Description
A rich and creamy tomato pasta sauce made with tomato paste, cream, parmesan, and a hint of lemon juice, perfect for coating your favorite pasta for a comforting meal.
Ingredients
Scale
Sauce
- 1 tablespoon olive oil
- 30 grams butter (2 tablespoons)
- ½ onion finely chopped (about 70 grams)
- 3 garlic cloves finely diced
- ½ teaspoon black pepper
- 70 grams tomato paste (¼ cup)
- ¾ cup cream
- 40 grams parmesan finely grated
- 1 tablespoon lemon juice
- Salt to taste
Pasta
- 200 grams dried pasta or 300 grams fresh pasta
Instructions
- Boil the pasta: Bring a large pot of heavily salted water to a boil and cook pasta according to package instructions. Reserve about ¼ cup of pasta water before draining or transferring pasta directly to the sauce.
- Sauté onions: Heat the olive oil and butter in a large frying pan over medium-high heat. Add the finely chopped onion and lower the heat to medium-low. Cook for 4 to 5 minutes until the onion softens without browning.
- Add garlic and pepper: Stir in the diced garlic and black pepper and cook gently for 1 to 2 minutes. Keep the heat low to prevent browning.
- Incorporate tomato paste: Add the tomato paste and whisk continuously for 1 to 2 minutes to combine and cook the paste.
- Add cream: Slowly add the cream while whisking to blend evenly. Keep the sauce at a very gentle simmer by adjusting to low heat to avoid curdling.
- Mix in lemon juice: Whisk in the lemon juice quickly. If curdling occurs, wait to add lemon juice until after pasta is mixed in.
- Stir in parmesan: Add the finely grated parmesan in three additions, whisking well after each to ensure it melts smoothly into the sauce.
- Combine pasta and sauce: Add the cooked pasta directly into the sauce along with a splash (about ¼ cup) of reserved pasta water. Let the pasta simmer gently in the sauce for 1 to 2 minutes to thicken it, adding more pasta water if needed.
- Season and serve: Taste the sauce and add salt as needed. Serve topped with extra parmesan, black pepper, and fresh basil leaves if desired.
Notes
- Use about 70 grams for half an onion if using large onions typical in the USA.
- Timing the pasta cooking is important; start the sauce about 3 to 4 minutes after the pasta begins cooking for perfect timing.
- Always reserve some pasta water before draining to adjust sauce consistency and help it adhere to the pasta.
- It's better to have a saucier pasta as it will absorb and reduce quickly while plating and serving.
- Serve with a simple iceberg wedge salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 60 mg
