Description
You won’t believe this creamy tomato pasta! It’s rich and creamy, incredibly easy to make, made with simple ingredients, and totally yummy.
Ingredients
Units
Scale
- 2 cups chicken bone broth
- 3 cups marinara sauce (28 oz.)
- 1 lb. short pasta like cavatappi)
- 1/2 tsp. sea salt
- 1/2 cup heavy cream
- For serving: freshly grated parmesan, freshly cracked pepper, red pepper flakes, flaky sea salt
Instructions
- Bring bone broth, marinara, and pasta to a boil in a dutch oven. Turn heat to medium and simmer until pasta is al dente, following package instructions. Note: If it starts really boiling, turn heat down to low. You want this to be simmering but not a hard boil.
- Start checking pasta at about half-way through the cooking time for al dente (cooking time will depend on your particular cut of pasta). Remove from heat, but don’t drain.
- Stir in heavy cream and serve with freshly grated Parmesan cheese, freshly cracked pepper, red pepper flakes, and flaky sea salt to taste.
Notes
- Use a high-quality marinara like Rao’s or your favorite brand
- If mixture starts getting dry, add more liquid (broth or marinara) in 1/2 cup increments.