linguine with tomato cream sauce

Pasta is kind of my jam lately (okay, and all carbs) and last week I sort of invented this sauce to make it more than just "spaghetti dinner" because we had all these things in our kitchen.  Actually, we had 50% linguine & 50% fettucine, a combination I don't really recommend at all because they cook for different lengths of time, so I'm choosing to guide you towards 100% linguine.  You're welcome.  

Linguine with Tomato Cream Sauce (serves 4)

what you'll need: 

1 box of linguine
1 28 oz can san marzano tomatoes (ideally, but any whole tomatoes are fine)
1/2 tbsp of minced garlic
1 small yellow onion, diced
4 tbsp butter
1 tsp red chili flakes
handful of torn fresh basil leaves
1/4 cup of cream
salt & pepper

how to make it: 

1. In a large saucepan, combine all the ingredients except the pasta and cream. Bring it to just a boil, then simmer for 45 minutes.  Season with salt & pepper about halfway through the cooking time, tasting to make sure it's how you like it.  

2.  Towards the end of that 45 minutes, cook your pasta.  Before you drain it, save about 1/4 cup of pasta cooking water.  

3.  Add the pasta cooking water & cream to the tomato sauce mixture, and stir it up.  Let it cook for about a minute more, just to thoroughly warm the cream.  Taste for seasoning one more time and make any needed adjustments.  

4.  Toss the pasta with the sauce and serve with a generous sprinkle of parmesan cheese.  It's allllll about the cheesy creaminess here.  

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