Easy Creamy Tomato Sauce (Print Version)
# Ingredients:
→ Sauce and Pasta
01 -
2 tablespoons Parmesan, freshly grated (optional)
02 -
360 milliliters thick cream
03 -
0.25 teaspoon ground black pepper
04 -
1 teaspoon flaky salt
05 -
0.25 teaspoon crushed red pepper
06 -
170 grams of tomato paste
07 -
3 garlic cloves, chopped up
08 -
1 medium shallot, chopped
09 -
15 grams plain butter
10 -
15 milliliters olive oil
11 -
450 grams pasta, dried
# Instructions:
01 -
Toss your cooked pasta in the sauce to cover it all over. Throw in some Parmesan if you like, right at the end. Dish it up right away.
02 -
Turn your stove down to medium-low. Slowly pour in the cream, mixing until it all comes together and looks smooth. Let it hang out for a bit so everything blends well.
03 -
Add the tomato paste, black and red pepper, and salt. Stir for about 2 or 3 minutes, letting it get a little darker and richer.
04 -
Drop the butter and olive oil in your big pan over medium heat. Toss in chalot and garlic. Let it cook until you can really smell it and it looks see-through. That'll take about 3 minutes.
05 -
Fill a big pot with salty water and bring it to a boil. Throw in your pasta and cook until it's got a little bite left, just like the instructions say. Drain it and leave it aside.
# Notes:
01 -
If your sauce's too thick, splash in a bit of the pasta water you saved to loosen things up.