This recipe for tomato pasta may be put together in a short amount of time and employs common ingredients. You're going to adore the velvety tomato paste. If you use canned tomatoes instead of fresh tomatoes to prepare your creamy tomato pasta sauce, the process is not difficult at all. The best thing is that it can be ready by the time your pasta is done cooking, which is a great time saver. This will allow you to save both of your valuable time. Excellent for those hectic weeknights when you have to get things done in a hurry and need to get things done swiftly. The liquid component of this sauce comes from a jar of tomato sauce, and I also add some tomato paste so that the tomato flavor can come through even more clearly. The meal is given its final touches with garlic, Italian seasoning, butter, and cream. These elements are used. The next ingredient, which really elevates it to the next level, is some freshly grated parmesan cheese. This is the finishing touch. There is a wide variety of canned tomatoes available, and some varieties of tomatoes have a higher level of acidity compared to others. Mutti and DeLallo are two brands that stand out as my favorites. If you think the sauce has a little bit too much acidity, you can alter the flavor by adding a little bit of sugar to help balance the flavors and bring out the natural sweetness of the tomatoes.
This can be done if you think the sauce has a little bit too much acidity. On Instagram, a few of my followers who are based in the United Kingdom asked me what they could use as an alternative to tomato sauce. I believe that pasta would be an appropriate substitute for tomato sauce in this case. It is not anything that I believe would be beneficial to replace the cream with, not even if it were something that contained less fat. The acidity of the tomatoes may cause the sauce to separate or curdle, either of which are undesirable outcomes. You are free to use whichever type of pasta you have in your kitchen at the time (I love penne for this sauce because those little tubes are so nicely coated). You don't even have to eat pasta if you don't want to if you don't want to because you can use this sauce on a wide variety of different dishes, such as chicken or shrimp, for example! Alternately, if you want a more filling dinner, you may make the sauce thicker by adding some cooked chicken, shrimp, or any other type of protein that you choose. If you want to give it a little more pizzazz, you may add some spinach or other veggies near the end of the cooking time, and then toss them in with the rest of the ingredients. There is no question that you could switch up the herbs a little bit; some dried oregano or basil would be an excellent addition to this recipe. 
I use Italian seasoning in this recipe since it is a fantastic herb blend that can be used for a variety of purposes; however, you are free to substitute another seasoning if you like. You could even add fresh herbs in there if you have some on hand. If you have any fresh herbs on hand, you could throw those in there. When it comes time to store any leftover sauce, you have the option of placing it in the freezer for up to three months or storing it in the refrigerator for up to seven days. It has to be rewarmed over a low heat setting in my opinion. 8 ounces of uncooked pasta, a total of 2 tablespoons of butter, two to three cloves of minced garlic, two tablespoons of tomato paste, one can (14 fluid ounces) of tomato sauce, a quarter of a cup of heavy cream or whipped cream, a quarter of a teaspoon of Italian seasoning, salt and pepper to taste, and freshly grated parmesan cheese that will be served upon request and can be added to taste as desired. After bringing a big pot of salted water to a boil, add your pasta and cook it until it reaches the desired consistency of al dente, following the instructions on the package. While that is taking place, put the butter in a frying pan and heat it at a heat setting that is anywhere between medium and high. 
This stage should be started as soon as the pasta begins to cook so that it doesn't get cold. After it has melted, add the garlic and continue to cook it for another minute, stirring it regularly while doing so. Place the cream, tomato paste, tomato sauce, and Italian seasoning into a bowl, and mix the contents of the dish thoroughly to integrate all of the ingredients. Mix it very well to ensure that it is consistent throughout and has a silky smooth texture. Allow the sauce to cook, stirring occasionally, over low heat for approximately five minutes, or until it has reached the desired consistency in terms of thickness (it should be very gently bubbling, so you may need to turn down the heat). Salt and pepper should be added to the sauce to taste while seasoning it; however, keep in mind that I prefer to use a lot of both salt and pepper when I'm cooking. If you feel that the sauce is a little bit too acidic or sour for your taste, you can sweeten it up by adding a small amount of sugar to it. This is an option for you if you have this perception. If you do decide to go that route, you have this alternative available to you. 
The pasta, after being cleaned and drained, should then be incorporated with the sauce once it has been completely mixed (add a splash of hot pasta water if the sauce gets too thick). Serve immediately, immediately topping each individual portion with a liberal amount of grated Parmesan cheese.
