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Ribbon pasta with arugula in tomato-butter sauce

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Ingredients for 3 servings:

  • 500 g tagliatelle pasta
  • 300 ml cream
  • 1 cup crème fraîche
  • 50 ml milk
  • 80 g butter
  • ¼ tube(s) Tomato paste
  • some ketchup
  • ½ onion(s)
  • 1 pinch of garlic
  • e.g. arugula
  • some Parmesan
  • salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Cook the tagliatelle pasta in salted water. Meanwhile, sauté half an onion and a pinch of garlic in butter. When the onion is golden brown, add the cream and milk, heat through, and then stir in the crème fraîche. Then add the tomato paste and a dash of ketchup, and bring to a boil. The sauce should be thick; if it’s too thin, add a little thickener. Season with salt and pepper, then toss the cooked tagliatelle pasta in the sauce. Stir in the washed arugula (amount to your liking) and sprinkle with Parmesan cheese later, once the pasta is served.

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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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