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

Pasta of choice

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

measuring cups and spoons

pot to cook pasta

deep dish pan to make sauce

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

NOTES

TOMATO CREAM PASTA

REVIEWS

© 2020 by Emma Gabay