This Creamy Tomato Pasta Recipe is something we make at least a few times a month because it's easy to throw together and the whole family loves it! Bonus? It's packed with pureed carrots and Greek yogurt instead of cream, so it's also secretly healthy. Win win.
Bring a large stock pot of water to a rolling boil. Season liberally with salt, it should taste like sea water.
Heat a large skillet to a medium heat. Add olive oil, onion, carrot, and garlic. Stir with a wooden spoon. Season with a little bit of salt and pepper. Sweat the vegetables until they start to soften, about 3-4 minutes.
Add white wine, simmer until reduced by half. Add tomatoes, sugar, garlic powder, italian seasoning, 1/2 tsp salt, and the parmesan cheese rind. Bring to a boil and then reduce to a simmer. Cover and simmer for 10 minutes. Remove the lid from the pan and use a wooden spoon to break up the tomatoes. Stir and cover and again. Simmer another 10 minutes.
Remove the parmesan cheese rins and then carefully transfer the sauce to a blender. Blend until smooth. You can also use a hand immersion blender, but since it's shallow it may splatter.
Pour the sauce back into the pan and season to taste with salt and pepper. Continue to simmer. Add pasta to the boiling water. Cook until just under aldente.
Use a hand-held strainer to transfer the pasta to the sauce. Reserve the starchy cooking liquid. Reduce the heat on the sauce down to low, and add in Greek yogurt. Toss the pasta, sauce, and Greek yogurt together. Add in 1/2 cup of starchy cooking liquid, and stir again. If needed, add in remaining 1/4 cup of starchy pasta water. Season to taste with salt and pepper.
Garnish with Italian seasoning and parmesan cheese if desired.