Creamy Roasted Tomato Pasta

Name: Creamy Roasted Tomato Pasta with Mafaldine
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: Italian-American
Ingredients: 2 tbsp olive oil; 5 medium tomatoes, halved; 1/2 small red onion, finely diced; 3 cloves garlic, minced; 1 tbsp tomato paste; 1 tbsp harissa paste; salt, to taste; black pepper, to taste; 2 tbsp fresh parsley, chopped; 1/4 cup Parmesan cheese, grated; 1/2 cup heavy cream; 8 oz mafaldine pasta, cooked; Additional Parmesan cheese, for garnish; Additional fresh parsley, for garnish

This creamy roasted tomato pasta features whole tomatoes charred in a hot pan with aromatics, then finished with heavy cream and harissa for depth. The result is a rich, elegant sauce that coats ruffled mafaldine pasta in under 30 minutes.

🌍Italian-American 🏷️Creamy pasta 🏷️Tomato pasta 🏷️Mafaldine 🏷️Pasta Weeknight dinner

🏷️

🏷️Comfort food

-0:00

thechefoutwestonTikTok

Total

20 min

Servings

2

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by thechefoutwest

-0:00

thechefoutwestonTikTok

Ingredients

2 tbsp olive oil
5 medium tomatoes, halved
1/2 small red onion, finely diced
3 cloves garlic, minced
1 tbsp tomato paste
1 tbsp harissa pasteoptional
salt, to taste
black pepper, to taste
2 tbsp fresh parsley, chopped
1/4 cup Parmesan cheese, grated
1/2 cup heavy cream
8 oz mafaldine pasta, cooked
Additional Parmesan cheese, for garnishoptional
Additional fresh parsley, for garnishoptional

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Instructions

1
Heat olive oil in a large skillet over medium heat. Place tomatoes cut-side down in the pan.
2
Add the finely diced red onion, minced garlic, and tomato paste to the center of the pan, between the tomatoes.
3
Cover the pan and cook for 5-7 minutes, or until the tomatoes are soft and their skins begin to wrinkle and pull away.
4
Uncover the pan and add the harissa paste (if using). Use tongs to easily peel and discard the skins from the tomatoes.
5
Use a potato masher to crush the tomatoes and aromatics into a chunky sauce.
6
Season the sauce with salt and black pepper. Stir in the chopped parsley and grated Parmesan cheese.
7
Pour in the heavy cream and stir until the sauce is well combined and has a creamy, pinkish hue.
8
Add cooked mafaldine pasta directly to the skillet with the sauce.
9
Toss everything together until the pasta is thoroughly coated in the creamy tomato sauce.
10
Serve immediately, garnished with additional grated Parmesan cheese and fresh parsley.

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Tips & Notes

Pro tips

Don't stir the tomatoes while roasting—let the cut sides contact the hot pan to develop deep caramelization and concentrated flavor.
Add harissa paste to the pan before the cream so it blooms and distributes evenly; add cream last to avoid curdling.
Reserve 1 cup of pasta water before draining; add it gradually to loosen the sauce to your preferred consistency.

Substitutions

Heavy cream → crème fraîche or full-fat Greek yogurt (stir in off heat to avoid breaking)
Harissa paste → 1 tsp red pepper flakes + 1 tsp smoked paprika (less complex but still warm)
Mafaldine → pappardelle or fettuccine (wider ribbons hold sauce well)

Storage & make-ahead

Store leftover sauce (without pasta) in an airtight container for up to 3 days; reheat gently on the stovetop over low heat, adding pasta water or cream to reach desired consistency.

Common Questions

Can I use canned tomatoes instead of fresh?

Fresh halved tomatoes caramelize and concentrate in flavor when roasted. Canned tomatoes won't achieve the same char and sweetness, though drained canned San Marzano tomatoes can work as a substitute if fresh aren't available.

What does harissa paste add to this sauce?

Harissa provides subtle heat and smoky complexity that balances the cream and sweetness of roasted tomatoes. Start with 1 tbsp and adjust to taste.

Can I make this sauce ahead?

Yes. Prepare the roasted tomato base (before adding cream) up to 2 days ahead and refrigerate. Reheat gently on the stovetop, then stir in fresh cream just before serving.

What pasta shapes work if I don't have mafaldine?

Pappardelle, fettuccine, or tagliatelle all work well—ruffled or ribbon shapes catch the creamy sauce better than thin strands.

How do I know when the tomatoes are properly roasted?

The cut sides should be deeply browned and slightly charred (about 10–15 minutes), and the tomato skins will begin to blister and separate from the flesh.