Description
Get ready for a flavor explosion with rose pasta! Creamy and tangy with a touch of fresh basil, this pantry-staple dish will nourish the soul. The secret to its luscious texture? Blending whole ingredients with just a splash of cream.
Ingredients
Scale
1/3 cup heavy cream
1 tbsp olive oil
½ cup white onion, diced
4 cloves garlic, smashed
1 tsp Calabrian chili paste (optional)
1 large can whole tomatoes
1 lb pasta
Fresh basil leaves to taste
Pecorino Romano to garnish
Salt & pepper to taste
Instructions
- Salt pasta water, then cook pasta to the instructions on the box.
- Reserving 1 cup of pasta water, strain and set aside.
- In a Dutch oven, add the olive oil, onion, garlic, and Calabrian chili pasta. Sauté until lightly golden brown, about 5 minutes.
- Add canned tomato and a pinch of salt.
- Reduce for 15-20 minutes over medium low heat, stirring occasionally.
- Once sauce liquid has reduced by a third, insert an Immersion Blender and purée until as smooth as you like. Alternatively, pulse in a food processor or blender.
- Stir in the heavy cream, then pour the sauce over the pasta.
- Toss to combine, adding basil, pecorino, and final seasoning to taste. Serve while hot & enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 534
- Sugar: 4.6
- Sodium: 17.2
- Fat: 8.9
- Saturated Fat: 3.8
- Unsaturated Fat: 2.5
- Carbohydrates: 92.2
- Fiber: 5
- Protein: 19
- Cholesterol: 17