Pasta cremosa al pomodoro

Ingredienti

• 8 ounces dried pasta (pictured is cavatappi)
• 1 tablespoon butter
• 1/2 cup finely minced onion
• 3 cloves garlic (finely minced)
• 14 ounce can fire-roasted tomatoes
• 1/2 cup milk
• 1/2 cup cream
• 1/2 teaspoon Italian seasoning
• 1 pinch chili flakes (if you like it a little spicy)
• 1 cup grated parmesan
• Sea salt and pepper (to taste)
• 1/4 cup torn basil leaves (can use baby spinach)

Preparazione

1. 1

   cook pasta: Cook the pasta in a large pot of boiling salted water until al dente. Drain then toss with a little olive oil and set aside.

2. 2

   begin sauce: While the pasta water is heating, begin the sauce. Melt the butter in a large frying pan over medium heat. Add the onion and garlic and cook until the onion is translucent, about 3 minutes.

3. 3

   finish sauce: Increase the heat to medium-high then add the can of tomatoes, milk, cream, Italian seasoning, and if using, the chili flakes to the pan and bring to a simmer. Continue to simmer until the sauce thickens, about 5 minutes. Stir in the parmesan cheese and season to taste with salt and pepper.

4. 4

   combine: Add the cooked pasta and the basil leaves to the pan and toss to coat in the creamy tomato sauce.