Pasta alla Crema di Formaggio e Pomodoro (Pasta with Cheese and Tomato Cream Sauce)
Indulge in the comforting flavors of Italy with this creamy tomato sauce that’s perfect for a comforting dinner.
Bring a large pot of salted water to a boil and add the pasta. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving about 1 cup of pasta water.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Pour in the 400 grams of tomato puree and simmer for about 5 minutes, allowing the flavors to meld.
Reduce the heat to low and stir in the 200 milliliters of cream, mixing well until the sauce is creamy.
Add the 100 grams of grated parmesan cheese, stirring until melted and combined.
Mix in the basil, then season the sauce with salt and pepper to taste.
If the sauce is too thick, gradually add some reserved pasta water until you reach your desired consistency.
Finally, add the cooked pasta to the sauce, tossing to combine thoroughly and heat through for about 2 minutes.
Serve the pasta immediately with additional parmesan and fresh basil if desired.
4
- Add sautéed mushrooms for an earthy richness.
- Include spinach or kale for extra nutrients.
- Top with crispy bacon or pancetta for a savory crunch.
- Use freshly grated parmesan instead of pre-grated for better flavor.
- Don't skip the reserved pasta water; it helps to adjust the sauce consistency and adds starch for creaminess.
- Make sure to taste and adjust seasoning at the end for the best flavor.
- fat: 30 grams
- fiber: 3 grams
- sugar: 5 grams
- protein: 25 grams
- calories: 650
- carbohydrates: 75 grams
This dish is a comforting balance of carbohydrates and protein, providing energy and satisfaction with a creamy texture that can be enjoyed in moderation.
