Angel Hair Pasta with Tomato Cream Sauce loaded with chunky tomatoes, velvety mascarpone, and fresh basil is the ultimate comfort food. Easy to make and ready in minutes, it’s perfect for weeknight dinners!
Long before Onion Rings and Things and Kawaling Pinoy, I had another blog called The Cookmobile back in 2007. It was my first taste of food blogging, and I was hooked!
Unfortunately, due to a long, somewhat bittersweet, personal story we’ll talk about some other day, I forgot to renew the web hosting after two years and lost the site along with 300+ posts.
Why I’m bringing up this past long gone is because one of my most popular recipes on that blog was this angel hair pasta with tomato cream sauce. Yes, this dish and I go a long way back. It’s been a regular on my meal rotation for many years for many reasons!
Why You’ll Love this Angel Hair Pasta with Tomato Cream Sauce
- It has a short list of ingredients, most are pantry staples except the mascarpone cheese which you can easily swap with cream cheese blended with a little bit of heavy cream.
- It’s quick and easy to make, just 20 minutes and you have a scrumptious pasta dish everyone will love.
- It’s the ultimate comfort food with loads of angel hair pasta, chunky blush sauce, and fresh basil.
- It’s a great meatless option you can easily customize for the meat cravers in the family. Toss in browned Italian sausage, grilled chicken or pan-roasted shrimp if you prefer something heartier.
The tomato cream sauce recipe utilizes diced tomatoes for a chunkier texture but you can always switch it up with marinara sauce if you prefer a smoother sauce.
Want all fresh ingredients? Make a shallow X incision on fresh whole tomatoes and quickly blanch in boiling water. Peel the skin, chop, and use in place of the canned diced tomatoes.
Looking for more delicious Pasta recipes?
Angel Hair Pasta with Tomato Cream Sauce
- 16 ounces uncooked angel hair pasta
- 1 teaspoon olive oil
- 1 small onion, peeled and finely chopped
- 2 cloves garlic, peeled and minced
- 28 ounces diced tomatoes
- 1/2 cup water
- salt and pepper to taste
- 1 cup Mascarpone cheese
- 1 tablespoon fresh basil, chiffonaded
- In a pot over medium heat, bring about 4 quarts of salted water to a boil. Add angel hair pasta and cook according to package directions. Drain well.
- In a skillet over medium heat, heat olive oil. Add onions and garlic and cook until softened.
- Add diced tomatoes and water. Bring to a boil. Lower heat and simmer for about 3 to 5 minutes.
- Season with salt and pepper to taste.
- Add mascarpone and stir to combine. Cook for about 2 to 3 minutes or until mascarpone is melted and sauce is creamy and slightly thickened.
- Add basil and cook for about 30 seconds.
- In a serving bowl, toss pasta in the sauce. Garnish with additional fresh basil.