italianutama· 4 porsi
≈1662 kkal · P 13.8g · L 74.4g · KH 234.1g (per resep, estimasi TKPI)
Paccheri al sugo di pomodoro
Bahan
- 400g paccheri pasta
- 400g canned San Marzano tomatoes
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, minced
- 1/4 cup extra virgin olive oil
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 1/4 cup fresh basil leaves, chopped
Cara Membuat
- 1Bring a large pot of salted water to a boil. Cook paccheri according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
- 2In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
- 3Add the minced garlic to the pot and cook for an additional 1 minute.
- 4Pour in the white wine and let it simmer until the liquid has reduced by half, about 5 minutes.
- 5Add the canned tomatoes, oregano, basil, salt, and pepper. Stir well to combine. Let the sauce simmer for 15 minutes, stirring occasionally.
- 6Reduce the heat to low and stir in the heavy cream. Simmer for an additional 5 minutes.
- 7Add the cooked paccheri to the sauce, stirring to coat the pasta evenly. If the sauce is too thick, add some of the reserved pasta water to reach your desired consistency.
- 8Stir in the grated Parmesan cheese until it is melted and the sauce is creamy.
- 9Taste and adjust seasoning if needed. Remove from heat and stir in the chopped fresh basil.
- 10Serve the paccheri al sugo di pomodoro hot, garnished with additional fresh basil if desired.
Sumber: llm-generated