Recipe Index

Ingredients

• PASTA:
• 12 ounces anellini pasta
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 tablespoon minced garlic
• 3 tablespoons tomato paste
• 3 ½ to 4 cups low sodium chicken broth
• 1 cup crushed tomatoes
• ⅓ cup heavy cream
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 1 teaspoon salt, or to taste
• ½ to 1 teaspoon red pepper flakes, to taste
• ½ teaspoon oregano
• ½ teaspoon black pepper
• 1 ½ teaspoons granulated sugar
• ½ cup grated parmesan cheese
• 3 to 4 fresh basil leaves, thinly chopped
• OPTIONAL TOPPINGS:
• drizzle of olive oil
• dollop of burrata
• extra parmesan cheese

Method

1. Melt the butter with the olive oil in a large pot over medium heat and sauté the garlic about 1 minute until fragrant.
2. Stir in the tomato paste and cook 2 to 3 minutes until it darkens in color and smells rich and concentrated.
3. Pour in the chicken broth, crushed tomatoes and heavy cream and stir until combined.
4. Add the Italian seasoning, red pepper flakes, oregano, paprika, salt, black pepper, sugar and the thinly chopped basil and stir everything together.
5. Stir in the dry anellini, bring the pot to a boil, then lower the heat to medium-low and simmer uncovered 12 to 15 minutes, stirring often so the pasta does not stick, until the pasta is tender and the sauce has thickened slightly.
6. Stir in the parmesan until it melts into the sauce and the pasta turns creamy.
7. Spoon the pasta into bowls and top each one with a drizzle of olive oil, a dollop of burrata and extra parmesan.

Prep: 5 min · Cook: 25 min · Total: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data