Creamy Tomato Pasta
Trust me when I tell you this is the easiest pasta sauce you’ll ever make. The best part is that it pairs beautifully with veggies, poultry, and pretty much anything. My mom usually makes this sauce during the holidays (it’s now a staple during my Thanksgiving and New Year’s Eve), but it is truly perfect year-round. Provecho amigos!
PREP TIME
10 minutes
COOK TIME
20 minutes
INGREDIENTS
12
Serves: 6
Ingredients
- 1 - 2 tsp1 - 2 tsp1 - 2 tsp Chicken Bouillon, *can substitute with bone broth, adjust salt accordingly
- 1 whole1 whole1 whole Chicken Instant Bone Broth - Bare Bones, Use as substitution for Chicken Bouillon
- 1 tsp1 tsp1 tsp Avocado Oil
- 1 - 2 Tbsp1 - 2 Tbsp1 - 2 Tbsp Butter, Unsalted
- 0.5 whole0.5 whole0.5 whole Yellow Onion, finely diced, white onion works as well!
- 5 oz5 oz5 oz Tomato Paste, Or 8oz Tomato Sauce can will work as well!
- 15 oz15 oz15 oz Sour Cream, I prefer to use Mexican Crema or Salvadorian Cream
- 0.25 - 0.333 cup0.25 - 0.333 cup0.25 - 0.333 cup Milk
- 1 lb1 lb1 lb Pasta, Penne, Macaroni, and Spaghetti are my favorite shapes for this sauce!
- 1 Tbsp1 Tbsp1 Tbsp Mexican Oregano, Dried
- 1 - 2 tsp1 - 2 tsp1 - 2 tsp Real Salt - Redmond, to taste
- .5 - 1 tsp.5 - 1 tsp.5 - 1 tsp Garlic Salt
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Bring a pot of salted water to a boil and cook pasta according to package instructions. Reserve about ¼ cup of the pasta water before draining.
- In a pan over medium heat, add a knob of butter and the onion. To prevent the onion from burning, add a dash of avocado oil. Sauté until the onion is soft and translucent.
- Add the tomato paste and the reserved pasta water to the pan and stir until combined. Then add the Salvadorian cream (or sour cream). I like to add a splash of milk to the cream container, give it a good shake to loosen any remaining cream, and pour it all into the sauce.
- Season with a heaping teaspoon of chicken bouillon and a generous shake of garlic salt. Stir well and taste, adding more bouillon if needed.
- Before adding the oregano, grind the dried leaves between your hands to release the oils and enhance the aroma. Stir into the sauce.
- Add the cooked pasta to the sauce and gently toss to coat. Serve warm and enjoy. Provecho!
Notes
I love using this sauce with green beans and grilled chicken!
To reheat pasta: Add a splash of milk to the cold pasta and stir to loosen the sauce. The milk helps rehydrate it as it warms. Once heated through, taste and add salt if needed.
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About This Recipe
Show nutritional information
Appetizers Coconut Free Entrées Nut Free Other Shellfish Free Side Dishes Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 492 |
| Fat: | 19 g |
| Carbohydrates: | 29 g |
| Protein: | 48 g |
| Cholesterol: | 66 g |
| Sodium: | 1217 mg |
| Fiber: | 5 g |
| Sugars: | 6 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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