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Worlds best fudgiest brownies

“This brownie recipe is the ultimate indulgence. It’s known for creating the world’s fudgiest brownies with a perfect crisp, crackly top and a super fudgy center. They are either chewy or gooey in all the right places, generously studded with melted chocolate chunks. Every ingredient is precisely measured and weighed to simplify your baking experience. These brownies truly live up to their name as the ‘World’s Best Fudgiest Brownies.’

These homemade brownies are pure chocolate heaven, and once you’ve tasted them, you’ll never go back to a boxed brownie mix or try another brownie recipe. The only downside is trying not to devour the entire tray in one sitting.

These simple, decadent brownies deliver an intense chocolate experience. They are incredibly fudgy and can be enjoyed within 15 minutes of pulling them out of the oven (careful not to burn yourself). Each brownie is loaded with melted chocolate chunks.

What’s more, they remain incredibly fudgy even the next day, and the day after that. You can freeze them or enjoy them cold from the refrigerator up to a week later.

Ingredients:

– 1 cup (8oz/240g) unsalted butter, melted and cooled

– 2 tablespoons (30ml) vegetable oil

– 1 1/4 cups (9oz/260g) white sugar

– 1 cup (7oz/200g) packed light brown sugar

– 4 large eggs (2oz/57g each), at room temperature

– 1 tablespoon (15ml) pure vanilla extract

– 3/4 teaspoon salt

– 1 cup (3.5oz/130g) all-purpose flour

– 1 cup (3.5oz/100g) good quality, unsweetened cocoa powder

– 7 oz (200g) roughly chopped chocolate or large chocolate chips

Instructions:

1. Preheat the oven to 175°C | 350°F.

2. Lightly grease an 8×12-inch baking pan and line it with parchment paper.

3. In a medium-sized bowl, combine melted butter, oil, and sugars. Whisk well and add the eggs and vanilla; beat until lighter in color.

4. Sift in flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients until just combined (avoid overmixing).

5. Fold in 3/4 of the chocolate pieces.

6. Pour the batter into the prepared pan, smoothing the top and topping with the remaining chocolate pieces.

7. Bake for 25-30 minutes for fudgy brownies or 35-40 minutes for well-set brownies.

8. Brownies will continue baking in the hot pan out of the oven. Allow them to cool to room temperature before slicing into 16 brownies.

Enjoy!

Optional add-ins:

Crushed walnuts, peanuts, almonds, pecans, chocolate chips, peanut butter chips, shredded coconut, dried fruit (cranberries, raisins, etc).

Storing:

Store at room temperature for 3 days or in the refrigerator for up to 5 days. These brownies can also be frozen for up to 3 months. Thaw overnight in the refrigerator or bring to room temperature before serving or reheat in the microwave.

Notes:

For thicker brownies, use a 7×11-inch pan and bake for 40-45 minutes. For thinner brownies, use a 9×13-inch pan and bake for 18-20 minutes. Avoid overbeating the batter and be cautious not to overbake.Enjoy your brownie baking adventure!”

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Pumpkin Pie OREO Balls

These Pumpkin Pie OREO Balls are a breeze to make using Golden Oreos, pumpkin, cream cheese, and warm fall spices. Coated in white chocolate, they’re the perfect no-bake treat for your next party!

You’re in for a treat with these pumpkin and cookie balls dipped in luscious white chocolate. They’re infused with rich pumpkin pie flavors, making each bite a delightful experience. Try them soon and discover why we can’t stop praising them.

Ingredients:

– 1 family-sized package of Golden Oreos

– 7 ounces of softened cream cheese

– 1/2 cup of pumpkin puree (homemade or storebought)

– 3/4 teaspoon of pumpkin pie spice

– 24 ounces of white chocolate chips

– 2 crushed graham crackers

Instructions:

1. In a food processor, pulse the Golden Oreos until they turn into fine crumbs.

2. Add the softened cream cheese, pumpkin puree, and pumpkin pie spice to the crumbs. Pulse again until well combined. Be careful not to overmix.

3. Use your hands to shape the mixture into walnut-sized balls. Roll them until they are smooth.

4. Place the truffles on an unlined cookie sheet.

5. Put the cookie sheet in the freezer for about 20 minutes until the truffles harden a bit.

6. In a microwave-safe bowl, microwave the white chocolate chips for 30 seconds or until they are completely melted.

7. Dip each truffle into the melted chocolate using a 3-pronged fork or a similar tool. Use two spoons to ensure they are fully coated.

