Gigli Pasta in Tomato & Cream Sauce
Looking for a pasta dish that feels both comforting and special? Gigli Pasta in Tomato & Cream Sauce has all the makings of a new favorite. This fun Tuscan pasta shape is tossed in a velvety smooth tomato, cream, and parmesan sauce, coating every ruffled curl of pasta.
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Italian Translation: Gigli Pasta con Creama di Pomodoro
Region of Origin: Gigli pasta originated in Tuscany
Wine Pairing Suggestion: Montepulciano d’Abruzzo or Primitivo
Category: First Course [‘Primo’]
Michelle’s Cucina
A note from my kitchen to yours.
I thought cooking with Gigli pasta would be fun to try (thank you, Trader Joe’s!). Gigli originated in Tuscany, and in Italian its name means “little lilies,” referring to its ruffled, flower-like shape.
This dish isn’t anything fancy—just a cozy bowl of comfort that’s incredibly satisfying. Half the recipe and it’s perfect for a date night for two.
Why this recipe works: A simple tomato cream sauce lets the unique pasta shape shine, while a few everyday ingredients come together into something that feels special. And if you’d like to elevate it even further, try swapping in one of my Infused Olive Oils or a Flavorful Compound Butter —small changes that add wonderful depth of flavor.
ingredients for Gigli Pasta in Tomato & Cream Sauce:
Full measurements in the recipe card below.
- Extra Virgin Olive Oil
- Unsalted Butter
- Shallot
- Garlic Cloves
- Vegetable Broth (or water)
- Tomato Paste
- Heavy Cream
- Salt
- Lemon Juice
- Parmesan Cheese
- Gigli Pasta, or another pasta shape you prefer
RECOMMENDED KITCHEN TOOLS:
- Large Pot
- Large Sautè Pan (with high sides)
- Wooden Spoon
- Whisk
- Tongs
how to make gigli pasta in tomato & cream sauce:
Step 1: Cook the Pasta.
In a large pot, bring 16-20 cups water (4-5 quarts) to a rolling boil. Add 1 - 1 ½ T sea salt and the dry pasta and cook 2 minutes less than the instructions on the label.
STEP 2: START the Sauce.
While the pasta is cooking, let’s make the sauce! In a large saucepan, heat olive oil and butter on medium heat for 2-3 minutes. (elevate with Everyday Olive Oil Infusions or Flavorful Compound Butter ). I used a basil compound butter here.
Step 3: Add Flavors.
Add minced shallot and cook for 2 minutes; then add garlic and heat an additional minute. Add vegetable broth (or water) and let evaporate by heating 2 minutes
Step 4: Add the Tomato & Cream.
Add tomato paste and gently whisk to combine. Whisk in cream and salt, increasing heat to med-high, and bring to a low boil. Then reduce heat to medium-low and cook for 5-6 minutes, stirring occasionally. Whisk in lemon juice until incorporated.
Step 4: Add the Cheese.
Remove from heat and whisk in parmesan cheese.
Step 5: Combine & Gently Toss.
Once pasta is ready, reserve ½ cup of the pasta water. Then drain the pasta. Add pasta to tomato cream sauce, with ¼ cup of the reserved pasta water. Gently toss to combine, and cook 2 minutes until gigli is coated with sauce and fully cooked. If needed, add the remaining ¼ cup reserved pasta water.
How to Serve Gigli Pasta in Tomato & Cream Sauce:
- Finish with freshly grated Parmesan cheese and torn basil.
- Pair with Montepulciano d’Abruzzo or Primitivo (Get my full Red Wine Pairing Guide and One-Sheeter here!)
- Half the recipe for an easy date night for two. Penne or rigatoni all work beautifully if you can’t find Gigli.
La Vita, Simplified:
Kitchen Staple: A pasta pot with an insert makes transferring pasta incredibly quick while helping you save plenty of pasta water.
Make Ahead: The tomato cream sauce can be prepared up to two days ahead and gently reheated before adding freshly cooked pasta.
Kitchen Favorite: A large ceramic non-stick sauté pan (with high sides) gives the sauce plenty of room to come together before tossing in the pasta.
Kitchen Tip: Always reserve a little pasta water before draining. It’s the easiest way to create a silky sauce that clings to every piece of pasta.
GIGLI PASTA IN TOMATO & CREAM SAUCE
Equipment
- Large Pot
- Large Sautè Pan (with high sides)
- Wooden Spoon
- Whisk
- Tongs
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Unsalted Butter
- 1 ½ Tablespoons Shallot - minced
- 2 Garlic Cloves - minced
- 2 Tablespoons Vegetable Broth - or water
- ¼ cup Tomato Paste
- 1 cup Heavy Cream
- ½ teaspoon Salt
- 2 teaspoons Lemon Juice
- ½ cup Parmesan Cheese, grated - plus more for garnish
- 8 oz Gigli Pasta - or another pasta shape you prefer. Usually this is ½ of a standard package (16 oz) of dried pasta
Instructions
Cook the Pasta:
- Bring 4–5 quarts (16–20 cups) of water to a rolling boil in a large pot.
- Add 1–1½ Tablespoons sea salt and cook the pasta 2 minutes less than the package directions.
While the Pasta Cooks, Prepare the Sauce:
- In a large sautè pan (with high sides), heat olive oil and butter on medium heat for 2-3 minutes.
- Add minced shallot and cook for 2 minutes; then add garlic and heat an additional minute.
- Add vegetable broth (or water) and let evaporate by heating for 2 minutes.
- Add tomato paste and gently whisk to combine.
- Whisk in cream and salt, increasing heat to med-high, and bring to a low boil.
- Reduce heat to medium-low and cook for 5-6 minutes, stirring occasionally.
- Whisk in lemon juice until incorporated; then remove from heat and whisk in parmesan cheese.
Combine Pasta & Sauce:
- Reserve ½ cup pasta water, then drain the pasta.
- Add pasta to tomato cream sauce, with ¼ cup of the reserved pasta water
- Toss for 2 minutes using tongs until the pasta is coated and fully cooked. If needed, add the remaining ¼ cup reserved pasta water
- Buon Appetito!
Notes
- Serving Quick Notes:
- Delicious topped with freshly grated Parmesan and torn basil.
- Penne, rigatoni, or other short pasta shapes work well if Gigli isn't available.
- Michelle’s Kitchen Recommendations:
- More Italian Favorites:
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