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Creamy Tomato Pasta from Scratch (Penne al Cardinale) – vegetarian recipe
Stav Kogan

Creamy Tomato Pasta from Scratch (Penne al Cardinale)

Create a restaurant-worthy meal with this creamy tomato pasta recipe. A luscious, velvety tomato cream sauce made from scratch with fresh tomatoes, a rich roux, and a splash of brandy for sophisticated depth.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 serving
Calories: 780
Ingredients Method Nutrition

Ingredients
  

  • 6 medium ripe tomatoes, about 2 lbs or 900g (31.7 oz)
  • 4½ Tbs. unsalted butter, 64g (2.26 oz), divided
  • 2 large cloves garlic, minced or pressed
  • ½ tsp . salt, 2.5g (0.09 oz)
  • ½ tsp . dried basil, crushed, 1g (0.04 oz)
  • 1½ cups heavy cream, 360ml (12.2 fl oz)
  • 1½ Tbs. all-purpose flour, 14g (0.49 oz)
  • 1 Tbs. brandy, 15ml (0.5 fl oz)
  • 2 Tbs. tomato paste, 30g (1.06 oz)
  • 1¼ lbs. penne pasta, 570g (20.1 oz)
  • Use vine-ripened or Roma tomatoes for the best flavor and texture; they have fewer seeds and a meatier pulp, which creates a richer sauce.
  • For an alcohol-free version, simply omit the brandy. The sauce will still be incredibly rich and delicious on its own.
  • Always reserve about a cup / 240ml (8.1 fl oz) of the starchy pasta water before draining. It's liquid gold for thinning the sauce to the perfect consistency if it becomes too thick.
  • Feel free to substitute the dried basil with 1½ teaspoons of fresh, chopped basil. Add it at the very end with the cream sauce to preserve its bright, fresh flavor.

Method
 

  1. First, prepare the tomatoes.
  2. Bring a pot of water to a boil. Score a small 'X' on the bottom of each tomato and blanch them in the boiling water for about 30-60 seconds, until the skins split. Immediately transfer them to an ice bath to cool.
  3. Peel the skins, then purée the tomatoes in a blender until smooth. You should have about 3 cups / 720ml of purée.
  4. In a large saucepan over medium heat, melt 2 tablespoons (30 ml / 1 fl oz) of the butter.
  5. Sauté the minced garlic until fragrant and just golden, about 1 minute.
  6. Pour in the tomato purée, salt, and dried basil.
  7. Bring to a simmer, then reduce the heat to low and cook gently, stirring occasionally, until the sauce has reduced by about one-third and is thick enough to coat the back of a spoon.
  8. While the tomato sauce simmers, begin the cream sauce in a separate, smaller saucepan. Melt 1½ tablespoons of butter over low heat.
  9. Whisk in the flour to form a paste (a roux) and cook, stirring constantly, for 1-2 minutes until it turns a light golden color.
  10. Gently heat the cream in the microwave or another small pot until it's hot to the touch but not boiling. Gradually pour the hot cream into the roux, whisking constantly to prevent lumps.
  11. Continue to cook, whisking frequently, until the sauce thickens into a smooth béchamel.
  12. Remove the cream sauce from the heat and stir in the brandy, tomato paste, and the final 1 tablespoon (15 ml / 0.5 fl oz) of butter until everything is fully incorporated and silky smooth.
  13. Pour the finished cream sauce into the saucepan with the reduced tomato purée.
  14. Stir to combine everything and let it simmer together for another 5-10 minutes for the flavors to meld beautifully.
  15. Taste and adjust seasoning if needed.
  16. Bring a large pot of salted water to a rolling boil.
  17. Cook the penne according to package directions until al dente.
  18. Before draining, reserve about 1 cup / 240ml of the starchy pasta water.
  19. Drain the pasta and add it directly to the saucepan with the hot sauce.
  20. Toss everything together until the penne is generously coated. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
  21. Serve immediately, garnished with fresh basil or grated Parmesan if you like.

Nutrition

Calories: 780kcalCarbohydrates: 90gProtein: 19gFat: 38g

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