Creamy Besciamella Pasta
A comforting pasta dish with a cheesy-garlic light sauce with roasted crushed tomatoes that is sure to be a new favorite.
Servings: 4 servings
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!
