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Cook the pasta in plenty of salted water until almost al dente. Then drain and set aside.

In a large pan, heat some oil and sauté the finely diced red onion until translucent.

Add the tomato paste and sauté briefly, stirring constantly, until it darkens slightly and releases its aroma.

Deglaze with cream and beef broth and mix everything well.

Let the sauce simmer gently over low heat for about 15 minutes to allow the flavors to combine and the sauce to thicken slightly.

Add the Parmesan and Gouda cheese to the sauce and stir until completely melted and a creamy consistency is achieved.

Add the pre-cooked pasta to the sauce and mix everything well so that the pasta is completely coated with the sauce.

Let the pasta sit in the sauce for another 10 minutes so it can absorb the flavors and the sauce binds well.

Season with salt, pepper, and Italian herbs and serve immediately.


Cook the pasta in plenty of salted water until almost al dente. Then drain and set aside.

In a large pan, heat some oil and sauté the finely diced red onion until translucent.

Add the tomato paste and sauté briefly, stirring constantly, until it darkens slightly and releases its aroma.

Deglaze with cream and beef broth and mix everything well.

Let the sauce simmer gently over low heat for about 15 minutes to allow the flavors to combine and the sauce to thicken slightly.

Add the Parmesan and Gouda cheese to the sauce and stir until completely melted and a creamy consistency is achieved.

Add the pre-cooked pasta to the sauce and mix everything well so that the pasta is completely coated with the sauce.

Let the pasta sit in the sauce for another 10 minutes so it can absorb the flavors and the sauce binds well.

Season with salt, pepper, and Italian herbs and serve immediately.
