Creamy Calabrian Pomodoro pasta is a lighter twist on spicy vodka and I love it sm 🥹🔥 recipe deets below ⬇️ You’ll need: - 8oz pasta of choice (I used orecchiette) - 1 can whole pealed pomodorini tomatoes - 1 onion or 2 shallots (sliced) - 2-4 cloves garlic (whole & crushed) - 1/3 cup (or less) heavy cream - 1/2 tsp crushed Calabrian chilis - Olive oil - 1 tbsp butter - Fresh basil - Fresh grated parmesan cheese - Pasta water - Salt & pepper To make: 1. Cook down onions or shallots in olive oil, until translucent and soft, then add in garlic and cook for 1 min (medium heat) 2. Add canned tomatoes, mix around & crush, then cover pan and let simmer on medium/low for 10 min 3. Uncover, add Calabrian chilis & salt/pepper (hold off on a lot of salt if your pasta water is very salty), then add heavy cream (a little at a time until you reach desired color) 4. Add lots of grated parmesan and fresh torn basil, then blend until smooth but a little chunky with an immersion blender 5. Add pasta to salted boiling water and cook 6. Reserve about 1 cup of pasta water and drain pasta 2 min before the cook time written on the package 7. Add cooked pasta and a splash (or a few) of pasta water, butter, then mix around 8. Enjoy with extra basil & parm!
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