8. Return the coated truffles to the cookie sheet.

9. Sprinkle the crushed graham cracker crumbs on top of each truffle.

10. Refrigerate the cookie sheet until the chocolate sets and cools completely. Enjoy!

Note:

The 3-pronged fork used for dipping is a handy Wilton Dipping tool. It’s part of a 3-piece set designed for dipping candies or truffles in chocolate.

How to Melt Chocolate in the Microwave:

1. Use a glass or ceramic bowl.

2. Ensure your chocolate is fresh.

3. To melt 1 cup of chocolate chips, start with 1 minute in the microwave.

4. Allow the chocolate to sit for 2-3 minutes.

5. Gently stir to see if the chocolate is melting smoothly. If it’s still solid, microwave for an additional 20 seconds, then let it sit again.

6. Chocolate may look solid but is actually melted, so always give it a gentle stir to check.

7. If the melted chocolate is too thick to work with, try adding 1/2 teaspoon of coconut oil or shortening, melt it, and stir it in.

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Quick Chicken Stroganoff

If you enjoy the flavors of beef stroganoff, you’ll certainly appreciate this speedy chicken stroganoff recipe. It offers a taste that closely resembles the original but with chicken as the star ingredient. This dish is a fantastic choice for a fast and delicious dinner, ready to be served in as little as 30 minutes! Looking for more quick dinner ideas? Give our One Pan Butternut Squash Chicken and Rice a try.

Ingredients:

– 2 tablespoons of olive oil

– 500 grams of diced chicken

– 2 onions

– 4 garlic cloves

– 400 ml of chicken stock

– 300 grams of mushrooms

– 1 tablespoon of paprika

– 4 teaspoons of Dijon mustard

– 2 tablespoons of Worcestershire sauce

– 200 grams of sour cream- Salt and pepper to taste

– Chopped parsley for garnish

Directions:

1. Cooking the Chicken

– Begin by heating a large skillet or pan over medium-high heat and adding the olive oil.

– Place the diced chicken into the pan, generously season it with salt and pepper, and sear until it’s golden brown and fully cooked, which should take about 5-7 minutes.

– Once the chicken is cooked, transfer it to a plate and set it aside.

2. Adding Liquids

– In the same pan, add a bit more olive oil if needed, and add the finely chopped onions. Sauté them until they become translucent and soft.

– Stir in the minced garlic cloves and paprika, allowing the garlic to become aromatic and the paprika to release its flavors, which takes about 1-2 minutes.

– Add the sliced mushrooms to the pan, making sure they are evenly spread out. Let the mushrooms cook until they turn golden and release their moisture.

– Pour in the chicken stock, Dijon mustard, and Worcestershire sauce. Mix everything together well, ensuring the mushrooms are well-coated and the pan’s contents are combined.

3. Final Seasoning

– Reintroduce the cooked chicken back into the pan. Let the mixture simmer for a few minutes, allowing the chicken to absorb the flavors.

– Reduce the heat to low and stir in the sour cream until the mixture is smooth and well incorporated.

– Taste and adjust the salt and pepper as necessary. Just before serving, sprinkle with freshly chopped parsley for a burst of color and freshness.

– Serve it alongside some fluffy rice or buttered noodles. Enjoy!

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Salmon Fried Rice Recipe

Transform your mealtime with this delectable salmon fried rice dish – a vibrant, flavorful, and nutritious recipe that’s bound to leave your family yearning for seconds. Incredibly simple to whip up, you’ll have it ready to savor in just 20 minutes!

Do you relish fried rice recipes? Don’t miss out on our One Pot Fried Rice Recipe with chicken!

Ingredients:

– 400 grams of salmon

– 600 grams of cooked rice

– 1 tablespoon of sesame oil

– 2 large scallions

– 1 red onion

– 1 red bell pepper

– 2 large eggs (beaten)

– 2 tablespoons of soy sauce

– Salt to taste

For serving:

– Fresh cilantro- Sesame seeds

– Sriracha

Nutritional Information

– Calories: 469

– Fat: 18 g

– Protein: 29 g

– Carbs: 47 g

– Sugars: 2 g

Directions

1. Baking the Salmon

– Preheat your oven to 190°C. Place the salmon fillet on a baking sheet lined with parchment paper. Season with a pinch of salt and pepper to taste. Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork. Once done, set aside to cool before flaking it into bite-sized pieces.

