TOMATO CREAM PASTA
Is it pink or orange? It doesn’t sound nearly as fun when you say "orange pasta sauce," so I’m sticking with pink... Pink tomato cream sauce for the win!
INGREDIENTS & EQUIPMENT
Olive oil to cook your pasta
3 tbsp butter
1 shallot, minced
5 garlic cloves, minced or pressed
3 tbsp tomato paste
1 cup vegetable stock
⅓ cup heavy cream
¼ cup pasta water
¼ cup parmigiano reggiano
1 tbsp worcestershire sauce (don't skip this one)
A few dashes of red pepper flakes
salt + pepper to taste
METHOD
COOK your pasta according to box instructions
SWEAT the shallot in your butter over medium heat
ADD garlic, tomato paste, and worcestershire sauce. Cook until fragrant, stirring constantly, about 2 minutes
ADD the stock and simmer until slightly thickened, about 5 minutes
SEASON to taste, reduce heat to low
ADD the cream and pasta water, stir to combine until thickened
ADD as much red pepper flakes as desired
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