Tomato cream Sauce Pasta
Tomato cream sauce is the best choice for pasta when you want something that's quick to prepare. Tomato cream sauce is very easy to make and can be served with any type of pasta. Its flavor profile is subtle and elegant. It can be used for any kind of pasta, including spaghetti. If you have some leftover tomato paste, you can use it for another recipe. This recipe uses a pound of tomatoes. It's also versatile for tortelloni.
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Servings: 4 servings
Calories: 182kcal
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Ingredients
- 16 oz. penne pasta prepare al dente
- 4 oz. prosciutto thinly sliced and cut into strips or pieces
- 1 tbsp. butter unsalted
- ½ medium-sized onion diced
- 1 can crushed tomatoes with dried basil 28 oz.
- ¼ cup plain Greek yoghurt
- ½ cup grated parmesan cheese
- ½ tsp. kosher salt
- Freshly ground black pepper
- grated parmesan cheese Additional, for serving
- Pasta with different kinds of sauce
Instructions
- Prepare the pasta and be sure that it’s cooked al dente.
- Prepare the sauce by preheating a large pan over medium flame.
- Cook the prosciutto by regularly tossing it on the pan for about 10 minutes until it’s all crispy. Transfer to a plate and set aside until needed.
- Melt butter into the pan and sauté the onions for about 3-5 minutes. You’ll know that it’s already cooked when you see it looks translucent.
- Put the crushed tomatoes and let it simmer. Pour the Greek yoghurt, peas, parmesan cheese and stir well. Add kosher salt and pepper to enhance the taste.
- Again, bring it to a gentle simmer and don’t bring it to a boil. Boiling the mixture will curdle the yoghurt.
- Toss in the pasta in order to heat it through. Top it with additional parmesan cheese before serving.
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Notes
Pasta bavette with fried shrimps, bechamel sauce, mint leaf, garlic, tomatoes, chili on white plate, top view, italian cuisine.Nutrition
Serving: 1serving | Calories: 182kcal | Carbohydrates: 6.7g | Protein: 1.7g | Cholesterol: 38.7mg | Sodium: 270.3mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.