05/26/2026
Creamy tomato pasta
The Pasta
* 16 oz shell pasta (conchiglie)
* Salt for the pasta water
The Sauce
* 2 tbsp olive oil
* 1 tbsp unsalted butter
* 1 small yellow onion, finely diced
* 4 cloves garlic, minced
* 1/2 tsp crushed red pepper flakes (optional, for a subtle kick)
* 6 oz (1 can) tomato paste
* 14 oz (1 can) crushed tomatoes or tomato purée
* 1/2 cup heavy cream
* 1/2 cup freshly grated Parmesan cheese, plus more for serving
* Salt and black pepper to taste
* Fresh basil leaves, torn, for garnish
* Fresh cilantro ( chopped). Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the shell pasta and cook according to the package instructions until it is al dente (usually about 9–11 minutes).
Important: Before you drain the pasta, scoop out 1 cup of the starchy pasta water and set it aside. This is your secret weapon for perfecting the sauce texture later. Drain the pasta and set aside.
2. Build the Aromatics
While the pasta cooks, heat the olive oil and butter in a large skillet or Dutch oven over medium heat. Add the diced onion and cook for 4–5 minutes until soft and translucent. Stir in the minced garlic, and red pepper flakes, cooking for about 1 minute until fragrant.
3. Caramelize the Tomato Paste
Add the tomato paste to the skillet. Use a wooden spoon to break it up and mix it with the aromatics. Cook for 2–3 minutes, stirring constantly, until the paste turns a deep brick-red color. This step removes the raw metallic taste and deepens the flavor.
