Description
A cozy, creamy pasta dish that combines fragrant garlic with rich tomatoes for a comforting dinner.
Ingredients
Main ingredients
- 12 oz rigatoni or penne pasta (Short, ridged pasta works best.)
- 2 tbsp olive oil (For flavor and silkiness.)
- 1 tbsp butter (For added flavor.)
- 5 cloves garlic (Fresh, finely sliced or minced.)
- 28 oz San Marzano crushed tomatoes (Or good-quality tomato passata.)
- 2 tbsp tomato paste (Optional for extra depth.)
- 1 cup heavy cream (To soften acidity and add body.)
- 1/2 cup fresh grated Parmesan (For saltiness and richness.)
- 1 tsp red pepper flakes (For gentle heat.)
- 1 tsp smoked paprika (For warmth.)
- 1 cup fresh basil or parsley (To brighten at the end.)
- to taste salt and pepper (To keep flavors balanced.)
Instructions
Preparation and Base
- Warm olive oil and butter in a wide pan over medium heat.
- Add sliced or minced garlic with a pinch of salt, stirring gently until garlic is light golden and fragrant.
- If using tomato paste, stir it in now and cook until it deepens in color.
Cooking the Tomatoes
- Pour in the crushed San Marzano tomatoes.
- Add a pinch of sugar if tomatoes taste sharply acidic.
- Sprinkle in the red pepper flakes and smoked paprika.
- Let it bubble quietly for 8 to 10 minutes to thicken.
Finalizing the Sauce
- Lower the heat and stir in the heavy cream. Do not boil.
- Season the sauce with salt and pepper, and adjust to taste.
Cooking the Pasta
- Cook the pasta just shy of al dente.
- Add the pasta directly into the pan with a splash of pasta water.
- Toss in grated Parmesan and stir until glossy.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat with water or milk to loosen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Cuisine: Italian