Creamy Tomato Sauce (Print Version)
Creamy tomato goodness with a touch of garlic and shallots hugs pasta for a speedy, cozy dish.
# Ingredients:
→ Sauce and Pasta
01 -
360 milliliters heavy cream
02 -
170 grams tomato paste
03 -
1 teaspoon kosher salt
04 -
0.25 teaspoon black pepper
05 -
15 grams unsalted butter
06 -
2 tablespoons freshly grated Parmesan cheese (optional)
07 -
0.25 teaspoon red pepper flakes
08 -
3 garlic cloves, minced
09 -
1 medium shallot, diced
10 -
15 milliliters olive oil
11 -
450 grams dried pasta
# Steps:
01 -
Toss the hot pasta with the sauce right in the pan. If you want, sprinkle in some Parmesan at the end. Serve up immediately for best taste.
02 -
Lower the heat a bit and pour in the heavy cream. Keep stirring until the mix comes together smooth and creamy. Let it bubble softly so the flavors can hang out together.
03 -
Pop in the tomato paste, salt, pepper, and a pinch of red pepper flakes. Stir things around for a couple minutes, just enough for the tomato to deepen in color and taste awesome.
04 -
Heat the butter with olive oil in a big pan over medium. Toss in the shallot and garlic, and stir for about three minutes, just until they smell great and get see-through.
05 -
Fill a big pot with water, salt it well, and bring it to a boil. Drop in your pasta and cook until just tender—check the pack for timing. Drain really well and keep it aside.
# Notes:
01 -
Hang on to some of that pasta water when you drain it. If the sauce gets thick, a splash or two of the starchy water can thin it right out.