Description
If you can’t decide between having pasta with tomato sauce or cream sauce, why not have it with both? This creamy, tomatoey pasta dish is a perfect family-friendly meal.
Ingredients
Scale
- 1 lb spaghetti
- 3 tbsp butter
- 4 garlic cloves
- â…“ cup onion, minced
- 1 ½ cup tomato puree
- 1 cup heavy cream
- ¾ cup milk
- 1 cup Parmesan cheese, grated plus extra for serving
- 1 ½ tsp Italian seasoning
- ½ tsp salt
- Freshly ground pepper to taste
- ¼ tsp red pepper flakes
Instructions
- Step: Cook the pasta in a large pot of salted boiling water until al dente according to package instructions. Keep ½ cup pasta cooking water, drain, and keep warm.
- Step: While the pasta is cooking, heat a large skillet over medium-high heat and melt the butter. Saute the onion and garlic for 30 seconds.
- Step: Add the tomato puree, heavy cream, milk, salt, pepper, Italian seasoning, red pepper flakes, and Parmesan cheese, and stir until melted. Simmer for 2 minutes.
- Step: Mix in the cooked pasta and toss until well covered with the sauce. If you feel the sauce is too thick, add some of the pasta cooking water to thin it out. Serve with extra Parmesan cheese on top.
Notes
Do not boil the sauce after adding the cream to prevent curdling. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 590 kcal
- Sugar: 8 g
- Sodium: 494 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 78 mg