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 (or regular) linguine (about 2 ounces per dry pasta serving) about 2-1/8 inches circumference of dry pasta per serving
- 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, and bring it to a boil. Then add salt to the boiling water.
- 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 warm.