds the fat (butter and cream) and the liquid together, giving you a smooth, velvety sauce that clings beautifully to the pasta instead of pooling at the bottom of the bowl.