Pasta Al Pomodoro (Tia'S Take On Basta Pasta'S Reci

Name: Pasta Al Pomodoro (Tia'S Take On Basta Pasta'S Recipe)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil, for cooking; 2 medium onions, chopped; 4 teaspoons minced garlic; 1 (28 ounce) can Cento Italian tomatoes; 4 (15 ounce) cans hunts diced tomatoes with basil oregano and garlic; 1 cup red wine, good quality (I use a Cabernet Sauvignon); 1 1/2 cups low sodium chicken broth; 12 basil leaves, washed and chopped or 1 1/2 teaspoons dried basil; 3 pinches red pepper flakes; 1 tablespoon vodka (optional); 1 tablespoon sugar (optional, we like our sauce on the sweeter side); 3 teaspoons pesto sauce (see note below); 1 1/2 teaspoons italian seasoning; 1 pinch sea salt or 1 pinch kosher salt; 8 tablespoons chilled unsalted butter; 1/4 cup whipping cream; 1/4 - 1/2 cup parmesan cheese, freshly grated

Servings: persons

olive oil, for cooking
2 medium onions, chopped
4 teaspoons minced garlic
1 (28 ounce) can Cento Italian tomatoes
4 (15 ounce) cans hunts diced tomatoes with basil oregano and garlic
1 cup red wine, good quality (I use a Cabernet Sauvignon)
1 1/2 cups low sodium chicken broth
12 basil leaves, washed and chopped or 1 1/2 teaspoons dried basil
3 pinches red pepper flakes
1 tablespoon vodka (optional)
1 tablespoon sugar (optional, we like our sauce on the sweeter side)
3 teaspoons pesto sauce (see note below)
1 1/2 teaspoons italian seasoning
1 pinch sea salt or 1 pinch kosher salt
8 tablespoons chilled unsalted butter
1/4 cup whipping cream
1/4 - 1/2 cup parmesan cheese, freshly grated

1
In a large skillet over medium-high heat, add oil, onion, garlic, red pepper flakes and saute being careful not to let the garlic brown.
2
Add tomatoes, wine, chicken broth, basil, sugar, pesto, vodka if using. Bring to a slight boil then turn down heat to medium-low and simmer.
3
The longer you simmer this sauce the better it is! Reduce sauce by 1/4 simmering several hours, then turn to low.
4
Add the chilled butter (butter will thicken sauce slightly) and stir through.
5
Cook your choice of pasta al dente. While cooking pasta add the whipping cream and parmesean cheese and heat through.
6
Add drained cooked pasta to pan and mix throughly and heat through.
7
Serve with parmesean cheese grated on top. A loaf of rustic bread and salad goes great!
8
Note: (I freeze my pesto in ice cube trays and use 1 to 2 cubes).

577

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: olive oil, for cooking, 2 medium onions, chopped, 4 teaspoons minced garlic, 1 (28 ounce) can Cento Italian tomatoes, and more.

Yes, Pasta Al Pomodoro (Tia'S Take On Basta Pasta'S Recipe) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta Al Pomodoro (Tia'S Take On Basta Pasta'S Recipe)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions