Creamy Tomato Penne Pasta

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.

Step 2: Heat olive oil in a large skillet or Dutch oven over medium heat.

Step 3: Add the minced garlic and sauté for 1 minute until fragrant.

Step 4: Stir in the tomato sauce, Italian seasoning, red pepper flakes, salt, and black pepper. Simmer for 5 minutes.

Step 5: Lower the heat and stir in the heavy cream and butter until the sauce becomes smooth and creamy.

Step 6: Add the grated Parmesan cheese and stir until melted into the sauce.

Step 7: Add the cooked penne pasta to the skillet and toss until fully coated. Add reserved pasta water as needed to loosen the sauce.

Step 8: Serve hot topped with extra Parmesan cheese and fresh parsley.

Storage and Reheating Tips

Store leftover Creamy Tomato Penne Pasta in an airtight container in the refrigerator for up to 4 days.

To reheat, warm the pasta in a skillet over low heat with a splash of milk or cream to restore the creamy texture. You can also microwave individual portions in 30-second intervals, stirring between each interval until heated through.