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Spaghettini in Blush Sauce
This spaghettini in blush sauce is a simple pasta dish yet packed with flavor. It’s saucy, it’s creamy, it’s dinner!
- 12 oz spaghettini or Spaghetti, uncooked
- 26 oz tomatoes canned, whole
- 4 cloves garlic minced
- 1 small onion chopped
- 2 tbsp olive oil
- 1/2 cup white wine
- 3/4 cup half and half
- salt and pepper to taste
- 1/2 tsp red pepper flakes
- 1/4 cup basil fresh, chopped
- 1/4 cup Parmesan cheese freshly grated
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.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Calories: 531kcal | Carbohydrates: 76g | Protein: 17g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 140mg | Potassium: 744mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1898IU | Vitamin C: 28mg | Calcium: 173mg | Iron: 2mg