I needed something quick and easy to make for dinner the other night. I’d just been to Lidl, and I got a pack of tricolor fusilli pugliesi, which I really wanted to use. This recipe would be good with pretty much any type of pasta, though. This is definitely coming to work with me for lunch this week.
- Pasta of your choice
- I used fusilli pugliesi from Lidl. Penne, rotini, campanelle, and similar pastas would also be good choices.
- 28oz can crushed tomatoes
- 4 cloves garlic, grated
- 1 tsp onion powder
- 1 tsp dried basil
- ½ cup grated parmesan cheese, divided into two portions or ¼ cup grated parmesan and ¼ cup shaved parmesan
- ½ cup heavy cream
- 8oz ricotta or burrata cheese
Place crushed tomatoes, garlic, onion powder, basil, and ½ tsp salt into a large saucepan and stir to combine. Cover and heat over medium heat. Once it starts to pop or bubble, reduce to low. Let the sauce cook on low for about 30 minutes, stirring occasionally. Taste the sauce periodically and add more salt if needed.
Add heavy cream into the sauce, stirring constantly until it’s well-blended. Do the same for ¼ cup of the grated parmesan. If you’re using the sauce right away, keep it warm on the stovetop until it’s ready to be used. Otherwise, refrigerate until you’re ready to use it.
Cook the pasta according to the package instructions. Drain and return the pasta to the pot. Add the sauce and stir until noodles are evenly coated.
Serve with a small scoop of burrata or ricotta on top, and garnish with grated or shaved parmesan.
If you make this ahead to reheat later, you might need to add a little water to the dish before reheating, as the sauce can get clumpy.