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Ingredients:
16 ounces rigatoni pasta or penne
1/2 cup extra virgin olive oil
1 tablespoon fresh garlic finely minced
2/3 cup tomato paste
1 1/3 cup heavy cream
2 teaspoons red pepper flakes or to taste
2 teaspoons dried basil
salt and pepper to taste
1/2 cup freshly grated parmesan more to taste
2 tablespoons unsalted butter
pasta water
optional garnishes: finely chopped parsley and red pepper flakes
Detailed Steps:
1) Bring a large pot of salted water to a boil. Throw in the pasta and cook according to package directions. Reserve at least 1 cup of pasta water and then drain.
2)In a saucepan, add the olive oil over medium heat. Add the garlic and tomato paste and cook for about 4 to 5 minutes. The tomato paste will darken in color from a bright red to reddish brown. This process removes acidity from the tomato paste.
3) Add heavy cream and mix until incorporated. Simmer for about 2 to 3 minutes.
Add the red pepper flakes, dried basil, salt, and black pepper to taste. Mix again.
4)Add the grated parmesan, butter, and 1/2 a cup pasta water. Mix until the sauce is smooth and creamy. If you think it needs more pasta water, you can add but 1/2 a cup is perfect for me.
5)Toss in the cooked pasta and mix to coat evenly. Optional, top it off with more grated parm, chopped parsley, and chili flakes.