This creamy roasted tomato pasta is a quick and delicious dinner option. With a rich tomato sauce, crispy smoked pancetta, and fresh spinach, it's packed with flavour and ready in just 30 minutes. Perfect for busy weeknights.
You'll also love my chicken and tomato pasta, sun-dried tomato pasta, one-pot tomato pasta, and this tomato and mascarpone pasta.
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⭐️ Why this recipe works
- Bursting with Flavour: Roasting tomatoes enhances their natural sweetness and intensifies their flavour, creating a rich and delicious sauce.
- Creamy Texture: The addition of cream adds a luxurious, creamy texture that perfectly complements the roasted tomatoes.
- Balanced Ingredients: The smoked pancetta provides a savory, umami element that balances the sweetness of the tomatoes and creaminess of the sauce.
- Nutrient-Rich Spinach: Adding spinach not only boosts the nutritional value but also adds a fresh, vibrant color to the dish.
- Versatile Pasta Choices: Whether using long noodles like tagliatelle or short ones like penne, this recipe adapts well to different types of pasta.
🧾 Ingredients overview
- Roasted Tomato Halves or Chopped Tomatoes: Forms the base of the sauce, providing a rich tomato flavour.
- Smoked Pancetta: Adds a savoury, smoky depth and crispy texture.
- Onion: Enhances the sweetness and provides a foundational flavour.
- Garlic: Adds aromatic depth and a slight pungency.
- Single Cream: Creates a creamy, smooth texture in the sauce.
- Water: Adjusts the consistency of the sauce, making it silky and smooth.
- Spinach: Adds colour, nutrients, and a slight earthiness.
- Cooked Pasta: Acts as the vehicle for the sauce, offering a variety of textures.
- Vegetable or Olive Oil: Used for cooking, imparting a subtle flavour and aiding in the cooking process.
- Salt and Pepper: Essential seasonings to enhance and balance the overall flavors.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Creamy Roasted Tomato Pasta recipe step-by-step
- Prepare the Pancetta: Heat a nonstick skillet over medium heat and add a small amount of vegetable or olive oil. Once hot, add the diced pancetta and cook until the fat renders and the pancetta becomes crispy.
- Cook the Aromatics: Add the diced onion and minced garlic to the skillet. Continue to cook until the pancetta is deep golden, and the onions and garlic are soft and fragrant. Do not drain the fat, as it adds significant flavour to the sauce.
- Add Tomatoes: Incorporate the roasted tomato halves or chopped tomatoes into the skillet. Let them simmer for about 5 minutes until they break down and form a saucy consistency. *You can use a tin of chopped tomatoes if you prefer.
- Create the Sauce: Pour in the cream and gradually add water to achieve the desired sauce consistency. Stir well to combine.
- Incorporate Spinach: Add the spinach to the skillet and stir until it wilts. Let the sauce simmer briefly until the spinach is well-coated and the sauce is silky. Season with salt and pepper to taste.
- Combine with Pasta: Toss in the cooked pasta, ensuring it's evenly coated with the sauce. Long noodles like tagliatelle or spaghetti work well, but short noodles like penne also complement the dish.
📖 Variations
- Protein Substitutes: Use diced chicken, shrimp, or tofu instead of pancetta for different protein options.
- Dairy-Free: Substitute single cream with a dairy-free cream alternative.
- Vegetarian: Omit pancetta and add vegetables like courgette (zucchini) or bell peppers.
- Gluten-Free: Use gluten-free pasta to accommodate dietary needs.
- Cheese: Top with parmesan or pecorino romano for an extra layer of flavour.
- Herbs: Experiment with fresh herbs like thyme, rosemary, or parsley.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Roasting Tomatoes: Roast tomatoes at 200ºC (400ºF) for about 20 minutes with a drizzle of olive oil, salt, and pepper for an intensified flavour.
- Pasta Water: Reserve some pasta cooking water to help emulsify the sauce and achieve a silky consistency.
- Layering Flavours: Add a splash of white wine or balsamic vinegar to the sauce for added depth and acidity.
- Fresh Herbs: Garnish with fresh basil or parsley just before serving for a burst of freshness.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled pasta in an airtight container in the fridge for up to 3 days.
- Reheat: To reheat, warm the pasta in a skillet over medium heat, adding a splash of water or cream to loosen the sauce.
❓Recipe FAQ's
Absolutely! Portion the pasta into meal prep containers and store in the fridge or freezer for easy, reheatable meals.
Toss the cooked pasta with a little olive oil or butter to prevent it from sticking together before mixing it with the sauce.
To prevent curdling, make sure to add the cream to the sauce slowly and stir continuously over low heat.
Freshly grated parmesan cheese, chopped fresh basil, or a drizzle of balsamic glaze make excellent garnishes.
Looking for other tomato pasta recipes like this? Try these:
If you tried this Creamy Roasted Tomato Pasta please let me know in the comments below, and please leave a star rating while you're there!
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Quick and Easy Roasted Tomato Pasta
Ingredients
- 6 roasted tomato halves or 1 tin, 400 g chopped tomatoes
- 75 g (¼ lb) smoked pancetta, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 115 ml (½ cups) single cream
- 115-200 ml (½ cups) water
- 150 g (3 cups) spinach
- 300 g (2 ½ cups) cooked pasta, e.g., tagliatelle, spaghetti, or penne
- Vegetable or olive oil, for cooking
- Salt and pepper to taste
Instructions
- Prepare the Pancetta: Heat a nonstick skillet over medium heat and add a small amount of vegetable or olive oil. Once hot, add the diced pancetta and cook until the fat renders and the pancetta becomes crispy.
- Cook the Aromatics: Add the diced onion and minced garlic to the skillet. Continue to cook until the pancetta is deep golden, and the onions and garlic are soft and fragrant. Do not drain the fat, as it adds significant flavor to the sauce.
- Add Tomatoes: Incorporate the roasted tomato halves or chopped tomatoes into the skillet. Let them simmer for about 5 minutes until they break down and form a saucy consistency.
- Create the Sauce: Pour in the single cream and gradually add water to achieve the desired sauce consistency. Stir well to combine.
- Incorporate Spinach: Add the spinach to the skillet and stir until it wilts. Let the sauce simmer briefly until the spinach is well-coated and the sauce is silky. Season with salt and pepper to taste.
- Combine with Pasta: Toss in the cooked pasta, ensuring it's evenly coated with the sauce. Long noodles like tagliatelle or spaghetti work well, but short noodles like penne also complement the dish.
Notes
- Vegetarian Option: For a vegetarian version, omit the pancetta and use extra olive oil.
- Adding Prawns: To serve with prawns, add them to the sauce along with the spinach and simmer for a few minutes until the prawns are cooked and the spinach is wilted.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
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