Pasta Ida Lucia Pezzino
Indulge in the comforting flavors of Pasta Ida Lucia Pezzino, a creamy and aromatic Italian-inspired dish that perfectly balances simplicity and sophistication. This recipe features al dente spaghetti enveloped in a velvety tomato-cream sauce enriched with garlic, Parmesan cheese, and a hint of red chili flakes for a subtle kick. Fresh basil leaves lend a fragrant, herbaceous touch, while a pat of butter adds richness to every bite. Ready in just 30 minutes, this pasta recipe is ideal for weeknight dinners or elegant gatherings. Garnish with extra Parmesan and whole basil leaves for a restaurant-worthy presentation that’s sure to impress. Perfectly suited for keywords like "creamy pasta recipe," "tomato basil spaghetti," and "30-minute Italian dinners," it’s a must-try for pasta lovers.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 3 tablespoons olive oil
- 3 pieces garlic cloves
- 400 grams canned crushed tomatoes
- 100 milliliters heavy cream
- 60 grams Parmesan cheese
- 10 pieces fresh basil leaves
- 0.5 teaspoons red chili flakes
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 tablespoon butter
- 3 liters water
Instructions
Fill a large pot with 3 liters of water, add a pinch of salt, and bring it to a boil.
While waiting for the water to boil, mince the garlic cloves and set them aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the canned crushed tomatoes to the skillet and stir well. Cook on medium-low heat for about 5 minutes.
Stir in the heavy cream and let the sauce simmer for an additional 5 minutes. Add the butter, red chili flakes, salt, and black pepper, and mix thoroughly.
Once the water is boiling, add the spaghetti and cook according to the package instructions (usually 8-10 minutes) until al dente.
While the pasta is cooking, finely grate the Parmesan cheese and chop some of the fresh basil leaves, leaving a few whole for garnish.
Drain the pasta, reserving about 1/2 cup of the pasta water.
Add the drained pasta directly into the skillet with the sauce. Toss to combine, adding a little reserved pasta water if needed to adjust the consistency.
Mix in the grated Parmesan cheese and chopped basil, reserving some for garnish. Toss until the pasta is evenly coated in the creamy tomato sauce.
Remove the skillet from heat and serve immediately, garnished with the remaining basil leaves and an extra sprinkle of Parmesan if desired.
Nutrition Facts
Calories |
1802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 3449 mg | 150% | |
| Total Carbohydrate | 153.1 g | 56% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 20.5 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 893 mg | 69% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1593 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
