Cheesy Pasta with Tomato Cream Sauce
This cheesy pasta with tomato cream sauce is weeknight comfort at its finest.
Yield: 6 servings
Ingredients
For the oven roasted tomatoes
- 1 pint tomatoes
- 2 tbsp olive oil
- salt, to taste
- 2 tsp sugar
For the pasta
- 1 lb gemelli
- 1 (28 oz.) can peeled whole tomatoes, with juices
- 1 tbsp. butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced or pressed
- ½ tsp. red pepper flakes
- 1 tbsp. tomato paste
- ½ tsp. kosher salt
- Freshly ground pepper, to taste
- 5 oz baby kale
- 8 oz mozzarella, cubed
- ¼ cup heavy cream
- Minced fresh basil, to finish
Instructions
- Heat oven to 350F.
- Toss the tomatoes, olive oil, a pinch of salt, and sugar together in a bowl. Spread on a parchment-lined baking sheet and bake for 30-40 minutes, turning once halfway through.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package instructions, until al dente. Drain well.
- Raise oven temperature to 400F.
- Put the canned tomatoes in a food processor or blender and pulse until mostly smooth.
- In a Dutch oven, heat the butter until melted. Add the onion to the pan and cook, stirring occasionally, until softened, about 4-5 minutes. Stir in the garlic, red pepper flakes, tomato paste, salt, and black pepper. Cook until garlic is fragrant and tomato paste starts to brown, about 1 minute. Pour in the blended tomatoes and baby kale and stir to combine. Bring to a boil and then simmer for 6-8 minutes, until thickened. Season to taste with salt and black pepper and stir in the cream.
- Remove from the heat and stir in the cooked pasta, mozzarella, and oven roasted tomatoes. Bake for 10-12 minutes or until the cheese is bubbling. Remove from the oven and let cool for a few minutes. Serve topped with the basil.
Notes
Recipe from Annie's Eats
Nutrition Information
Serving size: ⅙th of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/06/cheesy-pasta-with-tomato-cream-sauce.html