Weeknight Pasta With Tomato Butter Sauce Recipes

THE BEST WEEKNIGHT PASTA SAUCE

Steps:

• Add the ground beef and olive oil to a pot and sauté over medium until the beef is cooked through (about 5 minutes). If you're using a higher fat content beef (10% or higher), you may want to drain the excess fat once the beef has browned.
• While the beef is cooking, finely dice the onion. Add the diced onion and butter to the cooked beef. Continue to sauté until the onion is soft and translucent (about 5 minutes).
• Next, add the crushed tomatoes, Italian seasoning blend, and some freshly cracked pepper (10-15 cranks of a pepper mill). Stir everything to combine.
• Place a lid on the pot and allow it to come up to a simmer. Once simmering, reduce the heat to low and let the sauce simmer for 30 minutes.
• After a minimum of 30 minutes simmering, add about 1/2 tsp salt, stir to combine, then taste and add more if needed. The flavor of the sauce will deepen and the complexities will pop once the salt is added. Serve over pasta or your favorite roasted vegetables.

WEEKNIGHT PASTA WITH TOMATO BUTTER SAUCE

Steps:

• Place tomatoes into dry 12-inch skillet. Cook over medium-high heat, shaking pan occasionally, 8-9 minutes or until tomatoes have browned in spots and are beginning to wrinkle and burst.
• Reduce heat to medium-low. Add butter and garlic. Cook, stirring occasionally, 1 minute.
• Using potato masher, break tomatoes apart. Add salt and vinegar. Cook, stirring occasionally, 2 minutes. Add cooked pasta to pan; stir to coat.
• Sprinkle with Parmesan and basil. Serve immediately.

25 WEEKNIGHT PASTA DINNER RECIPES: BUCATINI WITH SHEET PAN TOMATO SAUCE

Steps:

• Preheat oven to 425 (220C) degrees.
• Arrange half of the cherry tomatoes on a rimmed baking sheet. Slice the remaining tomatoes in half and add to the baking sheet.
• Toss the tomatoes with the oil, crushed red pepper, fresh chili and ¾ teaspoon salt.
• Roast 20-25 minutes, until the tomatoes are very soft, shriveled and juicy. Use the back of a wooden spoon or a potato masher to lightly crush the tomatoes. For extra heat, chop the chili pepper and add back to the sauce, otherwise remove it.
• While the tomatoes are roasting, bring 5-6 quarts of water to a boil with 2 tablespoons salt. Add the pasta and cook according to package directions (about 10 minutes) for perfect al dente texture.
• Scoop out ½ cup of the pasta water and reserve. Drain the pasta and transfer to a serving bowl (cover to keep warm).
• Pour ¼ cup of the pasta water onto the sheet pan. Add the garlic and stir to create a saucy, chunky consistency, adding additional water little by little as needed. Stir in the basil.
• Add about half the sauce to the pasta and toss to coat. To serve, portion the pasta into bowls and add 2 tablespoons ricotta alongside. Add more sauce to taste and sprinkle with grated cheese.