– Heat the sesame oil in a large skillet or wok over medium-high heat. Add the red onion and sauté for 2-3 minutes until it starts to soften. Toss in the sliced red bell pepper and continue to stir-fry for another 2 minutes until the veggies are tender-crisp.

2. Scrambling the Eggs

– Push the veggies to one side of the skillet and pour the beaten eggs on the other side. Allow them to set for a few seconds and then scramble until fully cooked. Mix everything together.

– Add the cooked rice to the skillet, breaking up any clumps with your spatula. Gently fold in the flaked salmon, ensuring everything is evenly distributed.

3. Seasoning the Dish

– Drizzle the soy sauce over the rice mixture and toss everything together until the rice is well-coated and has taken on a beautiful golden color. Finally, sprinkle in the chopped scallions and give it one final good stir to mix everything together.- Taste and adjust the seasoning with additional soy sauce or a pinch of salt if necessary. Garnish with a generous sprinkle of sesame seeds and fresh cilantro leaves. Enjoy!

Notes

– For the best fried rice texture, use rice that has been cooked and left in the refrigerator overnight. This dries out the grains, preventing your fried rice from turning mushy.

– Salmon should be just cooked through and still moist inside when you flake it. Overcooking will result in dry fish.- This recipe is versatile. Feel free to add any other veggies you have on hand, such as peas, carrots, or corn.

– Soy sauces vary in saltiness. Start with a little, taste, and add more as needed.

– Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over medium heat until everything is hot and steamy. You can also use a microwave, but the texture of the rice may change slightly.

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Golden Crispy Sheet Pan Chicken Milanese

In just half an hour, you can whip up a restaurant-quality Crispy Sheet Pan Chicken Milanese paired with a delightful arugula salad, bringing an Italian-inspired gourmet experience to your busy weeknight dinner.

And after trying this, give Sheet Pan Greek Chicken and Potatoes a go!

Ingredients:

– 700 grams of baby potatoes

– 2 garlic cloves

– 50 grams of Parmesan cheese

– 1 tablespoon of olive oil

– 500 grams of chicken breasts

– 100 grams of panko breadcrumbs

– 2 tablespoons of melted butter

– 1 teaspoon of Italian seasoning

– 1 1/2 teaspoons of salt

– 1/2 teaspoon of ground black pepper

For Arugula Salad:

– 2 handfuls of arugula

– 1 teaspoon of olive oil

– 1 teaspoon of balsamic vinegar

– 1/4 teaspoon of ground black pepper

– 1/2 teaspoon of salt

Nutritional Information:

– 536 Calories

– 22g Fat

– 31g Protein

– 50g Carbs

– 1g Sugars

Directions:

1. Start with the Potatoes:

– Preheat your oven to 200°C.

– Cut the baby potatoes into bite-sized pieces, then toss them in a bowl with olive oil, 1/2 teaspoon of salt, and grated Parmesan cheese.

– Spread the potatoes on a baking sheet and bake for 20 minutes until golden and tender.

– While the potatoes are baking, slice the chicken breasts into thin cutlets, season both sides with 1 teaspoon of salt and 1/4 teaspoon of black pepper.

2. Breading the Chicken:

– In a shallow bowl, combine panko breadcrumbs and Italian seasoning.

– Brush each side of the chicken cutlets with melted butter and coat them evenly with the breadcrumb mixture, pressing gently to adhere.

– After 20 minutes, arrange the breaded chicken cutlets on the same baking sheet and bake for an additional 20 minutes until the chicken is cooked through and the breadcrumbs are crispy.

3. Prepare the Arugula Salad:

– In the same bowl you used for the potatoes, place the arugula and drizzle with olive oil and balsamic vinegar.

– Season with 1/4 teaspoon of black pepper and 1/2 teaspoon of salt. Toss to combine, ensuring the arugula is evenly coated.

– Once the chicken and potatoes are done, serve them alongside the arugula salad and enjoy!

Notes:

– Ensure baby potatoes are cut to a consistent size for even cooking.

– Gently pat the breadcrumbs onto the chicken to help them adhere well.

– For a tangy twist, replace Parmesan with Pecorino Romano, or use cheddar for a milder taste.

– Store any remaining chicken Milanese and potatoes in separate airtight containers in the refrigerator for up to 3 days. Reheat in the oven to retain crispiness. The arugula salad is best enjoyed fresh, so prepare it when serving.

