Pasta

Creamy Tuscan Tomato Pasta

An incredibly rich and velvety tomato pasta loaded with sundried tomatoes, fresh baby spinach, and savory garlic.

March 13, 2025 By Chef Clara 4.9 (60 votes)
A skillet filled with Creamy Tuscan Tomato Pasta, topped with parmesan and fresh basil
The Quick Takeaway

In a nutshell: This authentic italian creamy tuscan tomato pasta comes together in just 25 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Cuisine Italian

Tuscan pasta is all about rich, comforting, and rustic flavors. This recipe takes traditional tomato sauce to the next level by combining sweet crushed tomatoes with savory sundried tomatoes, heavy cream, spinach, and plenty of Parmesan cheese. It's the ultimate comfort dish that tastes like it came straight from a gourmet kitchen, but requires only 25 minutes of your time.

Key Equipment

  • Large Stockpot (for boiling pasta)
  • Deep Sauté Pan or Skillet
  • Colander
  • Cheese Grater

Chef's Pro-Tips

  • Mise en Place: Chop the garlic, spinach, and sundried tomatoes before boiling the pasta. The sauce comes together in under 10 minutes!
  • Pasta Water: Don't forget to save a cup of boiling pasta water before draining. If the sauce is too thick, splash in some pasta water to create a silky, glossy coating.
  • Cream Temp: Bring heavy cream close to room temp before pouring into the hot pan to avoid curdling.

Ingredients
4 servings

  • 12 oz penne pasta
  • 1 tbsp olive oil
  • ½ cup sundried tomatoes, chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • ½ cup heavy cream
  • 2 cups fresh baby spinach
  • ½ cup Parmesan cheese, freshly grated
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp red pepper flakes (optional)
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Step-by-Step Instructions

1

Cook the Pasta

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente (usually around 10-11 minutes). Reserve about ½ cup of pasta water, then drain the pasta and set it aside.

2

Sauté Aromatics

Heat the olive oil in a large deep skillet or pan over medium heat. Add the chopped sundried tomatoes and minced garlic. Sauté for 1-2 minutes, stirring constantly, until the garlic is fragrant but not browned.

3

Build the Tomato Base

Pour the crushed tomatoes into the skillet. Add the salt, black pepper, and optional red pepper flakes. Stir to combine, reduce heat slightly, and let it simmer gently for 5 minutes, allowing the flavors to meld together.

4

Make It Tuscan & Creamy

Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until fully integrated and smooth. Toss in the fresh baby spinach leaves and cook for another 1-2 minutes, stirring gently until the spinach is fully wilted.

5

Combine and Serve

Add the drained pasta into the skillet. Toss everything together until the pasta is coated in the velvet tomato sauce. If the sauce is too thick, pour in a splash of the reserved pasta cooking water. Season with additional salt and pepper if desired. Serve immediately with extra grated Parmesan on top!

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Frequently Asked Questions

Store pasta in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of milk or water to restore creaminess.

You can, but the sauce will be thinner. If using whole milk, whisk in 1 tsp of cornstarch to help it thicken, or simmer it longer to reduce.

Penne and rigatoni are excellent because their ridges and hollow centers hold the creamy Tuscan sauce beautifully. Farfalle (bowtie) also works well.

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