Description
This Creamy Tomato Basil Pasta Delight is a comforting dish that combines rich flavors with a hint of sweetness. Perfect for a quick weeknight dinner, it brings warmth and joy to the table.
Ingredients
Scale
- 1 lb penne (I always use Barilla for the best al dente texture)
- 2.25 tsp salt
- 3/4 cup pasta water (reserved just before draining to help the sauce emulsify)
- 1 tbsp olive oil
- 3/4 small onion (finely diced into 1/4-inch pieces)
- 3 garlic cloves
- 3/4 cup tomato paste (I prefer Mutti double concentrated for a deeper color)
- 1 1/2 cups cream
- 1/2 cup vodka
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp sugar
- 2 oz parmesan (freshly grated for a smoother melt into the sauce)
- 2 tsp parsley
Instructions
- Begin by bringing a large pot of salted water to a boil. Use 2.25 teaspoons of salt for every quart of water. This will season the pasta as it cooks. Wait until the water is rapidly bubbling.
- Add 1 lb of penne to the boiling water and cook according to package instructions, typically around 11-12 minutes, until al dente. Stir occasionally to prevent sticking.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely diced onion and sauté for 3-4 minutes until translucent and soft, avoiding too much browning.
- Next, add 3 minced garlic cloves to the skillet and cook for an additional 1-2 minutes, until fragrant. Be careful not to let the garlic burn, as it can turn bitter.
- Once the onions and garlic are ready, stir in 3/4 cup of tomato paste. Cook for about 2-3 minutes, stirring frequently until the paste darkens slightly and its flavors intensify.
- Pour in 1/2 cup of vodka, allowing it to simmer and reduce for about 2-3 minutes. This helps to cook off the alcohol while leaving behind the depth of flavor.
- Next, carefully add 1 1/2 cups of cream to the skillet, stirring to combine. Let the sauce simmer for 5 minutes on low heat, allowing it to thicken. You’ll know it’s ready when it coats the back of a spoon.
- Before draining, reserve 3/4 cup of pasta water. Drain the pasta and add it directly to the sauce in the skillet.
- Mix everything together, adding the reserved pasta water gradually to help emulsify the sauce. You may not need all of it, so add until you reach your desired consistency.
- Finally, season the dish with 1/2 tsp red pepper flakes, 1 tsp salt, 1/4 tsp black pepper, and 1/4 tsp sugar. Toss in 2 oz of freshly grated parmesan and 2 tsp of chopped parsley. Stir well to combine and serve immediately.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 80 mg
Keywords: For a vegetarian twist, replace the vodka with vegetable broth and omit the parmesan or use a dairy-free alternative. Don’t forget the reserved pasta water! It’s a game changer for achieving the perfect sauce consistency.