Creamy Tomato Cheese Pasta
Creamy tomato sauce with melted cheese ready in under 30 minutes
A quick and comforting pasta dish featuring rich tomato cream sauce with two types of melted cheese, perfect for busy weeknights.
Equipment
Ingredients
Ingredients
pasta (penne or rigatoni) (dry)
300 g
tomato paste
80 g
cooking cream
250 ml
Parmesan (grated)
70 g
Gouda (grated)
100 g
onion (finely_diced)
80 g
olive oil
2 tbsp
oregano (dried)
1 tsp
parsley (chopped)
2 tbsp
salt
1 tsp
black pepper (ground)
0.5 tsp
Instructions
Cook the pasta
Cook the pasta in salted water until al dente. Reserve 100 ml of the pasta water before draining.
Sauté the onion
Heat the olive oil in a large pan and cook the onion until soft and translucent.
Cook the tomato paste
Add the tomato paste and cook for 1–2 minutes, stirring constantly.
Simmer the sauce
Pour in the cooking cream and reserved pasta water. Stir well and let the sauce gently simmer for about 5 minutes.
Melt the cheese
Reduce the heat and add the Parmesan and Gouda. Stir until the cheese is completely melted and the sauce is smooth.
Combine pasta and sauce
Add the cooked pasta and toss until every piece is coated in the sauce.
Season and serve
Season with oregano, parsley, salt and black pepper. Serve immediately with extra Parmesan on top.
Original recipe
Storage
Best enjoyed fresh. If reheating, add a little milk or cream to restore creaminess.
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