How to Make Ree's Pasta with Tomato Cream Sauce

Ingredients

• 1 medium Onion (diced)
• 2 cloves Garlic (minced)
• 2 tbsp Olive Oil (extra virgin)
• 1 tbsp Unsalted Butter (cut into small pieces)
• 2 cans Tomato Sauce (plain canned tomato sauce, 15 oz each)
• 1 tsp Salt (kosher or table salt)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Granulated Sugar (balances acidity)
• 0.75 cup Heavy Cream (about 3/4 cup (180 ml))
• 12 oz Fettuccine Pasta (dry pasta)
• 0.5 cup Parmesan Cheese (freshly grated, plus extra for garnish)
• 0.25 cup Fresh Basil (loosely packed, roughly chopped)

Instructions

1. Prepare Ingredients

   Dice the onion, mince the garlic, grate the Parmesan, chop the basil, and measure out the heavy cream.

   Time: PT5M

2. Sauté Aromatics

   Heat olive oil and butter in a large sauté pan over medium heat. Add the diced onion and minced garlic; sauté until the onion is soft and translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

3. Add Tomato Sauce and Season

   Stir in the two cans of plain tomato sauce. Add salt, black pepper, and a teaspoon of sugar. Bring to a gentle simmer and let cook for 15 minutes.

   Time: PT15M

   Temperature: low simmer

4. Cook Pasta

   While the sauce simmers, bring a large pot of salted water to a boil. Add the fettuccine and cook al dente according to package directions, about 10 minutes. Reserve 1 cup of pasta water before draining.

   Time: PT10M

   Temperature: high heat

5. Incorporate Cream

   Reduce the sauce heat to low and slowly stir in the heavy cream (3/4 cup). Allow the sauce to thicken slightly, about 2 minutes.

   Time: PT2M

   Temperature: low heat

6. Add Parmesan Cheese

   Stir in the grated Parmesan until fully melted and the sauce becomes glossy.

   Time: PT2M

7. Combine Pasta and Sauce

   Drain the fettuccine, return it to the pot or add directly to the pan, and toss with the sauce using tongs until evenly coated. If the sauce is too thick, add reserved pasta water a little at a time.

   Time: PT2M

8. Finish and Serve

   Sprinkle the chopped basil and a handful of extra Parmesan over the top. Serve immediately while hot.

   Time: PT2M

Nutrition Facts

Calories

560

Protein

20g

Carbohydrates

70g

Fat

22g

Fiber

4g

Ingredient Substitutions

• Instead of Onion: Shallot, Leek
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Olive Oil: Vegetable oil
• Instead of Unsalted Butter: Margarine
• Instead of Tomato Sauce: Marinara sauce, Crushed tomatoes (blended)
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Granulated Sugar: Honey (1/2 tsp)
• Instead of Heavy Cream: Half‑and‑half (1 cup), Whole milk + 1 tbsp butter
• Instead of Fettuccine Pasta: Linguine, Tagliatelle
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Fresh Basil: Dried basil (1 tsp)

Equipment Needed

• Large Sauté Pan
• Large Pot
• Colander
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cup
• Wooden Spoon or Spatula
• Tongs
• Microplane Grater

Critical Steps — Do Not Skip

• Sauté onions and garlic until soft and fragrant.
• Simmer the plain tomato sauce for at least 15 minutes to develop flavor.
• Cook the fettuccine al dente so it holds up when tossed with sauce.
• Add heavy cream on low heat to prevent curdling.
• Stir in freshly grated Parmesan to create a glossy emulsified sauce.
• Toss pasta with sauce thoroughly to ensure even coating.

Chef Tips from the Video

• Use freshly grated Parmesan for the best melt and flavor.
• Reserve a cup of pasta cooking water; it helps loosen the sauce and bind it to the noodles.
• Finish with a drizzle of extra‑virgin olive oil for added shine and richness.
• A pinch of red pepper flakes added with the aromatics gives a subtle heat without overpowering the cream.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Can be frozen for up to 1 month; texture may change due to cream—reheat gently and add a splash of milk if needed.

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

Make-Ahead Tips

• Prepare the tomato‑cream sauce up to the point before adding cream; refrigerate and reheat gently, adding cream just before serving.
• Cook the pasta al dente, drain, toss with a drizzle of olive oil, and store in the fridge; combine with sauce when ready to eat.

Frequently Asked Questions