Pasta Madness

Tomato Cream Sauce

Server with:

This is pretty much a no-vodka vodka sauce. If you want to add alcohol, you can add ¼ cup (60 ml) of vodka or white wine after the tomato paste. Whisk the tomato paste and alcohol together and simmer for about 3 minutes, then proceed as directed.

Ingredients

  • 4 tablespoons (55 grams) unsalted butter, divided
  • 3 garlic cloves, minced
  • ¼ teaspoon red pepper flakes
  • 1 cup (240 ml) heavy cream
  • 1 (4½-ounce/127-gram) tube or 1 (6-ounce/170-gram) can tomato paste
  • Kosher salt
  • 2 tablespoons (30 grams) mascarpone
  • 1 ounce (30 grams) finely grated Parmigiano-Reggiano, plus more for serving
  • Torn or thinly sliced fresh basil, for serving (optional)
  • ¼ cup (60 ml) of vodka or white wine (optional)

Direction

  1. In a small saucepan, melt 1 tablespoon of the butter over medium heat. Add the garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Pour in the cream and bring to a bare simmer, stirring often with a flexible spatula to prevent scorching. Turn off the heat and infuse for 10 minutes.
  2. In a Dutch oven or large sauté pan, warm the remaining 3 tablespoons butter over medium heat. Add the tomato paste and cook, using a whisk to break it up, until caramelized, 2 to 3 minutes.
  3. Pour in the cream and whisk until smooth. Bring to a simmer, then turn off the heat. Season to taste with salt.
  4. Cook your pasta of choice to your liking. When the pasta is almost done, return the sauce to medium heat. Add the mascarpone and ¼ cup (60 ml) pasta cooking water. Transfer the pasta directly to the sauce (or drain it first and reserve 1 cup (240 ml) pasta cooking water) and toss to coat, cooking 1 to 2 minutes more and adding more pasta water to loosen as needed.
  5. Turn off the heat and stir in the cheese. Divide the pasta among bowls and serve, topped with more cheese and basil if you’d like.

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