You know those days when you are craving happiness in a bowl? When you want to sit in comfy jammies, watch a great movie and enjoy some comfort food? WELL, this is it, the perfect pasta! It is gloriously creamy, not too heavy with a little a touch of tomatoes. Not to mention absolutely DELICOUS!
I honestly could eat the whole pot! It came to me one day as I was making my sauce and thought hmm, I bet this would work and boom! It has a touch of garlic, some red pepper flakes, and grated Parmesan Reggiano. I have made it with a few different shapes of pasta and recommend a penne, fusilli, or rigatoni as it holds the sauce well. It is a great meal to prepare for guests as it is not too time consuming and is always a hit! I like to serve with some fresh sourdough, or bread sticks, and a salad before the main pasta dish. If you are a wine lover a dry medium body with high acidity will be best to cut through the richness of the sauce. Fruit notes work well to add to the flavor profile.
- Barbera
- Sangiovese
- Sauvignon Blanc
- Chianti
- Vermentino
All of these are great options.
Okay, lets get started!
Creamy Besciamella Pasta
Ingredients
- 1 box Pasta, penne, rigatoni, or fusilli
- 2 cups fire roasted crushed tomatoes. I love CENTO fire roasted. I buy the 28 ounce can. There is usually a little leftover and you can save for it for a dip with breadsticks if you like.
- 6 tbsp. butter
- 2 tbsp. flour
- 1 1/2 cups heavy cream
- 1 tsp. salt
- 1/4 tsp. nutmeg
- 1/2 cup grated parmesan cheese
- 1 tsp. chopped garlic
- 1/4 tsp. red pepper flakes
- 1/2 tsp pepper
- basil and parsley minced for garnish
- shaved or grated parmesan for topping
Instructions
- To start get a pot of water going to boil the pasta. Fill the pot 3/4 full of water and add salt. Turn on high and lets move on to the besciamella.
- Time to make the besciamella, in a med saucepan, melt the butter over medium heat. Add flour and whisk until smooth. Cook for about 5 minutes or until it begins to turn light brown. Add the 1 1/2 cups heavy cream and whisk, bring to a light boil. Add 1/2 cup of parmesan cheese, 1 tsp salt and 1/4 tsp of nutmeg. Continue to whisk until thickened, about 4-8 minutes, Set aside.
- After the sauce is done, it's probably time to drop the pasta in the boiling water. Cook for 8-10 minutes or until al dente.
- Drain the water and set the pasta aside for a moment. In the same pot you boiled the pasta, add the remaining 2 tbsp. of butter over med heat. Add the garlic to the pot along with the red pepper flakes and sauté for 1 minute.
- Next to the party is 2 cups of crushed tomatoes. Stir.
- Now add the besciamella and stir all together. Bring to a boil and stir continually until thickened and coats the back of a spoon.
- Add 1/2 tsp. of black pepper and salt. (Adjust to liking)
- Toss the pasta back in the pot and mix all together.
- Plate and with a sprinkle of extra cheese.
- ENJOY!
