There are few meals that I love more than a big steaming bowl of creamy pasta. This one hits the spot every time—it’s very simple to make and the flavors blend together perfectly. It’s a great vegetarian dish as written, but if you want it to meat it up you can add Italian sausage or some cooked chicken breast.
A longer pasta, like fettuccine, works best with this sauce—you want something with as much surface area as possible to coat with all that deliciousness. I love my cream sauce with a kick, so I doubled the crushed red pepper. If you like it spicy like me, you should do the sam
- pasta - 8 oz, uncooked
- butter - 1 tbsp
- oinon - 1/2, chopped
- garlic - 2 cloves, minced
- red pepper flakes - 1/2 tsp
- diced tomatoes - 1 (14 oz) can, not drained
- salt - 1/2 tsp
- evaporated milk - 1/3 cup
- basil - 1/4 cup, fresh - chopped
- parmesan cheese - 2 tbsp, grated
This recipe is part of a series I am doing for Parade's Community Table:
CLICK HERE FOR THE INSTRUCTIONS.