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One Pot Chicken Pesto Pasta

Indulge in the simplicity of One Pot Chicken Pesto Pasta

A delightful, time-saving dinner option adored by pasta enthusiasts. This recipe combines tender pasta, succulent chicken, and a luscious parmesan and pesto sauce, all expertly crafted in a single pot. With minimal cleanup and maximum flavor, savor each bite of this culinary masterpiece effortlessly. Experience the ease of preparation and minimal cleanup as everything cooks in just one pot, showcasing a perfect harmony of ingredients. If you’re a pasta lover, explore our other delightful recipes like One Pot Mac & Cheese, One Pan Shrimp and Orzo Dinner, and One Pan Lemon Chicken Gnocchi.

Ingredients:

– 1 tablespoon olive oil

– 400 grams chicken breasts

– 1 tablespoon unsalted butter

– 4 minced garlic cloves

– 600 ml chicken stock

– 200 ml heavy cream

– 200 grams broccoli

– 250 grams uncooked pasta

– 2 tablespoons basil pesto

– 100 grams parmesan cheese

– 1 teaspoon salt

– 1/2 teaspoon ground black pepper

– Fresh basil for garnish

Nutritional Information:

– 519 Calories

– 29 g Fat

– 26 g Protein

– 38 g Carbs

– 4 g Sugars

Directions:

1. Cook the Chicken:

– Heat olive oil in a large pan over medium heat.

– Season chicken breasts with salt and pepper, then dice them into bite-sized pieces.

– Cook chicken for 5-6 minutes until fully cooked; set aside.

– In the same pan, melt butter, add minced garlic, and sauté until fragrant.

– Pour in chicken stock and heavy cream, bringing the mixture to a gentle simmer.

2. Add Pasta:

– Add broccoli florets and uncooked pasta to the pan, ensuring they’re submerged in the liquid.

– Cover the pan and simmer for 12-15 minutes until the pasta is al dente and broccoli is tender.

– Stir in basil pesto and Parmesan cheese, mixing until the sauce is creamy.

– Remove from heat and let it sit for a few minutes to thicken the sauce.

– Give the pasta a final toss to coat it evenly with the sauce.

– Serve garnished with additional Parmesan cheese and fresh basil leaves if desired.

Notes:

– Save time by using pre-cooked or rotisserie chicken, shredding or dicing it during the final steps.

– Customize with your favorite vegetables like bell peppers, peas, spinach, or mushrooms.

– For a lighter version, use half-and-half or milk instead of heavy cream.

– Vegetarians can substitute chicken with tofu, chickpeas, or plant-based protein and use vegetable stock.

– Experiment with different pesto variations like sun-dried tomato, spinach, or homemade with various herbs.

– Leftovers can be stored in the refrigerator for 3-4 days in an airtight container.

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Crispy Air Fryer Breakfast Tortilla Bowl

Indulge in this Crispy Air Fryer Breakfast Tortilla Bowl, a wholesome breakfast recipe featuring eggs, a medley of veggies, and creamy avocado. The air fryer works its magic, yielding a golden, crispy tortilla bowl that’s perfect for holding this delightful morning dish. It’s a quick and convenient way to kickstart your day with a healthy and satisfying breakfast.

The Crispy Air Fryer Breakfast Tortilla Bowl is a delightful and hassle-free breakfast option that’s well-suited for busy mornings. It’s not only healthy but also highly customizable, ensuring a flavorful and fulfilling start to your day.

Ingredients:

– 1 whole wheat tortilla

– 2 medium-sized eggs

– 35 grams diced bell peppers

– 25 grams diced red onion

– 35 grams diced tomato

– 1/4 avocado (sliced)

– Salt & pepper to taste

– Cooking oil spray

Nutritional Information:

– Calories: 390

– Fat: 25g

– Protein: 17g

– Carbs: 25g

– Sugars: 4g

Directions:

1. Preparation (5 Minutes):

– Begin by preheating your air fryer to 180°C.

– Place the whole wheat tortilla in a small, oven

-safe bowl or ramekin, pressing it down to create a bowl shape.

– Give the tortilla bowl a quick spray with cooking oil. This step ensures a perfectly crispy, golden tortilla bowl to house the eggs and vegetables.

– Now, let’s prepare the vegetable filling. Dice the bell peppers, red onion, and tomato into small pieces. Set them aside.

