CREAMY TOMATO PASTA

Cook Time:30 Minutes

Serving Size: 4

INGREDIENTS:

• 8.8 ounce Dried Pappardelle Egg Pasta
• 2 Tablespoons Extra-Virgin Olive Oil
• 1 Small Diced Red Onion
• 6 Minced Garlic Cloves
• 6 ounce of Tomato Paste
• 1/2 Cup of Heavy Cream
• 1 Tablespoon of Cajun Seasoning
• 1 Teaspoon of Cayenne Pepper
• 1 Teaspoon of Red Paprika Powder
• 1 Tablespoon of Black Pepper
• 1 Teaspoon of Red Pepper Flakes
• 1 Teaspoon of Sugar
• 1 Tablespoon Dried Basil
• 1 Tablespoon of Dried Oregano
• 1 Tablespoon of Fresh Parsley
• 8 ounce of Burrata
• Torn Basil for Garnish

DIRECTIONS:

1.) In a large saucepan, heat about two tablespoons of olive oil on medium-low flame. Add one small finely diced onion to the pan and sauté until translucent. Then add in 4 cloves of minced garlic and sauté until softened.

2.) Add in the tomato paste and cook until softened. Then, add in the Cajun seasoning, red paprika powder, cayenne pepper, black pepper, sugar, dried basil, dried oregano. You can also add red pepper flakes for a bit of kick. Mix until incorporated.

3.) Add in the heavy cream and parmesan cheese and mix until incorporated. Turn the flame on low.

4.) Use a separate pot for cooking the pappardelle pasta according to its package instructions. Once the pasta is just shy of al-dente, toss the pasta directly into the saucepan and mix until incorporated.

5.) At this stage, it is essential to leave about a cup of pasta water aside to gradually add into the sauce until you reach the consistency desired. The pasta water will allow the pasta to combine with the sauce until it becomes fully immersed and incorporated.

6.) Add a tablespoon of butter and a drizzle of olive oil to give the pasta a glossy texture. Once ready, you may begin to serve.

7.) Garnish the tomato cream pasta with torn burrata and fresh basil. Serve immediately for maximum enjoyment!