Creamy tomato pasta from scratch — penne al Cardinale — builds its sauce on two pounds of vine-ripened tomatoes cooked down with butter and garlic, then enriched with heavy cream and a spoonful of brandy. It tastes like summer tomatoes dressed for dinner party duty. About an hour, start to finish.
There are few things more comforting than a big bowl of creamy pasta, and this recipe is the absolute pinnacle of cozy indulgence. We’re ditching the jar and creating a luscious, velvety tomato cream sauce from scratch using fresh, ripe tomatoes. The process is a true labor of love, building layers of flavor from a simple garlic sauté to a rich roux-based cream sauce. A final splash of brandy adds a sophisticated depth that makes this dish truly unforgettable. Get ready to create a restaurant-worthy meal in your own kitchen that will have everyone asking for seconds!
Ingredients
• Serves 6
• 6 medium ripe tomatoes, about 2 lbs or 900g (31.7 oz)
• 4½ Tbs. unsalted butter, 64g (2.26 oz), divided
• 2 large cloves garlic, minced or pressed
• ½ tsp. salt, 2.5g (0.09 oz)
• ½ tsp. dried basil, crushed, 1g (0.04 oz)
• 1½ cups heavy cream, 360ml
• 1½ Tbs. all-purpose flour, 14g (0.49 oz)
• 1 Tbs. brandy, 15ml
• 2 Tbs. tomato paste, 30g (1.06 oz)
• 1¼ lbs. penne pasta, 570g (20.1 oz)
Instructions
1. First, prepare the tomatoes. Bring a pot of water to a boil. Score a small ‘X’ on the bottom of each tomato and blanch them in the boiling water for about 30-60 seconds, until the skins split. Immediately transfer them to an ice bath to cool. Peel the skins, then purée the tomatoes in a blender until smooth. You should have about 3 cups / 720ml of purée.
2. In a large saucepan over medium heat, melt 2 tablespoons (30 ml / 1 fl oz) of the butter. Sauté the minced garlic until fragrant and just golden, about 1 minute. Pour in the tomato purée, salt, and dried basil. Bring to a simmer, then reduce the heat to low and cook gently, stirring occasionally, until the sauce has reduced by about one-third and is thick enough to coat the back of a spoon.
3. While the tomato sauce simmers, begin the cream sauce in a separate, smaller saucepan. Melt 1½ tablespoons of butter over low heat. Whisk in the flour to form a paste (a roux) and cook, stirring constantly, for 1-2 minutes until it turns a light golden color.
4. Gently heat the cream in the microwave or another small pot until it’s hot to the touch but not boiling. Gradually pour the hot cream into the roux, whisking constantly to prevent lumps. Continue to cook, whisking frequently, until the sauce thickens into a smooth béchamel.
5. Remove the cream sauce from the heat and stir in the brandy, tomato paste, and the final 1 tablespoon (15 ml / 0.5 fl oz) of butter until everything is fully incorporated and silky smooth.
6. Pour the finished cream sauce into the saucepan with the reduced tomato purée. Stir to combine everything and let it simmer together for another 5-10 minutes for the flavors to meld beautifully. Taste and adjust seasoning if needed.
7. Bring a large pot of salted water to a rolling boil. Cook the penne according to package directions until al dente. Before draining, reserve about 1 cup / 240ml of the starchy pasta water.
8. Drain the pasta and add it directly to the saucepan with the hot sauce. Toss everything together until the penne is generously coated. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency. Serve immediately, garnished with fresh basil or grated Parmesan if you like.
Nutritional Information
• Approximate values per serving, based on 6 servings.
• Calories: 780 kcal
• Fat: 38g
• Carbohydrates: 90g
• Protein: 19g
Pro Tips
• Use vine-ripened or Roma tomatoes for the best flavor and texture; they have fewer seeds and a meatier pulp, which creates a richer sauce.
• For an alcohol-free version, simply omit the brandy. The sauce will still be incredibly rich and delicious on its own.
• Always reserve about a cup / 240ml (8.1 fl oz) of the starchy pasta water before draining. It’s liquid gold for thinning the sauce to the perfect consistency if it becomes too thick.
• Feel free to substitute the dried basil with 1½ teaspoons of fresh, chopped basil. Add it at the very end with the cream sauce to preserve its bright, fresh flavor.
FAQ
Q: Can I make this creamy tomato pasta vegan
A: Yes, you can adapt this recipe to be vegan. For the unsalted butter, use a high-quality plant-based butter substitute. For the heavy cream, a full-fat oat cream or a cashew cream would work best to achieve a similar rich and velvety texture.
Q: How can I add more protein to this vegetarian pasta dish
A: To boost the protein, you can add a can of rinsed cannellini beans or chickpeas to the sauce during the final 5-10 minutes of simmering. For a heartier meal, consider serving it with grilled tofu or stirring in some cooked plant-based Italian sausage crumbles.
Q: Is there a non-alcoholic substitute for the brandy
A: Absolutely. The recipe notes you can simply omit the brandy for a delicious alcohol-free sauce. To add a similar layer of complexity, you could try adding a splash of white grape juice mixed with a teaspoon of lemon juice or a teaspoon of white miso paste.
Q: How should I store leftover tomato cream sauce
A: For best results, store any leftover sauce separately from the pasta in an airtight container in the refrigerator for up to 4 days. Cream-based sauces can sometimes separate when reheated, so warm it gently on the stovetop over low heat, stirring frequently. A splash of water or cream can help restore its smooth consistency.
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Creamy Tomato Pasta from Scratch (Penne al Cardinale)
Ingredients
Method
- First, prepare the tomatoes.
- Bring a pot of water to a boil. Score a small 'X' on the bottom of each tomato and blanch them in the boiling water for about 30-60 seconds, until the skins split. Immediately transfer them to an ice bath to cool.
- Peel the skins, then purée the tomatoes in a blender until smooth. You should have about 3 cups / 720ml of purée.
- In a large saucepan over medium heat, melt 2 tablespoons (30 ml / 1 fl oz) of the butter.
- Sauté the minced garlic until fragrant and just golden, about 1 minute.
- Pour in the tomato purée, salt, and dried basil.
- Bring to a simmer, then reduce the heat to low and cook gently, stirring occasionally, until the sauce has reduced by about one-third and is thick enough to coat the back of a spoon.
- While the tomato sauce simmers, begin the cream sauce in a separate, smaller saucepan. Melt 1½ tablespoons of butter over low heat.
- Whisk in the flour to form a paste (a roux) and cook, stirring constantly, for 1-2 minutes until it turns a light golden color.
- Gently heat the cream in the microwave or another small pot until it's hot to the touch but not boiling. Gradually pour the hot cream into the roux, whisking constantly to prevent lumps.
- Continue to cook, whisking frequently, until the sauce thickens into a smooth béchamel.
- Remove the cream sauce from the heat and stir in the brandy, tomato paste, and the final 1 tablespoon (15 ml / 0.5 fl oz) of butter until everything is fully incorporated and silky smooth.
- Pour the finished cream sauce into the saucepan with the reduced tomato purée.
- Stir to combine everything and let it simmer together for another 5-10 minutes for the flavors to meld beautifully.
- Taste and adjust seasoning if needed.
- Bring a large pot of salted water to a rolling boil.
- Cook the penne according to package directions until al dente.
- Before draining, reserve about 1 cup / 240ml of the starchy pasta water.
- Drain the pasta and add it directly to the saucepan with the hot sauce.
- Toss everything together until the penne is generously coated. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Serve immediately, garnished with fresh basil or grated Parmesan if you like.
