Spicy Tomato Cream Pasta with Broccolini
This spicy tomato cream pasta with broccolini is the perfect weeknight dinner. Even though the sauce is creamy, broccolini helps to reduce the richness.
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Servings: 4
Calories: 538kcal
Equipment
- Wide skillet
Ingredients
- 12 ounces pasta (such as spaghetti or bucatini)
- 1 bunch broccolini (cut into thirds)
- 2 teaspoons extra virgin olive oil
- 3 tablespoons butter
- 5 cloves garlic (peeled and minced)
- 2 teaspoons crushed red pepper (more or less to taste, depending on heat tolerance)
- 1 14.5- ounce can diced tomatoes (fire-roasted preferably)
- Pinch of sugar
- ½ cup heavy cream
- ½ cup pasta cooking water
- Salt and pepper to taste
Instructions
Prepare the Spicy Tomato Cream Sauce:
- In a wide skillet, heat the butter over medium heat until melted and frothy. Add the garlic and crushed red pepper and cook for 45 seconds until fragrant.
- Add the tomatoes and season with salt, pepper, and a pinch of sugar. Reduce heat to low and simmer for 25 minutes.
- Pour in the heavy cream and the reserved pasta cooking water. Taste and season with salt and pepper. Add more crushed red pepper if desired.
Prepare the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. 2 minutes before the pasta is al dente, add the broccolini and boil until bright green. Do not overcook. Reserve ½ cup pasta cooking water and then drain and rinse the pasta and broccolini and drizzle with 2 teaspoons extra virgin olive oil.
Finish the Pasta:
- Add the pasta and broccolini to the sauce and toss to combine. Season again with salt and pepper, if desired.
To Serve:
- Divide the spicy tomato cream pasta with broccolini between bowls. Enjoy!
Nutrition
Calories: 538kcal | Carbohydrates: 70g | Protein: 13g | Fat: 23g | Sodium: 266mg | Fiber: 4g | Sugar: 5g | Vitamin C: 12mg
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