Are you a pasta lover looking for a delectable and creamy red sauce pasta recipe? Look no further! This recipe will satisfy your cravings and leave you wanting more. The combination of rich tomato sauce and creamy textures will make your taste buds dance with joy.
Ingredients:
1 pound of pasta
2 tablespoons olive oil
1 onion, finely chopped
3 cloves of garlic, minced
1 cup of tomato puree
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon red chili flakes
1 cup heavy cream
Salt and pepper to taste
Freshly grated Parmesan cheese for garnish
Instructions:
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant.
Add the tomato puree, dried oregano, dried basil, and red chili flakes to the skillet. Stir well to combine all the ingredients.
Reduce the heat to low and let the sauce simmer for about 10 minutes, allowing the flavors to meld together.
Pour in the heavy cream and stir until the sauce becomes creamy and well incorporated.
Season with salt and pepper to taste. Adjust the seasoning according to your preference.
Add the cooked pasta to the skillet and toss well to coat the pasta evenly with the creamy red sauce.
Remove from heat and garnish with freshly grated Parmesan cheese.
Expert Tips:
Discover the Perfect Pasta for Creamy Sauces: Opt for pasta shapes like penne, rigatoni, or fusilli, as they hold the sauce better.
Spice Up Your Tomato Sauce Pasta: Add a pinch of paprika or a dash of hot sauce to give your sauce an extra kick.
Enhance Your Red Pasta Sauce with These Expert Tips: Sauté some mushrooms or bell peppers along with the onion and garlic for added flavor and texture.
Enhance Your Spaghetti Sauce with Heavy Cream: For a delicious twist, substitute the tomato puree with your favorite store-bought spaghetti sauce and proceed with the recipe as mentioned.
