This recipe comes to us from our September Pasta Spotlight, Melissa Stadler of Modern Honey.

Directions:

  1. In large skillet, heat oil and butter over medium heat. Add diced onion and cook for 3 minutes. Add garlic and continue to cook until softened, about 8 minutes, stirring occasionally.
  2. Add diced tomatoes, tomato paste, and chicken broth. If using whole plum tomatoes, break up with back of spoon or in blender. Stir in red chili flakes, salt and pepper.
  3. Let simmer for 15 minutes (or longer if time allows).
  4. Meanwhile, boil water for pasta. Once boiling, cook according to package instructions.
  5. Stir in heavy cream.
  6. Toss with with cooked pasta. Top with parmesan cheese and fresh basil.

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