Looking for an easy and delicious pasta recipe? I got you covered! The other night, I experimented with making a pasta sauce from scratch, and it turned out much better than I had anticipated. This sauce has a good amount of spice, acid and creaminess. This dish is vegetarian, but you could add in a meat if you wanted something a little more hearty. We added in mushrooms the other night, but I didn’t think it was necessary since the sauce was so good!
Give it a try sometime and let me know what you think. Cheers!
Ingredients
Method
- Add 2 tablespoons of olive oil into a large saucepan.
- Add in your garlic and crushed red pepper and sauté over medium-high heat for 2-3 minutes.
- Add in your tomatoes, salt and pepper. This will need to cook down for about 15 minutes. Keep stirring the ingredients together.
- Once the tomatoes have broken down, you should have more of a liquid consistency. At this point, you can add in your heavy cream and stir thoroughly. I also like to add a little bit of cheese in at this point (about 1/4 cup).
- Keep stirring the sauce and add extra salt, pepper and crushed red pepper as needed. The sauce will start to thicken after a few minutes.
- While the pasta sauce is thickening, bring a pot of water to a boil. Cook your tagliatelle noodles according to the package instructions (about 8 minutes).
- Rinse and drain the noodles after they are done cooking.
- Add the tagliatelle noodles into the pan with the sauce and mix thoroughly.
- At this point, I recommend plating the dish with tongs. Grate your fresh cheese over the top of the pasta and sprinkle crushed red pepper on top. Garnish with basil.
Wine Pairing Recommendations
- Podere Paganico Rosso di Montalcino // $16.99
- Leone D’Oro Vino Nobile di Montepulciano // $19.79
- Piazzini Chianti Classico // $17.99
- Banfi Brunello di Montalcino // $69.99
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