Ingredients
Scale
- Two tbsp. unsalted butter
- Twelve ounces of Rotini or any other small-shaped pasta
- One small chopped onion
- One tbsp. olive oil
- Four cloves of minced garlic
- One tsp. Italian seasoning
- Two cups of tomato passata
- One tsp. sugar
- One crumbled chicken bouillon cube
- 1/2 tsp. salt
- 1/2 tsp. red pepper flakes
- 1/2 tsp. pepper
- One cup of shredded mozzarella cheese
- One cup half and a half cream
Instructions
- The first thing you need to do is cook the pasta according to the instructions on the packet. Then, you must drain most of the pasta water but reserve some of it.
- Take a large skillet, turn the heat on medium and add olive oil and butter. Then, once the butter has melted, you must add the onion and let it cook for between three and five minutes.
- Once the onion is translucent and soft, you must add garlic and let it cook for thirty seconds.
- Add the bouillon cube, tomato passata, red pepper flakes, Italian seasoning, and salt and pepper.
- Stir all the ingredients and let them simmer for five minutes.
- Next, stir the cream and let it simmer for at least two or three minutes.
- Finally, add the mozzarella cheese and pasta and keep mixing to combine well.
- Let it all cook for a few minutes until the pasta is warm. Keep in mind that if the sauce becomes too thick at this point, then you can add a dash of the pasta water.
- Take out the pasta and serve it with grated Parmesan cheese, basil, or parsley.
- Prep Time: 5 min
- Cook Time: 20 min
- Category: Main Dish
Keywords: rotini pasta