Ingredients:
8 ounces (225 grams) paccheri pasta
2 tablespoons olive oil
1 pound (450 grams) cherry tomatoes, halved or quartered
5 garlic cloves, minced
1/4 teaspoon red pepper flakes
2/3 cup heavy cream
1 cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
Instructions:
1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the paccheri pasta and cook according to the package instructions until al dente. Reserve about 1/2 cup of pasta cooking water before draining.
2. Prepare the Sauce:
In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
Add the halved cherry tomatoes to the skillet. Cook for approximately 7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
3. Combine Pasta and Sauce:
Reduce the heat to low. Pour in the heavy cream, stirring to combine with the tomato mixture.
Gradually add the grated Parmesan cheese, stirring continuously until the sauce becomes smooth and creamy. If the sauce is too thick, use the reserved pasta water to adjust the consistency.
Season with salt and freshly ground black pepper to taste.
4. Toss and Serve:
Add the drained paccheri pasta to the skillet, tossing gently to ensure each piece is well-coated with the sauce.
Serve immediately, garnished with additional Parmesan cheese if desired.
Additional Tips:
Protein Addition: For a heartier meal, consider adding cooked Italian sausage slices or grilled chicken to the dish.
Herbs: Fresh basil or parsley can be chopped and sprinkled on top for added freshness and color.
Vegetables: Sautéed spinach or mushrooms can be incorporated into the sauce for extra flavor and nutrition.
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