Roasted Creamy Pomodoro
Roasted Creamy Pomodoro
Ingredients
For the Roasted Sauce Base
- 2 pounds ripe cluster tomatoes, on the vine, halved
- 1 yellow onion, medium, cut into 8 wedges
- 4 garlic cloves
- 1 tablespoon fresh oregano, chopped
- 3 tablespoons olive oil
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon sugar
For the Creamy Sauce and Pasta
- 1 teaspoon crushed Calabrian chilis in oil, or 1/4 teaspoon red pepper flakes, or more to taste
- 1/4 cup whole milk or heavy cream, milk for lighter, cream for richer
- 1 pound mezzi rigatoni, or pasta of choice
- 1 cup reserved pasta water, as needed
- 1/2 cup grated Parmesan cheese, plus more at the end
- fresh basil, torn if large, for serving
- 1/2 teaspoon kosher salt, remaining from divided
Instructions
- 1
Preheat oven to 425°F. In a large baking dish, add the halved tomatoes, onion wedges, garlic cloves, and chopped oregano. Drizzle with the olive oil and sprinkle with 1 teaspoon of the kosher salt, along with the black pepper and sugar. Toss to evenly coat all the vegetables.
⏱️ 5 min•🌡️ 425
- 2
Arrange the tomatoes cut side up in the baking dish and roast for about 1 hour, or until they are very soft and caramelized around the edges. While the tomatoes are roasting, bring a large pot of generously salted water to a boil for the pasta.
⏱️ 60 min•🌡️ 425
- 3
Once roasted, carefully transfer the tomatoes, onion, and garlic, along with all the accumulated juices from the baking dish, to a blender. Add the crushed Calabrian chilis (or red pepper flakes) and blend until the sauce is smooth. Taste the sauce and add more chilis if you prefer a spicier flavor.
⏱️ 5 min
- 4
Pour the blended sauce into a large skillet and place it over medium-low heat. Stir in the whole milk or heavy cream and the remaining 1/2 teaspoon of kosher salt. Gently simmer the sauce, stirring often, for 5 to 7 minutes until it has thickened and become silky. Remove the skillet from the heat and set aside until the pasta is ready.
⏱️ 7 min
- 5
Cook the mezzi rigatoni (or your chosen pasta) in the boiling salted water until it is just shy of al dente, typically about 2 minutes less than the package directions. Before draining, reserve 1 cup of the pasta water.
⏱️ 10 min
- 6
Add the cooked pasta directly to the sauce in the large skillet. Place the skillet over medium heat and toss the pasta with the sauce for 2 to 3 minutes, allowing the sauce to cling to the pasta. If the sauce becomes too thick, loosen it with a little of the reserved pasta water as needed.
⏱️ 3 min
- 7
Turn off the heat and stir in the 1/2 cup of grated Parmesan cheese. Taste the pasta and add more salt if desired.
⏱️ 1 min
- 8
Serve the roasted creamy pomodoro immediately, garnished with fresh basil and plenty of additional grated Parmesan cheese. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Creamy Pomodoro
For the Roasted Sauce Base
- 2 pounds ripe cluster tomatoes, on the vine, halved
- 1 yellow onion, medium, cut into 8 wedges
- 4 garlic cloves
- 1 tablespoon fresh oregano, chopped
- 3 tablespoons olive oil
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon sugar
For the Creamy Sauce and Pasta
- 1 teaspoon crushed Calabrian chilis in oil, or 1/4 teaspoon red pepper flakes, or more to taste
- 1/4 cup whole milk or heavy cream, milk for lighter, cream for richer
- 1 pound mezzi rigatoni, or pasta of choice
- 1 cup reserved pasta water, as needed
- 1/2 cup grated Parmesan cheese, plus more at the end
- fresh basil, torn if large, for serving
- 1/2 teaspoon kosher salt, remaining from divided
Instructions
- 1
Preheat oven to 425°F. In a large baking dish, add the halved tomatoes, onion wedges, garlic cloves, and chopped oregano. Drizzle with the olive oil and sprinkle with 1 teaspoon of the kosher salt, along with the black pepper and sugar. Toss to evenly coat all the vegetables.
⏱️ 5 min•🌡️ 425 - 2
Arrange the tomatoes cut side up in the baking dish and roast for about 1 hour, or until they are very soft and caramelized around the edges. While the tomatoes are roasting, bring a large pot of generously salted water to a boil for the pasta.
⏱️ 60 min•🌡️ 425 - 3
Once roasted, carefully transfer the tomatoes, onion, and garlic, along with all the accumulated juices from the baking dish, to a blender. Add the crushed Calabrian chilis (or red pepper flakes) and blend until the sauce is smooth. Taste the sauce and add more chilis if you prefer a spicier flavor.
⏱️ 5 min - 4
Pour the blended sauce into a large skillet and place it over medium-low heat. Stir in the whole milk or heavy cream and the remaining 1/2 teaspoon of kosher salt. Gently simmer the sauce, stirring often, for 5 to 7 minutes until it has thickened and become silky. Remove the skillet from the heat and set aside until the pasta is ready.
⏱️ 7 min - 5
Cook the mezzi rigatoni (or your chosen pasta) in the boiling salted water until it is just shy of al dente, typically about 2 minutes less than the package directions. Before draining, reserve 1 cup of the pasta water.
⏱️ 10 min - 6
Add the cooked pasta directly to the sauce in the large skillet. Place the skillet over medium heat and toss the pasta with the sauce for 2 to 3 minutes, allowing the sauce to cling to the pasta. If the sauce becomes too thick, loosen it with a little of the reserved pasta water as needed.
⏱️ 3 min - 7
Turn off the heat and stir in the 1/2 cup of grated Parmesan cheese. Taste the pasta and add more salt if desired.
⏱️ 1 min - 8
Serve the roasted creamy pomodoro immediately, garnished with fresh basil and plenty of additional grated Parmesan cheese. Enjoy!
⏱️ 1 min