– In a separate bowl, whisk the eggs, adding a dash of salt and pepper to season them. The seasoning adds a delightful flavor to the eggs.

– Next, combine the diced vegetables with the egg mixture, stirring them in thoroughly.

2. Cooking:

– Pour the egg and vegetable mixture into the tortilla bowl, and carefully place it in the preheated air fryer.

– Cook for 10-12 minutes, or until the eggs are set and the tortilla is wonderfully crispy and golden brown.

– Once done, remove the tortilla bowl from the air fryer and generously top it with sliced avocado. The creamy avocado not only enhances the flavor but also provides healthy fats to keep you full throughout the morning.

Additional Notes:

– This recipe offers plenty of room for customization. Feel free to add your preferred vegetables, herbs, or spices to the egg mixture to create unique flavor combinations.

– For an extra burst of flavor, consider incorporating cheese or hot sauce into your breakfast bowl.

– Keep in mind that air fryers may vary in temperature and cooking time, so adjust the cooking time as needed based on your specific air fryer’s settings.

– Ensure that you use an oven-safe bowl or ramekin when shaping the tortilla bowl, as certain materials may not be suitable for use in the air fryer.

Enjoy your Crispy Air Fryer Breakfast Tortilla Bowl, a delightful and customizable way to start your day on the right note!

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McDonald’s Copycat Apple Pies

If you’re a fan of McDonald’s apple pie, you’ll absolutely adore these McDonald’s Copycat Apple Pies! These delightful hot apple pies are incredibly easy to make, ensuring you can satisfy your craving in just minutes.

Here’s how to make them:

Ingredients:

– 1 package of puff pastry

– 3 large apples

– 75 grams brown sugar

– 30 grams unsalted butter

– 1 teaspoon cinnamon

– 2 teaspoons vanilla extract

– Juice of 1/2 lemon

– 1 tablespoon cornstarch

– A bit of water

To Finish:

– 1 teaspoon cinnamon

– 2 teaspoons sugar

– 1 egg for an egg wash

Directions:

1. Start with the essential filling. It’s the heart of these pies and sets the sweet balance. Heat the butter in a pan, add chopped apples, sugar, cinnamon, vanilla extract, and lemon juice. Mix and simmer until the apples soften, about 10 minutes. While the apples cook, combine the cornstarch with a little water. Once the apples are soft, add this mixture to thicken the filling. Remove it from the heat and transfer it to a bowl.

2. As the filling cools, lay out the puff pastry on a baking sheet lined with parchment paper. Divide it into 10 identical rectangles. Brush the edges of each rectangle with an egg wash, and spread the apple filling on one half of each. Fold each pie over and seal the edges with a fork. Finally, brush each pie with egg and sprinkle them with cinnamon sugar.

3. Preheat your oven to 200°C and bake the pies for about 20 minutes until they turn golden brown. Serve them while they’re warm for the best experience! Enjoy!

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Easy One Pan Lasagna Recipe

Traditional lasagna is undeniably delicious, but it demands a significant amount of time to make. If you’re yearning for lasagna during a hectic week, give this twist on the classic recipe a shot. It’s not only simpler to prepare, but its flavor will transport you close to the heavenly taste of a bona fide classic lasagna.

Ingredients:

– 500 grams of ground beef

– 1 white onion

– 200 grams of carrots

– 75 grams of celery stalks

– 50 grams of pancetta

– 3 cloves of garlic

– 225 ml of beef stock

– 2 tablespoons of olive oil

– 400 ml of tomato paste

– 1 teaspoon of salt

– 1 teaspoon of pepper

– 2 bay leaves

– 1 teaspoon of nutmeg

– 100 ml of red wine

– 250 grams of lasagna sheets

– 200 grams of sliced mozzarella

For Bechamel Sauce (optional):

– 30 grams of all-purpose flour

– 30 grams of butter- 500 ml of whole milk

– 30 grams of onion

– 1 bay leaf

– A pinch of nutmeg

– A pinch of white pepper

– 1/2 teaspoon of salt

Here are the revised cooking instructions:

1. Prepare the Bechamel:

– Finely chop the onion.

– Heat butter in a saucepan over medium heat until it foams.

– Add the onion and sauté over medium heat, stirring constantly for 30 seconds.

– Add pepper and stir.

– Add flour and stir for 1 minute.

– Pour in cold milk and whisk thoroughly.- Add the bay leaf, nutmeg, and salt, and bring to a boil.

