Here is a very simple recipe for pasta with a rich tasting creamy tomato sauce. You can use any of your favorite pastas for this, but I like a thick pasta such as rigatoni or pappardelle to soak up the sauce.
- 4 Tbsp unsalted butter
- 1 medium yellow onion, peeled and minced
- 1 (28-ounce) can whole peeled plum tomatoes, crushed by hand and juices reserved
- 1 lb. uncooked dry pasta such as rigatoni or pappardelle
- 1/2 cup heavy cream
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/4 tsp. crushed red pepper
- 1/2 cup Parmigiano-Reggiano cheese, grated
- Melt the butter in a large stock pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, about 5 minutes.
- Add the tomatoes and their juices to the pot and bring to a boil over medium heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the flavors meld and the sauce thickens, about 30 minutes.
- While the sauce is summering, cook the pasta in salted water according to package directions to just al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water.
- Stir the cream, salt, black pepper, and crushed red pepper into the tomato sauce. Add the cooked pasta to the sauce and toss to coat thoroughly. Add the reserved pasta cooking water, 1/4 cup at a time, until desired consistency is reached.
- Divide the pasta evenly among 4 bowls and sprinkle with Parmigiano-Reggiano.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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