Pasta Sauce Using Tomato Puree Food

PASTA WITH TOMATO CREAM SAUCE

Pasta with Tomato Cream Sauce image

Recipe video above. Pasta in a pink tomato cream sauce! You'll love how creamy this sauce is, how there's plenty of it and yet you don't need gallons of cream. Slurp-worthy as it is, or use it as a base for add ins of your choice - suggestions in the recipe notes.

Provided by Nagi

Categories Mains

Time 20m

Number Of Ingredients 11

Ingredients

300g/10 oz spaghetti
2 tbsp / 30g unsalted butter
3 garlic cloves (, minced)
½ onion (, finely chopped)
1 cup / 250 ml tomato passata (/ tomato puree (Note 1))
3/4 cup / 185 ml heavy / thickened cream ((Note 2 for subs))
1/2 cup / 125 ml milk (, low fat)
3/4 cup / 30g parmesan (, finely freshly grated (Note 3))
1 tsp dried basil, or other herb of choice
1 tsp chicken or vegetable stock powder (, or 1 bouillon cube, crumbled (Note 4))
Finely ground pepper + salt

Steps:

Cook pasta in a big pot of boiling water for time per packet MINUS 2 minutes. Just before draining, scoop out a mugful of pasta cooking water.
Melt butter in large skillet over medium heat. Add garlic and onion, cook until translucent - about 2 minutes.
Add remaining ingredients. Stir until parmesan is melted. Turn heat up slightly and simmer for 2 minutes. Adjust salt to taste.
Add pasta. Toss for 1 to 2 minutes or until sauce thickens and is clinging to pasta instead of swimming on the base of the skillet (video shows this well). Use reserved pasta cooking water if required to thin the sauce out if it gets too thick.
Serve immediately, garnished with more parmesan and parsley if desired.

Nutrition Facts : ServingSize 284 g, Calories 546 kcal

TOMATO & BASIL SAUCE

Tomato & basil sauce image

Save time and money with this simple and tasty sauce, great with pasta, meat or fish

Provided by Good Food team

Categories Lunch, Main course, Pasta

Time 15m

Yield Makes 350ml

Number Of Ingredients 14

Ingredients

1 tbsp olive oil
1 garlic clove, crushed
400g can chopped tomatoes
1 tsp vegetable stock powder or ½ crumbled stock cube
1 tbsp tomato purée
1 tsp sugar
few basil leaves
1 tbsp olive oil
1 garlic clove, crushed
400g can chopped tomatoes
1 tsp vegetable stock powder or ½ crumbled stock cube
1 tbsp tomato purée
1 tsp sugar
few basil leaves

Steps:

Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
To finish, tear a few basil leaves, then stir into the sauce.
Heat the olive oil in a pan, add the garlic clove, then gently fry for 1 min.
Tip in the chopped tomatoes, vegetable stock powder, tomato purée and sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally.
To finish, tear a few basil leaves, then stir into the sauce.

Nutrition Facts : Calories 52 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

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