Cook.Eat.Write.Repeat: Tomato Cream Pasta

Kaitlyn Rosas, Multimedia Editor

1 16oz package pasta of choice (I used Rigatoni)
Salt for pasta water
1⁄4 cup olive oil
1⁄2 of a yellow onion, diced
2-3 cloves of garlic, minced
6oz tomato paste with basil, garlic, and oregano (Hunt’s)
8oz heavy cream
1⁄2 tsp garlic salt
1⁄2 tsp onion powder
1⁄4 tsp red pepper flakes (or more depending on spice preference)
2 tablespoons butter
1⁄4 cup grated parmesan cheese
1⁄4 cup preserved pasta water, water saved before draining the pasta

1. Fill a large pot about 3⁄4 of the way with water
2. On high heat, saltwater and bring to a boil
3. Dice yellow onion, set aside
4. Mince garlic, set aside
5. On medium heat, heat oil in a pan and add in diced onion and minced garlic, cook until onions are translucent and garlic is slightly browned (about 4-5 minutes)
6. Add pasta to boiling water and cook according to package directions
7. Add tomato paste to the pan and combine, cook stirring occasionally until tomato paste appears darker in color (about 4-5 minutes)
8. Add in heavy cream and stir until combined (orange color)
9. Season sauce with garlic salt, onion powder, and red pepper flakes
10. Reserve 1⁄4 cup of pasta water and drain the rest, mix pasta and sauce together
11. If you feel the sauce is too thick after stirring the pasta with the sauce, add in pasta water a little bit at a time to loosen the sauce till desired consistency
12. Add butter and parmesan cheese and stir until butter is completely melted
13. Enjoy!

Footage Courtesy of Bianca Diaz
Video Editor: Kaitlyn Rosas
Multimedia Editor: Kaitlyn Rosas