Easy Tomato Cream Pasta
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1043
- Total Fat
- 56
- Saturated Fat
- 25
- Carbohydrates
- 80
- Dietary Fiber
- 5
- Sugar
- 11
- Protein
- 50
- Cholesterol
- 172
- Sodium
- 1030
- Total: 30 min
- Active: 25 min
Ingredients
Pinch kosher salt and freshly ground black pepper, plus more to taste
12 ounces casarecce pasta
2 tablespoons salted butter
2 tablespoons olive oil
1 small white onion, diced
3 cloves garlic, minced
1 tablespoon minced fresh rosemary
2/3 cup tomato paste
1/2 cup white wine
1 cup chicken stock
2/3 cup heavy cream
16 ounces protein, such as shredded rotisserie chicken, cooked cocktail shrimp and/or cooked sliced sausage, or 4 ounces of each
1 cup grated Parmesan
Fresh basil leaves, for garnish
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions for al dente before draining the pasta and setting aside.
- Meanwhile, heat the butter and olive oil in a large skillet over medium heat. Add the onions, garlic and rosemary. Season with salt and pepper and cook until softened, 3 to 4 minutes.
- Add the tomato paste and stir to incorporate. Let cook for 2 to 3 minutes, continuously stirring, then add the white wine to deglaze the pan. Stir to incorporate. Pour in the chicken stock and cream, then bring to a simmer. Stir, allowing the mixture to thicken slightly, 2 to 3 minutes.
- To serve one portion: Add the desired amount of pasta to a large bowl. Top with a ladle or two of the sauce and a portion of the desired protein. Toss until well coated. Transfer to a serving bowl and top with the Parmesan and basil. Repeat to make 3 more servings.