Tomato Cheese Pasta
Tomato Cheese Pasta
Ingredients
For the Pasta and Sauce
- 300 g pasta, e.g., penne or rigatoni
- 7 tablespoons tomato paste
- 400 ml cream
- 100 ml beef broth
- 80 g Parmesan cheese, finely grated
- 110 g Gouda cheese, grated
- 1/2 red onion, large, finely diced
- 1 tablespoon oil, for sautéing, or as needed
For the Seasoning
- 1 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- 1 teaspoon Italian herbs, e.g., oregano, basil, or to taste
Instructions
- 1
Cook the pasta in plenty of salted water until almost al dente. Then drain and set aside.
⏱️ 10 min
- 2
In a large pan, heat some oil and sauté the finely diced red onion until translucent.
⏱️ 3 min
- 3
Add the tomato paste and sauté briefly, stirring constantly, until it darkens slightly and releases its aroma.
⏱️ 2 min
- 4
Deglaze with cream and beef broth and mix everything well.
⏱️ 1 min
- 5
Let the sauce simmer gently over low heat for about 15 minutes to allow the flavors to combine and the sauce to thicken slightly.
⏱️ 15 min
- 6
Add the Parmesan and Gouda cheese to the sauce and stir until completely melted and a creamy consistency is achieved.
⏱️ 3 min
- 7
Add the pre-cooked pasta to the sauce and mix everything well so that the pasta is completely coated with the sauce.
⏱️ 1 min
- 8
Let the pasta sit in the sauce for another 10 minutes so it can absorb the flavors and the sauce binds well.
⏱️ 10 min
- 9
Season with salt, pepper, and Italian herbs and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tomato Cheese Pasta
For the Pasta and Sauce
- 300 g pasta, e.g., penne or rigatoni
- 7 tablespoons tomato paste
- 400 ml cream
- 100 ml beef broth
- 80 g Parmesan cheese, finely grated
- 110 g Gouda cheese, grated
- 1/2 red onion, large, finely diced
- 1 tablespoon oil, for sautéing, or as needed
For the Seasoning
- 1 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- 1 teaspoon Italian herbs, e.g., oregano, basil, or to taste
Instructions
- 1
Cook the pasta in plenty of salted water until almost al dente. Then drain and set aside.
⏱️ 10 min - 2
In a large pan, heat some oil and sauté the finely diced red onion until translucent.
⏱️ 3 min - 3
Add the tomato paste and sauté briefly, stirring constantly, until it darkens slightly and releases its aroma.
⏱️ 2 min - 4
Deglaze with cream and beef broth and mix everything well.
⏱️ 1 min - 5
Let the sauce simmer gently over low heat for about 15 minutes to allow the flavors to combine and the sauce to thicken slightly.
⏱️ 15 min - 6
Add the Parmesan and Gouda cheese to the sauce and stir until completely melted and a creamy consistency is achieved.
⏱️ 3 min - 7
Add the pre-cooked pasta to the sauce and mix everything well so that the pasta is completely coated with the sauce.
⏱️ 1 min - 8
Let the pasta sit in the sauce for another 10 minutes so it can absorb the flavors and the sauce binds well.
⏱️ 10 min - 9
Season with salt, pepper, and Italian herbs and serve immediately.
⏱️ 1 min