Easy Pink Sauce Pasta

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 30 minutes

Składniki

8 ounces uncooked pasta (rigatoni or penne preferred)

1 tablespoon olive oil

2 tablespoons butter

1/2 small onion (chopped finely)

1/4 teaspoon Italian seasoning

2-3 cloves garlic (minced)

1/4 cup dry white wine

1/4 cup tomato paste (see note)

1 cup heavy/whipping cream

1/2 cup freshly grated parmesan cheese

Salt & pepper (to taste)

Wskazówki

Boil a large, salted pot of water and cook your pasta al dente according to package directions.

Meanwhile, add the oil and butter to a skillet over medium heat. Once melted, add the onion and Italian seasoning. Sauté the onion for 5-7 minutes or until softened and lightly browned.

Stir in the garlic, then add the wine and let it bubble for about 30 seconds.

Stir in the tomato paste and cream until smooth. Let the sauce bubble for about 5 minutes or until thickened up a bit.

Take the skillet off the heat and stir in the parmesan cheese.

If the sauce has become too thick, thin it with a little bit of the hot pasta water prior to draining it. Drain the cooked pasta, add it to the skillet, and toss. Season with salt & pepper as needed and serve immediately.

Wartości Odżywcze

• Kalorie: 578 kcal
• Tłuszcz Całkowity: 35 g
• Tłuszcz Nasycony: 20 g
• Tłuszcz Nienasycony: 12 g
• Tłuszcz Trans: 0.2 g
• Cholesterol: 93 mg
• Sód: 414 mg
• Węglowodany Całkowite: 50 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 6 g
• Białko: 14 g