Smoked Paprika Pasta with Tomatoes
Smoked Paprika Pasta with Tomatoes
Ingredients
For the Pasta
- 1 pound linguine
- as needed salt, for pasta water
For the Sauce
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 shallot, finely chopped
- 1 1/2 teaspoons smoked paprika
- 1/4 teaspoon crushed red pepper flakes, or to taste
- 1 28-ounce can canned diced tomatoes, undrained
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, for garnish
- as needed salt
- as needed black pepper
Instructions
- 1
Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
⏱️ 10 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and chopped shallot and cook until softened and fragrant, about 3-4 minutes. Be careful not to burn the garlic.
⏱️ 5 min•🌡️ 350
- 3
Stir in the smoked paprika and crushed red pepper flakes. Cook for 30 seconds, stirring constantly, until fragrant.
⏱️ 1 min•🌡️ 350
- 4
Pour in the undrained diced tomatoes. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 15 min
- 5
Stir in the heavy cream and grated Parmesan cheese. Continue to cook, stirring, until the cheese is melted and the sauce is creamy. Season with salt and black pepper to taste.
⏱️ 3 min
- 6
Add the drained linguine to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
⏱️ 2 min
- 7
Serve immediately, garnished with fresh basil and extra Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Smoked Paprika Pasta with Tomatoes
Ingredients
For the Pasta
- 1 pound linguine
- as needed salt, for pasta water
For the Sauce
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 shallot, finely chopped
- 1 1/2 teaspoons smoked paprika
- 1/4 teaspoon crushed red pepper flakes, or to taste
- 1 28-ounce can canned diced tomatoes, undrained
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, for garnish
- as needed salt
- as needed black pepper
Instructions
- 1
Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and chopped shallot and cook until softened and fragrant, about 3-4 minutes. Be careful not to burn the garlic.
⏱️ 5 min•🌡️ 350 - 3
Stir in the smoked paprika and crushed red pepper flakes. Cook for 30 seconds, stirring constantly, until fragrant.
⏱️ 1 min•🌡️ 350 - 4
Pour in the undrained diced tomatoes. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 15 min - 5
Stir in the heavy cream and grated Parmesan cheese. Continue to cook, stirring, until the cheese is melted and the sauce is creamy. Season with salt and black pepper to taste.
⏱️ 3 min - 6
Add the drained linguine to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
⏱️ 2 min - 7
Serve immediately, garnished with fresh basil and extra Parmesan cheese.
⏱️ 1 min