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Pasta with Parmesan tomato sauce

updated

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Ingredients for 4 servings:

  • some salt
  • 500 g pasta
  • 1,000 g tomato(s), pureed
  • 1 tsp, heaped beef stock
  • 30 g Parmesan
  • some basil
  • some oregano
  • some nutmeg
  • some pepper
  • some paprika powder
  • 1 dash of cream
  • 1 pinch(s) of sugar
  • Parmesan cheese, if desired, for garnishing
  • possibly feta cheese, diced

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Cook the pasta in salted water until al dente. Meanwhile, add the passata and Parmesan cheese to a saucepan and heat gently. Then add a splash of cream and the stock, and season with oregano, basil, nutmeg, paprika, and pepper. Add a pinch of sugar, bring to a boil briefly, and then heat over medium heat. If you like, you can add some diced feta cheese to the sauce just before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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