The creamy tomato pasta recipe is a perfect & easy date night dinner that is sure to impress. This homemade creamy tomato sauce has the perfect balance of a light creamy richness, with faint hints of garlic, salty & nutty parmesan cheese and a little heat from the red pepper flakes.
Servings 4
Prep Time 5 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr5 minutesmins
Equipment
Emulsion Blender
Dutch Oven
Measuring Cups
Measuring Spoons
Ingredients
28ozwhole San Marzano peeled plum tomatoes, tomatoes crushed by hand or with an emulsion blender
12ozpasta noodles, cooked according to package directions
1/2cupheavy cream
1/2cupParmesan cheesegrated
2-4Parmesan rindscut into cubes
1/4cuppasta water(save from cooking pasta noodles)
4garlic clovesminced
2tbspshallot or onion
2tbspbutterunsalted
1tbspolive oil
3-4fresh basil leaveshand torn
1/4tspcrushed red pepper flakes
1/4tspblack pepper
1tspsalt
Instructions
Add olive oil to a large dutch over pot and bring to medium heat. Add in garlic shallots & red pepper flakes and saute for 2-3 minutes.
Add in canned whole peel tomatoes & parmesan rinds to pot. Cook on a low simmer for 1 hour.
Remove parmesan rinds (its ok if some dissolved in the sauce). Blend the sauce with an emulsion blender until smooth.
Mix in heavy cream, pasta water, and noodles to sauce. Garnish with fresh basil and grated parmesan cheese.