Spicy Tomato Cream Special Pasta
A comforting dish of pasta in a spicy tomato cream sauce.
Ingredients
- 2 tablespoon olive oil
- 1 onion diced
- 4 cloves garlic you can use less, if you have to
- ¼ cup sundried tomatoes cut in thin strips
- ¼ cup sherry
- 28 oz can crushed or diced tomatoes depending on your texture preference
- ½ cup heavy cream
- ¼-½ teaspoon red pepper flakes depending on your tolerance for heat
- 1 tablespoon fresh basil chiffonade or 1 teaspoon dried basil
- 1 tsp + salt
- 16 oz Penne or your favorite short pasta
- Parmesan to sprinkle on top
Instructions
- Cook pasta according to box directions
- Meanwhile, heat oil, over medium, in a large pan
- Add red pepper flakes, ½ teaspoon salt, and onion to the pan
- Cook, stirring occasionally until the onion is softened, about 5 minutes
- Stir in sundried tomatoes and cook for an additional minute
- Add garlic to the pan and cook for 30 seconds
- Turn burner up to medium-high
- Pour sherry in to deglaze the pan, scraping any stuck bits from the bottom of the pan
- Cook for about another minute, until little liquid remains
- Pour in the crushed or diced tomatoes, deglazing the pan again
- Bring the tomatoes to a simmer, then turn heat to low
- Partially cover the pan for 25 minutes, stirring every once in a while
- Pour cream into the pan and stir until fully mixed in
- Continue to cook over low for 10 minutes
- Remove the pan from the heat source and add in basil and ½ teaspoon salt
- Taste and adjust seasoning
- Mix about half of the sauce with the pasta
- Serve with extra sauce and a sprinkle of parmesan
- Freeze extra sauce for a second round
Tried this recipe?Let us know how it was!