Linguine with Tomato Cream Sauce

tomato-cream-pasta

Whole grain pasta with tomato cream sauce is a great way to amp up a meatless meal to fill up without feeling overly full.

Adding cream, or half and half to a tomato-based sauce adds such a nice richness to a pasta dish.

This pasta sauce starts its life with butter, olive oil, shallots and garlic.

After adding tomato sauce, some red pepper flakes are added to rev up the flavor a bit.

Then add salt, pepper, grated parm and half and half to finish off the sauce.

Mix in firmly cooked (al-dente) linguine, top with fresh basil and more parm….then it’s time to dig in.

Super easy and quick to make.

Two things real quick before we check out the ingredients…1) thank you so much for stopping by; and 2) have a great rest of the week!

Ok, on to the ingredients.

Tomato-cream-pasta

Whole grain linguine, butter, olive oil, a shallot, garlic, tomato sauce, half and half, butter, olive oil, grated parmesan cheese, dried red chili flakes, fresh basil, salt and pepper.

Here’s how to make it.

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Chop the shallots and garlic.  Set aside for a moment.

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Heat a large skillet on medium heat and add the butter…

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…olive oil…

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…shallots,

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and garlic.

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Continuously stir while cooking for about 3 to 4 minutes.

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Add the tomato sauce,

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dried red pepper flakes…

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…and stir.

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Add salt…

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…pepper…

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…and stir.

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Then add half and half,

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grated parmesan cheese, and stir.

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Turn the heat to low and simmer for about 10 minutes, stirring occasionally.

While the sauce is simmering, cook the linguine.

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In a medium-size pot, bring water to a boil.

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Then,

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add salt…

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….and the linguine.

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Let cook until the pasta is al-dente (about 4 minutes).

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Drain the noodles and add them to the sauce.

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Chop the basil…

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…and…

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…add it to the pasta.

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Then,

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top with red pepper flakes (optional),

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and parmesan cheese.

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Serve while hot.

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And…

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enjoy.

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yum.

3.1-tomato-cream-pasta

double yum.

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More pasta recipes:

Brown Butter and Lemon Pasta with Asparagus and Bacon

Mushrooms and Marinara Pasta

Eggplant Supper Soup

Bow Tie Pasta and Italian Turkey Sausage with Ricotta Skillet Meal

Mostaccioli Pasta with Blue Cheese and Bacon

Stuffed Shells in Simple Sauce

Tomato Garlic Pasta with Feta and Lime

Salami Caprese Pasta Salad

Broccoli and Pasta with Chicken

Vodka and Brown Butter Pasta

Linguine with Tomato Cream Sauce

Yield: Serves 2

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

2 servings uncooked whole grain linguine (about 4 ounces)
1 teaspoon salt (for the water that the pasta is cooked in)
3 tablespoons butter
1 tablespoon olive oil
1 shallot, peeled and chopped
2 large cloves garlic, peeled and chopped
1 can (15 ounces) tomato sauce
1/4 teaspoon dried red pepper flakes (for the sauce), or add to taste
1/4 teaspoon salt (for the sauce), or add to taste
1/4 teaspoon ground black pepper
1 tablespoon grated parmesan cheese (for the sauce)
9 ounces half and half
3 tablespoons chopped fresh basil (for the topping)
1 tablespoon grated parmesan cheese (for the topping)
Dried red pepper flakes for garnish (optional)

Directions:

Heat a large skillet on medium heat and add the butter, olive oil, shallots and garlic. Stir as the mixture cooks for about 4 minutes. Add the tomato sauce, salt, dried red pepper flakes, ground black pepper, parmesan cheese and half and half. Stir. Turn the heat to low and simmer for about 10 minutes, stirring occasionally. While the sauce is simmering, cook the linguine; in a medium-size pot, add water and bring it to a boil. Add salt and the pasta. Stir gently and let cook uncovered until the noodles are al-dente (about 4 to 5 minutes). Drain the noodles and add them to the sauce pot. Gently stir and top with fresh basil, parmesan cheese, and dried red pepper flakes (optional). Serve while hot.

 

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