– Reduce the heat to low and cook, stirring constantly, for 20 minutes.

– Strain the finished béchamel through a fine strainer and set aside.

2. Make the Ragù:

– Heat 2 tablespoons of olive oil in a large, deep, oven-proof skillet over medium heat.

– Add finely diced white onion, minced garlic, and finely chopped carrots into the skillet. Sauté for about 5 minutes until softened and aromatic.

– Increase the heat to high and add 500 grams of minced beef and 50 grams of diced pancetta into the skillet. Cook for about 5 minutes until the meat is thoroughly browned, stirring occasionally.

– Add tomato paste, bay leaves, passata, beef stock, salt, pepper, and nutmeg. Stir well to incorporate.

– Allow this to simmer and cook for about 10 minutes. You can add the red wine at this stage and let it cook down and blend with other ingredients.

3. Finish the Lasagna:

– Break lasagna sheets in half and submerge them into the sauce in the skillet, distributing them evenly.

– Cover with a lid and cook on the lowest heat setting according to the lasagna sheet packet instructions, usually about 20 minutes.

– Test the pasta’s tenderness by piercing it with a fork.

– Evenly distribute the sliced mozzarella over the lasagna.

– Cover with the lid to melt the cheese.

– Finish by sprinkling freshly torn basil leaves over the top for an extra touch of color and a hint of fresh, peppery flavor.

Here are the revised notes:

meat :A classic Italian tip is to create a minced meat mixture using equal parts of beef and pork in a 1:1 ratio. Pork’s additional fat content enhances the overall flavor, resulting in a richer and more delicious taste.

Cooking Tip: Ensure the ragù is cooked for a sufficient duration to allow the alcohol to evaporate and for all the flavors to meld together.

Seasoning: Elevate the sauce by finely chopping and adding herbs like oregano, rosemary, or thyme while it simmers. Remember to remove the bay leaf from the sauce before serving, and don’t skimp on salt and pepper for seasoning.

Cheese: While tradition favors parmesan, mozzarella or ricotta (or a combination) are also excellent choices. Mozzarella melts beautifully, while ricotta contributes to the creaminess of the dish.

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Creamy Tomato Pasta

Here’s a revised version of the creamy tomato pasta recipe:

This quick and easy creamy tomato pasta recipe is made with everyday ingredients, and you’ll adore its luscious tomato sauce.

Why You’ll Love It:

Crafting a rich, creamy tomato sauce from canned tomatoes is a breeze! The best part is that it can be prepared by the time your pasta is cooked, making it ideal for busy weeknights.

The sauce incorporates canned tomato sauce for its base, and a touch of tomato paste to intensify that tomato flavor. It’s seasoned with garlic, Italian seasoning, butter, and cream. To elevate it, don’t forget to sprinkle some freshly grated parmesan cheese on top!

What You’ll Need:

– Pasta: Feel free to use any pasta you have on hand, but penne works exceptionally well due to its ability to hold the sauce.

Butter: For sautéing.

Garlic: Adds savory depth to the dish.

Tomato paste: Provides concentrated tomato flavor.

Tomato sauce: If you’re in the UK, you can use passata as an equivalent.- Heavy cream: To create a luxuriously creamy sauce.

Italian seasoning: A versatile herb blend that enhances the flavor.

How to Make Creamy Tomato Pasta:

Here’s a quick overview with step-by-step photos. For detailed ingredients and instructions, please refer to the recipe card below.

1. Cook the pasta until it’s al dente.

2. In a skillet, melt the butter and sauté the garlic for a minute.

3. Stir in the tomato paste, tomato sauce, cream, and Italian seasoning until you achieve a smooth consistency.

4. Let the sauce gently simmer until it thickens to your liking. Season generously with salt and pepper. If desired, add a pinch of sugar.

5. Toss the drained pasta in the sauce and top it with parmesan cheese, if you like.

Substitutions and Variations:

Avoid substituting the cream with lower-fat alternatives like half-and-half, as the sauce may curdle due to the tomatoes’ acidity.

– You have the flexibility to experiment with different herbs. Dried oregano or basil can be great alternatives, and you can even use fresh herbs if available.

– To add some extra flair, consider stirring in spinach or other vegetables toward the end of the cooking process.

Leftovers and Storage:You can refrigerate this sauce for a few days or freeze it for up to 3 months if you have leftovers.

To reheat, gently warm it over low heat in a saucepan. Enjoy!