Parmesan Spaghetti in A Creamy Tomato Sauce скачать в хорошем качестве

Parmesan Spaghetti in A Creamy Tomato Sauce

Creamy rich Parmesan spaghetti in a decadent tomato sauce that is excellent using ground beef or with no meat at all! It’s so easy and quick to put together. Delicious enough for guest but perfectly doable for a weeknight family meal. Pantry staples are all you need so it’s really budget friendly. You’re going to love this dish. #easy #cheesy #spaghetti #familyfriendly #quick #budgetfriendly #kidfriendly PARMESAN SPAGHETTI IN A CREAMY TOMATO SAUCE 12 ounces spaghetti 1 pound lean ground beef 2 tablespoons olive oil 4 cloves garlic, minced ¼ cup butter 1 (15 0z) can tomato sauce ½ cup tomato paste 1 cup heavy cream 4 ounces cream cheese, softened 1 cup grated Parmesan cheese ½ teaspoon dried Italian seasoning Salt to taste Black pepper to taste Chopped fresh parsley (opt. for garnish) Bring a large pot of well-salted water to a boil. Cook the spaghetti according to package directions. Reserve ½ cup of the pasta water. Brown the ground beef in a large skillet or a heavy pot until fully cooked. Drain any fat that accumulates. Add the minced garlic and cook for 1 to 2 minutes until fragrant and just beginning to turn golden. Be careful not to burn your garlic. Add the butter to the skillet and allow it to melt completely. Once the butter is melted, stir in the tomato sauce and tomato paste until well combined, then reduce heat to medium-low. Pour in the heavy cream and add the softened cream cheese, whisking constantly, until the cream cheese has completely melted and the sauce is smooth, about 3-4 minutes. Sprinkle in the dried Italian seasoning, salt and black pepper. Let the sauce simmer for 5 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. Add ¾ cup of the grated Parmesan cheese to the sauce and stir until melted and fully incorporated. If the sauce seems to thick, add a splash of the reserved pasta water to reach the desired consistency. Toss the cooked spaghetti directly into the sauce and gently fold everything together using tongs until each strand is coated. Allow the pasta to cook in the sauce for about a minute to absorb the flavors. Serve immediately topped with the remaining Parmesan cheese and a sprinkle of fresh parsley. THIS RECIPE WAS INSPIRED BY EMILY COOKSON