Tomato Cheese Pasta
Equipment
Ingredients
Main Ingredients
Pasta (Penne or Rigatoni) (dry)
300 g
Tomato paste
7 tbsp
Cream
400 ml
Beef broth
100 ml
Parmesan (grated)
80 g
Gouda (grated)
110 g
Red onion (diced)
0.5 piece
Olive oil
2 tbsp
Seasonings
Salt
1 tsp
Black pepper
0.5 tsp
Dried oregano
1 tsp
Dried basil
1 tsp
Instructions
Cook the pasta
Cook the pasta in plenty of salted water until almost done.
Sauté the onion
Heat oil in a large pan and sauté the finely diced red onion until translucent.
Toast the tomato paste
Add tomato paste and stir constantly until it darkens slightly and releases its aroma.
Add liquids
Deglaze with cream and beef broth, stirring everything well to combine.
Simmer the sauce
Let the sauce simmer gently over low heat for about 15 minutes.
Melt the cheeses
Add Parmesan and Gouda to the sauce and stir until completely melted.
Combine pasta and sauce
Add the pre-cooked pasta to the sauce and mix everything well.
Let pasta absorb sauce
Let the pasta sit in the sauce for another 10 minutes to absorb flavors.
Season and serve
Season with salt, pepper and Italian herbs, then serve immediately.
Original recipe
Storage
Best enjoyed fresh. The sauce may thicken when refrigerated - add a little milk when reheating
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