Creamy Parmigiano Reggiano Tomato Sauce Pasta - Vegetarian Friendly

Creamy parmigiano reggiano sauce pasta is one of my favorite weeknight dinners. Minimal mess and great flavors are what make it so perfect!  Once all the ingredients are prepped, you can make the sauce in about the same time it takes to cook the pasta! Yeah, MAKE the sauce.  Put down the jar sauce! Pasta sauce is SO much easier to make than you may think, and it won't have all the preservatives, extra sodium, and sugars. As is, this is a quick and impressive vegetarian dish to make, but this pasta would be great with chicken, mushrooms, shrimp, whatever you would like to add if you want a little extra somethin'! We usually eat this pasta during  a busy weeknight with a salad and garlic bread. Remember to tag me if you make any of these recipes! Instagram- @lifewithsarahdavis Facebook- @SarahElizabeth

Author: Sarah Davis

Prep Time: 10-15 minutes

Cook Time: 10-15 minutes

Servings: 4-6 depending on how much you like to eat!

Keywords: Easy Dinner, Fast Dinner, Quick Dinner, Pasta, Weeknight Dinner, Creamy, Parmesan, Homemade Sauce, Vegetarian

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small onion, diced
• 3-4 cloves garlic, grated or minced
• 3-4 basil leaves plus a little more for garnish
• 1/2 teaspoon crushed red pepper flakes
• 1/2 can tomato paste
• 1 cup of vegetable stock (or whatever stock you have on hand, keep in mind, if you use chicken stock, it won't be vegetarian!)
• 1/4 cup heavy cream (half and half would work too!)
• 1/4 cup GOOD parmigiano reggiano plus a little more for garnish (like the kind from Italy, see the label down below)
• 1/2 teaspoon salt
• Pinch of sugar
• Pepper to taste
• 1 box of whole wheat penne (or use whatever pasta you like!)

Instructions:

1. Fill up a large pot with water and heat until boiling for the pasta. Once the water comes to a boil, salt heavily and cook according to box instructions. Drain (reserve a little pasta water) and set aside.

2. While the water is heating up, chop your onion, grate or mince your garlic, and grate your cheese (if necessary).

3. In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat until melted and bubbly.

4. Add red pepper flakes to the skillet and cook for 30 seconds. Then add your onion and cook for about 3 minutes, or until soft and slightly browned. Then add your garlic and cook for 30 seconds- 1 minutes.

5. Add tomato paste to the skillet. Stir to break up and combine with the onion mixture in the skillet. Cook for 1 minute once everything is mixed together.

6. Add in the vegetable stock and basil. Turn the heat down to medium low and cook until the sauce has started to become a little thicker, like the consistency of normal pasta sauce. (around 3-5 minutes)

7. Add salt, sugar, and heavy cream to the sauce. Stir well to combine. Remove the basil leaves from the sauce. Then add in the cheese and stir until it is melted into the sauce.

8. Toss the pasta with the sauce. If it gets too thick, add in a little of the pasta water to thin it out. Taste and add additional salt/pepper to liking. Optional: Top with chopped basil, cheese, or crushed red pepper flakes.

Notes:

This red and yellow label is what you want to look for 
on your parmigiano reggiano cheese. I usually by mine in the wedge shape.