Creamy Tomato Pasta Without Cream

Name: Creamy Tomato Pasta Without Cream
Cook time: 65 min
Total time: 65 min
Yield: 2 servings
Ingredients: 2 tbsp Olive Oil; 1 large Shallots; 5 cloves of Garlic; 1 tsp Italian Seasoning; 1/2 tsp Red Pepper Flakes, adjust to taste; Some Salt, to taste; Some Pepper (Black), freshly ground, to taste; Some Basil Leaves, fresh, handful; 4 cups Cherry Tomatoes; 1 cup Vegetable Stock; 1 tsp Sugar, optional, to balance acidity; 2 tbsp Unsalted Butter; 12oz Rigatoni; Some Salt; Some Pasta Water; 1/2 cups Parmesan Cheese, freshly grated; Some Red Pepper Flakes, additional; Some Basil Leaves, fresh; Some Mozzarella Cheese Balls, small, optional

This rigatoni dish gets its rich, creamy texture without any cream at all, thanks to deeply roasted cherry tomatoes, buttery aromatics, and a silky blended sauce. A little Parmesan, pasta water, and browning butter round everything out with a glossy, comforting finish, while fresh basil and mozzarella add a bright, fresh touch.

This rigatoni dish gets its rich, creamy texture without any cream at all, thanks to deeply roasted cherry tomatoes, buttery aroma... Show more

By Wikisizzle · Original recipe

Health Grade

C+ · Balanced

Time

1 hr

Price

3,40 €

Calories

1264 kcal

vegetarian

easy

high protein

low sugar

Method

Preheat the oven

Set the oven to 400� F (200� C) so it is fully hot by the time the vegetables are ready to roast. Place a large sheet pan on the counter and, if you like easier cleanup, line it with parchment.

Wash the produce

Rinse the Cherry Tomatoes and the Basil Leaves under cool water, then dry them well. Keeping the tomatoes fairly dry helps them roast instead of getting watery on the pan.

Prep the aromatics

Peel the Shallot and cut it into wedges or thick slices so it roasts evenly without burning. Peel the Garlic cloves as well, leaving them whole if they are small or halving them if they are very large.

Season the vegetables

Spread the tomatoes, shallot, and garlic on the sheet pan. Drizzle with Olive Oil, then sprinkle over the Italian Seasoning, Red Pepper Flakes, Salt, and Black Pepper. Toss everything well so the vegetables are evenly coated, then spread them into a single layer with as much cut side contact with the pan as possible.

Roast until blistered

Roast the seasoned vegetables for 45 to 50 minutes, stirring once about halfway through, until the tomatoes have burst, the shallot is very soft, and a few edges are nicely charred. You want deep roasting here because that concentrated flavor is what makes the sauce rich without cream.

Blend the sauce

Carefully transfer the hot roasted tomatoes, shallot, and garlic to a blender. Add the basil and the Vegetable Stock, then blend until the sauce is completely smooth and silky. Taste it; if the tomatoes are especially sharp, blend in a small pinch of Sugar to round out the acidity.

Boil the rigatoni

Bring a large pot of water to a boil and season it generously with more salt so the pasta is flavorful from the inside out. Add the Rigatoni Pasta and cook it until al dente, following the package timing. Just before draining, scoop out about 1 cup of Pasta Water and set it aside.

Brown butter and simmer

While the pasta cooks, melt the Unsalted Butter in a large pan over medium-high heat. Cook it, swirling often, until it turns golden brown and smells nutty, then immediately pour in the blended tomato sauce. Let the sauce simmer for 2 to 3 minutes so the flavors come together, then stir in the Parmesan Cheese until melted and smooth.

Drain the pasta

Drain the rigatoni once it is al dente, but do not rinse it. The starch clinging to the pasta helps the sauce grab on and become glossy.

Toss and serve

Add the drained rigatoni to the pan of sauce and toss well so every piece is coated. If the sauce looks too thick, add the reserved pasta water a splash at a time until it becomes creamy and fluid. Taste and adjust with more salt, black pepper, or red pepper flakes if needed. Serve hot, finished with extra Parmesan, more basil leaves, and, if you like, Mozzarella Cheese Balls for a soft, melty garnish.