Food & Drink

EWB: 15 Easy Steps for a Lazy Tomato Cream Sauce

lazy tomato cream sauce, delicious pasta cuisine with gold fork and knife, wine glass and wine bottle

Eat With Brittnee (EWB) is a new, fun recipe challenge that I’m doing once a month. For my first recipe, I’ll be showing you how to make my Lazy Tomato Cream Sauce that leaves plenty of time for work AND play!

lazy tomato cream sauce recipe, full complete pasta dish with gold cutlery and wine glass and wine bottle

If you are anything like me, you were once a melodramatic teenager who couldn’t wait for adulthood. You couldn’t imagine having the freedom to do whatever you want, whenever you wanted, because nobody could tell you anything. Well – LOL – joke’s on us because bills, responsibilities and societal pressures are telling us how to spend our energy.

You now realize you no longer have the time or gusto to do things like, say, spend three hours roasting whole tomatoes for a well-deserved plate of penne alla vodka after spending an hour in 5 o’clock traffic (yes, this is how I spent my time as a teenager).

I’m here to tell you that while we may have sacrificed our energy, we don’t have to deprive our palette, because what I have for you is a Lazy Tomato Cream Sauce with white wine (very necessary), because adulting, AMIRIGHT?

This sauce is equally satisfying, only uses a handful of ingredients under $30, and takes no more than 30 minutes of your time.

Here’s what you’ll need:

(Serving size: 4 people)

  • 2 tbsp Olive Oil
  • 1 Cup Yellow Onion (White or Sweet Vidalia works just as well)
  • 1 tbsp or 3 cloves Garlic
  • 1 Cup Sauvignon Blanc (Fun fact: I often use a $3 bottle and it’s just as good as the $20 bottle. This is a judgment free zone.)
  • 1 cup Tomato Paste
  • ¾ cup Heavy Cream
  • Parmesan Cheese (I never measure cheese. Do what you want.)
  • 6 leaves Fresh Basil
  • ½ tbsp Sugar (I like my tomato sauce on the sweeter side so sweeten to taste)
  • Salt and Pepper to taste
  • 1 ½ cups Penne
  • 1 tbsp butter
  • Protein of Preference*

Let’s cook!

Step 1:

Mince garlic and dice onion. 1 cup diced is about half of a medium sized onion.

Step 2:

Bring a large pot of water to boil for your pasta.

Step 3:

Heat your sauté pan to medium-high heat and pour in your olive oil.

Step 4:

Once the pan is sizzling-hot, add in your onions, sauté for 3-5 minutes, followed by garlic for an additional 2 minutes.**

onion sauté in pan
onion and garlic in pan

Step 5:

Lower heat to medium, stir in your tomato paste and cook for an additional minute. (This is an important step. Sautéing the concentrated tomato paste with aromatic flavors brings out its intense flavor).

lazy tomato cream sauce

Step 6:

Pour in your sauvignon blanc and reduce until sauce is thick.

lazy tomato cream sauce

Step 7:

Salt your boiling water and add in your pasta.

Optional: Your pasta is boiling and your wine is reducing, this is the perfect time to sip some wine and breathe– you deserve it.

Step 8:

Pour the heavy cream into your tomato paste-wine reduction, then simmer on low until it has reached your desired consistency. This should take about 5-10 minutes.

lazy tomato cream sauce

Step 9:

Season your sauce to taste with salt, pepper and sugar.

Step 10:

Tear your basil*** and stir into your sauce.

Step 11:

Add parmesan cheese.

Step 12:

Drain your pasta and toss in butter, salt and pepper before adding to sauce.****

Step 13:

Stir pasta into sauce and let them get to know each other for a few minutes, just enough time to load the dishwasher.

Step 14:

Plate your pasta, add your protein, and  top with extra parmesan and basil.

Step 15:

Enjoy! 🙂

*Literally any protein works with this sauce. Go for a cajun flare with andouille sausage, add shrimp for a light, clean taste or some chopped rotisserie chicken if you’re really feeling lazy. (Again, judgment free zone)
**Depending on my mood, I sometimes add a teaspoon or two of crushed red pepper here for some added heat
***Tear basil with fingers rather than chopping. Tearing helps to release the flavors a bit more and you’ll also avoid bruising your herbs, making them black and unappealing.
****Seasoning pasta before adding to sauce is my (and Gordon Ramsay’s) trick to enhanced flavor. The sauce is bomb but don’t let the sauce do all the work.

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