Quick pasta with tomato cream sauce

Your pasta recipe for easy -to -make fish still for the company! If succulent, velvety, creamy + sassy!

Why I like this recipe

• Favorite of the week. Hello, 40 minutes Dinner! The preparation time is minimal and most ingredients include basic foods of the pantry (no need for this emergency grocery!).
• So easy but always impressive for the company. This can be twinned with garlic bread and a simple salad for a dinner worthy of the company. It’s so easy but so impressive for all your guests.
• Flexible and versatile recipe. This is an excellent recipe to add in protein (eg crumbled chopped beef or roasted chicken left) or sneak in vegetables and green vegetables for these difficult eaters.
• User -friendly. This pasta and tomato sauce freezes like a dream, perfect to do in advance, meal preparation and frost for a rainy day (alias these super busy weeks).

How to make this easy pasta dish

1. Boil and cook the pasta, reserving at least 1/2 cup of pasta water
2. Melt the butter, sweat the onions and caramelize the tomato paste until the deep dark red
3. Incorporate the wine (or the broth)
4. Add the tomatoes and sugar, simmering until thickening
5. Stir in the thick cream, parmesan and pasta water until the desired thickness is reached
6. Serve immediately with all the crisp bread

Tips and tips for success

• Use a different shape of pasta. You don’t have Cavatelli on hand or not find it in your local grocery store? Orecchiette and Fusilli are both large substitutes that also hold and hang very well with sauces.
• Caramelize the tomato paste. This recipe uses an entire tube of tomato paste (no remains of tomato paste that linger in the refrigerator!). The tomato paste will ensure that the flavors of caramelized and deep golden tomatoes, which is a key point of this dish.
• Choose a wine that you drink. A dry red wine (Cabernet Sauvignon, Pinot Noir or Merlot) is great here – it has nothing to be exaggerated or too expensive. Just something that you don’t mind sipping because you will have an open bottle.
• Add the green vegetables to leaves. It is an excellent recipe for sneaking in green leafy vegetables for these difficult eaters. Spinach, kale, green cabbage, Swiss card beet or arugula are all excellent options.
• Add a heat kick (or not). For more than one spicy kick, increase the amount of crushed red pepperflocks. For softer flavors, especially for the little ones, completely skip the red pepper flakes.
• Add the cream slowly. Always add the thick cream to the very end, pouring very slowly to avoid stall.
• Make it lighter. The thick cream will have a higher fat content than half and half or milk, which gives a thicker and more velvety smooth consistency. Exchange the thick cream for half and half or the whole milk for a lighter pasta sauce.
• Serve with crisp bread. Serve with all homemade crisp bread to dip, sopping and soak!
• Freeze if necessary. Let cool completely; Carry in plastic freezing bags in individual portions, removing any excess air before sealing. Place the bags flat in a single layer in the freezer (this will help them to freeze quickly). To warm up, defrost the night in the refrigerator, warming over low heat, stirring from time to time, until heated.