Linguine with Tomato Cream Sauce
Make this restaurant-style tomato cream sauce and whole grain linguine in the comfort of your very own home in just 30 minutes!
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.
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.
Chop the shallots and garlic. Set aside for a moment.
Heat a large skillet on medium heat and add the butter…
…olive oil…
…shallots,
and garlic.
Continuously stir while cooking for about 3 to 4 minutes.
Add the tomato sauce,
dried red pepper flakes…
…and stir.
Add salt…
…pepper…
…and stir.
Then add half and half,
grated parmesan cheese, and 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, bring water to a boil.
Then,
add salt…
….and the linguine.
Let cook until the pasta is al-dente (about 4 minutes).
Drain the noodles and add them to the sauce.
Chop the basil…
…and…
…add it to the pasta.
Then,
top with red pepper flakes (optional),
and parmesan cheese.
Serve while hot.
And…
enjoy.
yum.
double yum.
Thank you so much for stopping by CCC!
More Pasta Recipes You May Like:
Brown Butter and Lemon Pasta with Asparagus and Bacon
Bow Tie Pasta and Italian Turkey Sausage with Ricotta Skillet Meal
Broccoli and Pasta with Chicken
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Linguine with Tomato Cream Sauce
Make this restaurant-style tomato cream sauce and whole grain linguine in the comfort of your very own home in just 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 or to taste (for the sauce)
- 1/4 teaspoon salt or to taste (for the sauce)
- 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)
- 1/2 teaspoon dried red pepper flakes (optional, for garnish)
Instructions
-
Heat a large skillet on low to medium heat and add the butter, olive oil, shallots and garlic. Stir as the mixture cooks for 2 minutes.
-
To the pan, add tomato sauce, salt, dried red pepper flakes, pepper, Parmesan cheese, and half and half. Stir.
-
Turn the heat to low and simmer for 10 minutes, stirring occasionally.
-
While the sauce is simmering, cook the linguine; in a medium-size pot, add water, salt and bring it to a boil.
-
To the boiling water, add the pasta. Stir gently and let cook uncovered until the noodles are al-dente (about 4 to 5 minutes or according to package instructions).
-
Drain the noodles (don't rinse) and add them to the sauce pot. Gently stir until the noodles are coated with the sauce.
-
Top with fresh basil, Parmesan cheese, and dried red pepper flakes (optional). Serve while hot.
