CREAMY. TOMATO. PASTA 🍝 Cooked in the Wolstead Titan Chef’s Pan 👩‍🍳

Ingredients

• 2 tablespoons Unsalted Butter (cut into small pieces for quick melting)
• 3 cloves Garlic (minced finely)
• 6 tablespoons Tomato Paste (good quality, preferably double‑concentrated)
• 1 cup Heavy Cream (full‑fat for best richness)
• 1 cup Parmesan Cheese (freshly grated)
• 2 tablespoons Fresh Basil (chopped, adds freshness)
• 12 ounces Pasta (penne or rigatoni) (cooked al dente, reserve ½ cup pasta water)
• ½ cup Breadcrumbs (preferably panko for extra crunch)
• 1 teaspoon Salt (adjust to taste)
• ½ teaspoon Black Pepper (freshly ground)

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a boil, add the pasta and cook until al dente according to package directions. Reserve ½ cup of the pasta cooking water, then drain.

   Time: PT10M

   Temperature: 212°F

2. Sauté Garlic

   Place the oven‑safe skillet over medium heat, add the butter and let it melt. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to brown.

   Time: PT2M

   Temperature: medium heat

3. Emulsify Tomato Paste

   Stir in the tomato paste and cook, stirring constantly, until the mixture turns a deep orange‑red and the butter separates, about 3 minutes. This indicates the flavor has fully emulsified.

   Time: PT3M

   Temperature: medium heat

4. Add Cream and Cheese

   Reduce the heat to low, pour in the heavy cream and stir until fully combined and the sauce becomes a smooth creamy color. Then add the grated Parmesan, stirring until melted and the sauce thickens slightly.

   Time: PT4M

   Temperature: low heat

5. Finish Sauce with Basil

   Stir in the chopped fresh basil, and season with the remaining salt and black pepper. Remove the skillet from the stovetop.

   Time: PT1M

6. Combine Pasta and Sauce

   Add the cooked pasta directly into the skillet, tossing to coat evenly. If the sauce looks too thick, add a little of the reserved pasta water until the desired consistency is reached.

   Time: PT2M

7. Add Topping

   Sprinkle the breadcrumbs and an extra tablespoon of Parmesan over the top of the pasta.

   Time: PT1M

8. Bake

   Transfer the skillet to a pre‑heated oven and bake at 375°F for 12‑15 minutes, or until the breadcrumb topping is golden brown and the sauce is bubbling.

   Time: PT15M

   Temperature: 375°F

9. Serve

   Remove the skillet from the oven (use oven mitts), let rest for 2 minutes, then serve hot, optionally garnished with a few extra basil leaves.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

22g

Carbohydrates

68g

Fat

27g

Fiber

4g