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Transform everyday ingredients into a luxurious pasta dish with this creamy tomato sauce that wraps each strand of spaghetti in silky, rose-colored perfection. The fresh tomatoes break down into a velvety sauce, while garlic and onions create a savory foundation that makes this quick meal taste like it simmered all day.
Making this dish reminds me of summers in my grandmother's kitchen, where she taught me that the simplest ingredients often create the most memorable meals. The way she would gently crush the tomatoes as they cooked is a technique I still use today.
Essential Ingredients
- Fresh Tomatoes: Choose ripe, fragrant tomatoes for the best flavor. Roma tomatoes work particularly well
- Garlic: Fresh heads with tight, firm cloves will provide the best flavor base
- Onions: Sweet onions create a mellower flavor that complements the tomatoes
- Double Cream: Full-fat cream ensures a smooth, stable sauce
- Pasta: Quality spaghetti with a rough texture helps the sauce cling better
- Fresh Basil: Look for bright green leaves without dark spots
Detailed Instructions
- Prepare the Base
- Heat large, deep skillet over medium heat. Add olive oil and let it warm. Finely dice onions and mince garlic. Chop tomatoes into uniform pieces. Have all ingredients measured and ready.
- Create the Flavor Base
- Add diced onions to heated oil. Cook until onions become translucent, about 4 minutes. Add minced garlic and cook until fragrant. Season with salt and pepper. Stir frequently to prevent browning.
- Develop the Sauce
- Add chopped tomatoes to the pan. Let them cook down slightly, about 5 minutes. Gently crush tomatoes with wooden spoon. Pour in hot stock. Bring to a gentle simmer. Add dry spaghetti, ensuring it's submerged.
- Perfect the Dish
- Cook pasta, stirring occasionally. When pasta is almost al dente, about 12 minutes, add cream gradually while stirring. Tear fresh basil leaves into the sauce. Let simmer until sauce thickens slightly.
The first time I made this recipe, my kitchen filled with an aroma that brought my entire family to the table early. The way the cream transforms the tomato sauce into a beautiful pink hue always makes this simple dish feel special.
Understanding Pasta Water
The starch released from the cooking pasta naturally thickens the sauce, creating that perfect silky texture.
Temperature Control
Adding cream at the end prevents it from separating and ensures a smooth, velvety sauce.
Make it Your Own
Sometimes I add a pinch of red pepper flakes for heat or sautéed mushrooms for extra depth.
Serving Suggestions
A simple arugula salad dressed with lemon juice and olive oil perfectly complements this rich pasta.
After countless times making this dish, I've learned that its beauty lies in its simplicity. The way the tomatoes break down into the cream, creating that perfect rose-colored sauce while the pasta cooks to al dente perfection – it's a reminder that good cooking doesn't have to be complicated. This has become our family's favorite weeknight meal, bringing everyone to the table with smiles.
Frequently Asked Questions
- → Can I use canned tomatoes instead of fresh?
- Yes, you can use a 400g tin of chopped tomatoes as a substitute for fresh tomatoes in this recipe.
- → What can I use instead of heavy cream?
- You can use single cream or a mixture of milk and butter for a lighter version of the sauce.
- → Can I make this pasta vegetarian?
- Yes, simply use vegetable stock instead of chicken stock to make it vegetarian-friendly.
- → What type of pasta works best?
- Spaghetti is recommended, but any long pasta like fettuccine or linguine will work well.
- → How long does it keep in the fridge?
- The pasta will keep for up to 3 days in an airtight container in the refrigerator.