Creamy Tomato Bucatini by the_happy_veg
Often times, Bucatini is served up with chunky, meaty sauces. There's this illusion that creamy sauces won't stick. The secret is to STOP adding oil to your pas
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Cooking tools:
- Blender
- Immersion blender
- Pepper mill
- Grater
- Stainless skillet
- Pot
- Chef's knife
- Cutting board
- Can opener
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Airtight container
- Stove
- Oven
Ingredients
- 454 grams Bucatini Pasta
- 3 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Peperoncini Peppers
- 3 cloves Garlic
- 1 whole Yellow Onion
- 1 whole Red Bell Pepper
- 1 whole Carrots
- 2 whole Celery
- 1 Tbsp Tomato Paste
- 1 cup White Wine
- 796 ml San Marzano Peeled Tomatoes, Canned
- 5 pieces Basil, Fresh
- .5 cup Heavy Whipping Cream
- .5 cup Grana Padano Cheese
- 3 Tbsp Parsley
- 1/2 tsp Himalayan Pink Salt
- 1 whole Black Peppercorns, Ground Fresh
- 1 whole Basil, Fresh
- 1 whole Parsley
- 1 whole Grana Padano Cheese
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