Italian Style Tomato Risotto Pasta

Ingredients

• 800 g Roma Tomatoes (washed, cores removed, blanched and peeled)
• 200 ml Heavy Cream (full‑fat, adds richness)
• 2 Shallots (peeled and thinly sliced)
• 10 Fresh Basil Leaves (torn roughly, added at the end)
• 300 g Spaghetti (or linguine) (any good quality long pasta)
• 2 tbsp Olive Oil (extra‑virgin, for sautéing)
• to taste Salt (kosher or sea salt)
• to taste Black Pepper (freshly ground)

Instructions

1. Blanch and Peel Tomatoes

   Bring a large pot of water to a rolling boil. Add the Roma tomatoes and blanch for 30 seconds, then transfer to an ice bath. Peel the skins, discard cores, and place the tomatoes in a blender.

   Time: PT5M

   Temperature: 100°C

2. Blend Tomato Base

   Blend the peeled tomatoes until smooth. Set aside.

   Time: PT2M

3. Sauté Shallots

   Heat olive oil in a saucepan over medium heat. Add the sliced shallots and cook, stirring occasionally, until they become translucent but not browned (3‑4 minutes).

   Time: PT5M

   Temperature: 150°C

4. Create Creamy Tomato Sauce

   Stir the blended tomatoes into the saucepan with the shallots. Add the heavy cream, bring to a gentle simmer, and let it cook for about 5 minutes, stirring occasionally.

   Time: PT5M

   Temperature: 90°C

5. Season and Add Basil

   Season the sauce with salt and freshly ground black pepper. Tear the basil leaves and stir them in just before adding the pasta.

   Time: PT2M

   Temperature: 90°C

6. Cook Pasta Directly in Sauce

   Add the uncooked spaghetti (or linguine) straight into the simmering sauce. Pour in about 2 cups of the hot pasta‑cooking water, stir, and continue to cook, stirring occasionally, until the pasta is al dente and the sauce has thickened (12‑14 minutes).

   Time: PT14M

   Temperature: 95°C

7. Finish and Serve

   Taste one final time, adjust salt/pepper if needed, drizzle a tiny drizzle of extra‑virgin olive oil for shine, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

12g

Carbohydrates

60g

Fat

15g

Fiber

4g

Ingredient Substitutions

• Instead of Roma Tomatoes: canned crushed tomatoes, vine‑ripened plum tomatoes
• Instead of Heavy Cream: half‑and‑half, coconut cream
• Instead of Shallots: red onion, small white onion
• Instead of Fresh Basil Leaves: dried basil (1 tsp)
• Instead of Spaghetti (or linguine): fettuccine, tagliatelle
• Instead of Olive Oil: unsalted butter, vegetable oil

Equipment Needed

• Large Pot
• Saucepan
• Blender
• Wooden Spoon
• Ladle
• Colander
• Measuring Cups
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Peeling the tomatoes after blanching ensures a smooth sauce without skins
• Adding uncooked pasta directly to the sauce releases starch that thickens the dish
• Using hot pasta‑cooking water prevents the sauce from becoming watery and helps the pasta finish cooking evenly

Chef Tips from the Video

• Use the ripest Roma tomatoes for maximum sweetness
• Reserve the pasta‑cooking water – its starch is the secret to the sauce’s silkiness
• Finish with a drizzle of high‑quality extra‑virgin olive oil for added aroma

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of water.

Freezer: Not recommended – texture of pasta degrades when frozen.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The tomato‑cream sauce can be prepared up to 24 hours ahead and kept refrigerated; reheat gently before adding fresh pasta
• Cooked pasta can be stored separately and combined with the reheated sauce just before serving

Frequently Asked Questions