Pasta mit cremiger Tomatensauce

Zutaten

• 2 cups chicken bone broth
• 3 cups marinara sauce (28 oz.)
• 1 lb. short pasta like cavatappi)
• 1/2 tsp. sea salt
• 1/2 cup heavy cream
• For serving: freshly grated parmesan, freshly cracked pepper, red pepper flakes, flaky sea salt

Zubereitung

1. 1

   Bring bone broth, marinara, and pasta to a boil in a dutch oven. Turn heat to medium and simmer until pasta is al dente, following package instructions. Note: If it starts really boiling, turn heat down to low. You want this to be simmering but not a hard boil.

2. 2

   Start checking pasta at about half-way through the cooking time for al dente (cooking time will depend on your particular cut of pasta). Remove from heat, but don’t drain.

3. 3

   Stir in heavy cream and serve with freshly grated Parmesan cheese, freshly cracked pepper, red pepper flakes, and flaky sea salt to taste.