A five-ingredient creamy tomato pasta recipe that takes just 20 minutes to prepare is ideal for busy weeknights, especially during autumn. The dish uses cherry tomatoes, garlic, single cream, red wine vinegar, and Parmesan to create a sauce that rivals restaurant versions.
Simple ingredients, rich flavour
The recipe calls for a punnet of cherry tomatoes, five garlic cloves, 150ml of single cream, a splash of red wine vinegar, and around 50g of Parmesan, plus extra for dusting. The tomatoes are chopped into quarters and the garlic is crushed, with the kettle boiled for the pasta water.
Garlic is fried in oil over medium-low heat for a minute until fragrant, then the tomatoes are added. The tomatoes take around 10 minutes to become jammy, and can be crushed with the back of a fork to release more juice and prevent sticking.
Method and serving suggestions
Rigatoni is recommended as the best pasta shape for this sauce, though any shape can be used. The pasta is cooked in heavily salted water until al dente, with a cup of the water reserved. A splash of red wine vinegar is added to the sauce, followed by the cream, stirred in gradually.
The heat is reduced to prevent excessive bubbling, and the reserved pasta water is mixed into the sauce to help it cling to the pasta. The Parmesan is stirred in before adding the pasta, which is gently coated and served in two or three portions, topped with extra Parmesan.
Optional additions
Chilli flakes can be added for a bit of spice, though they are not necessary. The recipe is described as the one pasta dish the writer makes the most, and is said to be something you will never go back from once tried.
