Tomato Alfredo Sauce
A rich, creamy tomato Alfredo sauce made from scratch with real butter, heavy cream, Parmesan, and fire-roasted tomatoes. This sauce comes together in about 25 minutes and coats every strand of pasta like velvet.
Equipment
- Large skillet or saucepan
- Wooden Spoon
- Cheese grater or Microplane
Ingredients
The Sauce
- 4 tbsp unsalted butter
- 4 cloves garlic minced
- 1 cup fire-roasted diced tomatoes drained, or one 14.5 oz can drained
- 2 tbsp tomato paste
- 2 cup heavy cream
- 1.5 cup freshly grated Parmesan cheese use real Parmigiano-Reggiano if possible
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper freshly ground
- 0.25 tsp red pepper flakes optional
- 0.25 tsp Italian seasoning
- 1 pinch sugar only if tomatoes taste sharp
For Serving
- 1 lb fettuccine or penne pasta cooked al dente
- 0.5 cup reserved pasta water
- fresh basil for garnish
Instructions
Build the Base
- Melt the butter in a large skillet or saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for about 60 seconds until fragrant but not browned.
- Add the tomato paste and stir it into the butter and garlic. Cook for 1 to 2 minutes, stirring often, until the paste darkens slightly and becomes fragrant.
- Add the drained fire-roasted tomatoes and stir to combine. Cook for 3 to 4 minutes, letting the tomatoes soften and meld with the butter mixture.
Make the Cream Sauce
- Pour in the heavy cream and stir everything together. Add the Italian seasoning and red pepper flakes if using. Bring the sauce to a gentle simmer — do not let it boil.
- Let the sauce simmer gently for 8 to 10 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
- Reduce heat to low. Gradually add the grated Parmesan cheese in small handfuls, stirring constantly until each addition is fully melted and smooth before adding more.
Finish and Serve
- Taste the sauce and season with salt, pepper, and a pinch of sugar if the tomatoes taste too sharp. The sauce should be creamy, smooth, and a beautiful rosy pink.
- Toss the cooked pasta directly into the sauce. Add reserved pasta water a splash at a time if the sauce needs loosening. Serve immediately with extra Parmesan and fresh basil.
Nutrition
Calories: 548kcalCarbohydrates: 62gProtein: 18gFat: 26gSaturated Fat: 15gCholesterol: 78mgSodium: 485mgPotassium: 312mgFiber: 3gSugar: 5gVitamin A: 1245IUVitamin C: 8mgCalcium: 310mgIron: 2mg
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