Philadelphia cream cheese wasn't invented until 1872, but Italian cooks discovered it creates silkier sauce than traditional panna.
Tomato Pasta Sauce with Cream Cheese
Dive into a bowl of pure comfort with our Tomato Pasta Sauce featuring a luscious cream cheese twist! This delightful blend of zesty tomatoes and rich creaminess is elevated by aromatic garlic and fresh basil, creating a sauce that's both vibrant and velvety. Perfect for elevating your pasta game, this recipe is a must-try for any weeknight dinner!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Dried basil (5 ml)Fresh basil can replace dried
- Garlic
- Onion
- Tomato passata (240 ml)
🥛Dairy & Eggs(2)
- Cream cheese (113 g)Soft ricotta can work in a pinch
- Parmesan cheese (240 ml)
🫙Pantry Staples(1)
- Pasta water (240 ml)
👨🍳 Instructions
- 1
Cook your pasta in a large pot of salted, boiling water until al dente according to the package directions. About 2 minutes before draining, scoop out roughly 1 cup of the pasta cooking water and set aside.
- 2
While pasta cooks, melt butter (or heat olive oil) in a large skillet over medium heat. Add the minced garlic, diced onion, and optional chili flakes. Stir gently and cook for around 2 minutes until the onion softens.
- 3
Pour in the tomato passata and sprinkle in the dried basil. Stir to combine and lower the heat to maintain a gentle simmer. Let the sauce cook for about 5 minutes.
- 4
Stir in the cream cheese and freshly grated parmesan. Add ¼ cup of the reserved pasta water to start, stirring constantly until the sauce emulsifies.
- 5
Taste the sauce, then add salt and freshly ground black pepper to your liking.
- 6
Drain the pasta and immediately add it to the skillet. Toss quickly and gently for about 10 seconds to coat every strand or piece with the creamy sauce.
- 7
Turn off the heat and serve immediately, optionally sprinkling extra freshly grated parmesan on top.
💡 Pro Tips
- ✓Add cream cheese in small cubes at room temperature and whisk vigorously to prevent the proteins from seizing and creating a grainy texture when exposed to heat.techniqueroom temperature
- ✓Reserve pasta water before adding salt to the final sauce because the starchy, salted water contains 6-8% dissolved starches that act as a natural emulsifier for cream cheese.timing6-8% starch content
- ✓Keep sauce temperature below 180°F when incorporating cream cheese to prevent the casein proteins from coagulating and breaking the emulsion.technique180°F maximum
- ✓Use a 3:1 ratio of pasta water to cream cheese by weight when tempering - this gradual dilution prevents thermal shock that causes separation.ingredient3:1 ratio
- ✓Toss pasta with sauce for exactly 30-45 seconds off heat because residual pan heat continues cooking while starches finish absorbing liquid without overcooking.timing30-45 seconds
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Philadelphia cream cheese wasn't invented until 1872, but Italian cooks discovered it creates silkier sauce than traditional panna.
Tomato Pasta Sauce with Cream Cheese
Dive into a bowl of pure comfort with our Tomato Pasta Sauce featuring a luscious cream cheese twist! This delightful blend of zesty tomatoes and rich creaminess is elevated by aromatic garlic and fresh basil, creating a sauce that's both vibrant and velvety. Perfect for elevating your pasta game, this recipe is a must-try for any weeknight dinner!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Dried basil (5 ml)Fresh basil can replace dried
- Garlic
- Onion
- Tomato passata (240 ml)
🥛Dairy & Eggs(2)
- Cream cheese (113 g)Soft ricotta can work in a pinch
- Parmesan cheese (240 ml)
🫙Pantry Staples(1)
- Pasta water (240 ml)
👨🍳 Instructions
- 1
Cook your pasta in a large pot of salted, boiling water until al dente according to the package directions. About 2 minutes before draining, scoop out roughly 1 cup of the pasta cooking water and set aside.
- 2
While pasta cooks, melt butter (or heat olive oil) in a large skillet over medium heat. Add the minced garlic, diced onion, and optional chili flakes. Stir gently and cook for around 2 minutes until the onion softens.
- 3
Pour in the tomato passata and sprinkle in the dried basil. Stir to combine and lower the heat to maintain a gentle simmer. Let the sauce cook for about 5 minutes.
- 4
Stir in the cream cheese and freshly grated parmesan. Add ¼ cup of the reserved pasta water to start, stirring constantly until the sauce emulsifies.
- 5
Taste the sauce, then add salt and freshly ground black pepper to your liking.
- 6
Drain the pasta and immediately add it to the skillet. Toss quickly and gently for about 10 seconds to coat every strand or piece with the creamy sauce.
- 7
Turn off the heat and serve immediately, optionally sprinkling extra freshly grated parmesan on top.
💡 Pro Tips
- ✓Add cream cheese in small cubes at room temperature and whisk vigorously to prevent the proteins from seizing and creating a grainy texture when exposed to heat.techniqueroom temperature
- ✓Reserve pasta water before adding salt to the final sauce because the starchy, salted water contains 6-8% dissolved starches that act as a natural emulsifier for cream cheese.timing6-8% starch content
- ✓Keep sauce temperature below 180°F when incorporating cream cheese to prevent the casein proteins from coagulating and breaking the emulsion.technique180°F maximum
- ✓Use a 3:1 ratio of pasta water to cream cheese by weight when tempering - this gradual dilution prevents thermal shock that causes separation.ingredient3:1 ratio
- ✓Toss pasta with sauce for exactly 30-45 seconds off heat because residual pan heat continues cooking while starches finish absorbing liquid without overcooking.timing30-45 seconds