Spaghettini in Blush Sauce
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This spaghettini in blush sauce is a simple pasta dish yet packed with flavor. It’s saucy, it’s creamy, it’s dinner!
There’s just something comforting about pasta, right? I sometimes feel deprived that I don’t eat all the pasta I want or my body craves because hubs is not a fan. Like what’s wrong with him? He says he likes pasta once a year! Good thing is I don’t always make only what he likes. Sometimes I want a nice big bowl of pasta with some freshly grated Parmesan cheese and a good glass of red wine. No meat, no potatoes! Just good old pasta carbs.
Whether you like yours Carbonara style, or Puttanesca style, or whether you love your lasagna or stuffed shells, no matter which way you like it pasta is where it’s at. I love pasta. Any way, shape or form it comes in. Filled with cheese or slathered in sauce, most of us simply just love it.
You ever wonder why we love our pasta so much? Well I’ve been thinking about this. It’s not just flavor, because if you think about it, pasta on its own is quite bland. But pasta is very versatile. Tomatoey sauces and creamy sauces can create the base for hundreds of recipes. But let’s not forget the number one reason; Pasta is super cheap!
What’s great now is that you can find all kinds of pasta, whole wheat pasta, gluten free pasta, and the shapes are endless.
So that’s just how I feel about pasta. Now imagine my delight when Pomi Tomatoes was kind enough to send me some of their delicious strained tomatoes. I just knew I had to make a delicious sauce for a pasta dish. However I wanted to keep it fairly simple, I wanted the tomatoes to be the star of the dish, I wanted them to shine through.
So blush sauce it is. It’s simple with very few ingredients, and chances are you have all of these ingredients in your fridge and pantry right now. As simple as this dish is, it’s also full of flavor, it’s tomatoey and creamy and sprinkled with some freshly grated Parmesan cheese, it’s simply fabulous.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
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Spaghettini in Blush Sauce
Ingredients
- 12 ounce spaghettini (or Spaghetti, uncooked)
- 26 ounce tomatoes (canned, whole)
- 4 cloves garlic (minced)
- 1 small onion (chopped)
- 2 tablespoon olive oil
- ½ cup white wine
- ¾ cup half and half
- salt and pepper (to taste)
- ½ teaspoon red pepper flakes
- ¼ cup basil (fresh, chopped)
- ¼ cup Parmesan cheese (freshly grated)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cook the pasta in a pot of boiling water according to package directions.
- In a large frying pan or skillet, heat the olive oil on medium heat. Add the garlic and onion and cook for two minutes.
- Add the tomatoes, seasoning and wine. Bring to a simmer and cover. Cook for 10 minutes or until sauce is very thick while stirring well. Add salt, pepper and chili flakes.
- Add the half and half to the skillet and cook until bubbly. Stir well.
- Add the pasta to the pan. Toss and cook for a few minutes or until sauce is thick and pasta is well coated.
- Serve garnished with basil and cheese.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
The recipe was easy to follow and easy to make. I’ve never tried to make anything Italian in my life and I had success on my first try. I would recommend more garlic if you love garlic
Made this tonight. It was a big hit! Great fresh flavors. As for tomatoes being added twice. I think it meant to say add onions and garlic, then tomatoes. I used an Italian crushed chunky tomato. I also used heavy cream because I had it on hand. Delicious recipe.
The tomatoes are added both in step 2 and step 3? The recipe looks delicious–definitely will try.
Suppose to be onions in step 2
Have you ever cooked this with fresh tomatoes? Any idea how the cook time might vary or any modifications that I might need to make to the recipe?
No I haven’t made this with cooked tomatoes. I guess it depends how you’d cook them. You could roast them, then peel them but no matter how you cook them you’ll have to puree them. You could also blanch them for about a minute in boiling water then peel them.
Quick Question, what kind of wine did you use?
I had an opened bottle of Chardonnay wine, so that’s what I used.
Okay to use rad right?
For sure! Use a dry type such as Cabernet Sauvignon or Pinot Noir.
This pasta sounds lovely, I love the texture of spaghetti, there is something so comforting to me about tucking into a bowl of perfectly al dente spaghetti! Carbs 4-evah!
I live alone and I work during the day and I like to eat good and I like pasta. So this is perfect for me——easy—–a pasta fix—–and leftovers for lunch. Life is good. Gosh I can’t imagine someone only wanting pasta once a year. BUT I have run across two people in my long life who don’t like pancakes. I can’t imagine that either.
Me either, to be honest I like all carbs. I wish I could be one of those people that could say I just love my veggies…nope, not me!
Ummmmm! Delicious!!!!!
Hi Jo.
What’s half and half?
Half and half is a dairy product with a fat content lower than light cream but higher than whole milk.
This recipe is so simple, yet that bowl of pasta looks packed with flavor! This is going on my menu plan for next week!