Creamy Tomato Pasta
Serves 430 mins prep40 mins cook
This recipe reminds me of the popular vodka pasta but not really because I add cottage cheese to make it creamy and red wine vinegar to give it a bright, sharp flavor!
0 servings
What you need
Instructions
1. Bring a large pot of heavily salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1 cup pasta water, drain and return the pasta to the pot, covered. 2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened and fragrant, about 5 minutes. Add tomato sauce, basil and crushed red pepper, and cook until the sauce darkens in color and thickens slightly, 10 more minutes. 3. Add the cottage cheese, parmigiano reggiano, and reserved pasta water and stir to combine. Use an immersion blender or blender to blend the sauce until it looks smooth and creamy. 4. Transfer the cooked pasta on top of the sauce, add the red wine vinegar and toss to combine. Serve immediately with more crushed pepper and chopped parsley, if desired.View original recipe