Pasta with Whipped Cream Tomato Sauce – better than any restaurant!! Pancetta, crushed tomatoes, shallots, garlic, pepper, sugar, rigatoni, whipped cream, basil and parmesan. Ready to eat in about 20 minutes! SO easy and everyone LOVES this yummy pasta! #pasta #quick

I came across this recipe in one of my cookbooks and it was instantly intrigued. Whipped Cream folded in to a quick homemade tomato sauce. SO interesting!! I love a good tomato cream sauce, so I put this Pasta with Whipped Cream Tomato Sauce on the menu.

This Pasta with Whipped Cream Tomato Sauce only takes a few minutes to make. Get the pasta going, make the sauce, toss with cooked pasta and eat!!  You are ready to eat once the pasta has cooked. Easy peasy.

I used some diced pancetta in this Pasta with Whipped Cream Tomato Sauce. I buy it in the deli section at the grocery store. Near all the fancy cheese. I used half a pound of pancetta. If you can’t find pancetta or don’t want to pay for it, you can substitute bacon or prosciutto. It will still taste delicious!

We loved this Pasta with Whipped Cream Tomato Sauce. The sauce was light and airy with great flavor. Next time I might add some red pepper flakes for a kick. We served this pasta with some garlic bread and a salad. It was quick, easy and super delicious. Just as good as any Italian place!

pasta, pancetta, rigatoni, tomato sauce

Entree

Italian

Yield: serves 4 to 6Author: Stephanie – Plain Chicken.comPrint Recipe

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Pasta with Whipped Cream Tomato Sauce

prep time: 5 minscook time: 20 minstotal time: 25 mins

Pasta with Whipped Cream Tomato Sauce – better than any restaurant!! Pancetta, crushed tomatoes, shallots, garlic, pepper, sugar, rigatoni, whipped cream, basil and parmesan. Ready to eat in about 15 minutes! SO easy and everyone LOVES this yummy pasta! #pasta #quick

ingredients:

• 1 pound dried rigatoni pasta
• 2 Tbsp olive oil
• 2 shallots, chopped
• 8-oz chopped pancetta/bacon/proscuitto
• 4 garlic cloves, minced
• 1 (28-oz) can crushed tomatoes
• 2 tsp sugar
• 1 cup heavy cream
• ¼ cup grated parmesan cheese
• ¼ cup fresh basil, torn
• salt and pepper, to taste

instructions:

1. Cook pasta according to package directions. Drain.
2. While pasta is cooking, heat olive in a large skillet over medium heat. Add shallots and cook until soft.
3. Add pancetta to skillet and cook for 2 minutes.  Add garlic, cook 30 seconds.
4. Stir in tomatoes and sugar. Simmer for about 15 minutes.
5. Pour heavy cream into bowl. Whip with a hand mixer until peaks form.
6. Gently fold the whipped cream into tomato sauce.
7. Add cooked rigatoni to skillet and toss well. Season with salt and pepper.
8. Transfer pasta to serving bowl and top with fresh basil and parmesan cheese.

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