Pasta with Tomato Sauce and Cream Cheese, a delicious first course, easy and quick, perfect when you have little time to cook and still want something tasty to eat.
This is the pasta my son Luca loves, creamy, enveloping, and flavorful, but as with all pasta, he always eats two big plates.
Often, just for a change of taste, I also add some drained tuna in oil. The result is a substantial but delightful pasta.
Let’s see together how to prepare Pasta with Tomato Sauce and Cream Cheese. Prepare the ingredients and let’s begin.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Gabriella
Other tasty first courses to try:
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 11.3 oz pasta
- 7.1 oz tomato sauce
- 5.3 oz cream cheese (like Philadelphia)
- 3 tbsps extra virgin olive oil
- 1/2 onion
- to taste chili pepper
- to taste grated cheese (or Grana Padano or Pecorino)
Tools
- 1 Frying pan
- 1 Chopper
- 1 Skimmer
Steps
First, in a large enough frying pan, heat 3 tablespoons of extra virgin olive oil, add the finely chopped onion using a manual cord chopper (practical and very fast) and let it brown for a few minutes.
Next, add the tomato sauce, the chili pepper, season with salt, cover with a lid and cook for about 15 – 20 minutes: you should get a thick sauce, not too runny.
Meanwhile, put a pot with plenty of water on the stove and bring to a boil. When the water boils, add the pasta (I used penne rigate) and cook it for at least 11 minutes (according to package directions); drain it al dente.
Meanwhile, a few minutes before draining the pasta, add the cream cheese (or other soft spreadable cheese) to the sauce and blend well.
Then add a handful of fresh chopped parsley.
Drain the pasta with a skimmer directly into the frying pan, add plenty of grated cheese (Parmesan, Grana Padano, or Pecorino), mix well and let it blend on the heat for a few minutes, until everything is well amalgamated.
Here is the Pasta with Tomato Sauce and Cream Cheese ready. Enjoy your meal!
See you in the next recipe.
Storage
If there’s any left (but there won’t be, I assure you), store the Pasta with sauce and cream cheese in the fridge, and before consuming it, add 2 – 3 tablespoons of water and reheat.
Tips and Variations
Instead of tomato sauce, you can also use peeled or fresh tomatoes for a more summery recipe.
If you like, you can add sautéed bacon or tuna to the sauce.
Did you know that…
This is how the pasta doesn’t stick. If you want the pasta not to stick and be perfectly cooked, don’t pour it all at once into the boiling water but a little at a time, so that the water continues to boil and the cooking is even. However, remember to stir regularly throughout the duration.
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