Pasta Pomodoro (Tomato Pasta)

This hearty Pasta Pomodoro features a deeply flavorful sauce made by slow-simmering Italian-style tomatoes with whole garlic cloves, onions, and optional bacon. The long cooking time allows the flavors to meld into a smooth, aromatic consistency that coats every strand of pasta. It&# 226;ÂÂs a comforting, savory dish perfect for family dinners or cozy nights in. With simple, pantry-friendly ingredients, this recipe delivers restaurant-quality taste with minimal effort. Enjoy it as a satisfying main course, served hot with fresh grated Parmesan cheese on top.

Cooking Method: Sautéing, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 10

Calories: 444.6

Description

This hearty Pasta Pomodoro features a deeply flavorful sauce made by slow-simmering Italian-style tomatoes with whole garlic cloves, onions, and optional bacon. The long cooking time allows the flavors to meld into a smooth, aromatic consistency that coats every strand of pasta. It&# 226;ÂÂs a comforting, savory dish perfect for family dinners or cozy nights in. With simple, pantry-friendly ingredients, this recipe delivers restaurant-quality taste with minimal effort. Enjoy it as a satisfying main course, served hot with fresh grated Parmesan cheese on top.

Ingredients

1 cup Butter or margarine
1 Onion; minced
6 Cloves Garlic
4 can Italian-style tomatoes

Directions

1
Melt the butter in a large pot or Dutch oven over medium heat.
2
Add the minced onion and whole garlic cloves to the melted butter.
3
SautÃÂ© the onion and garlic until the onion is golden and fragrant, about 5-7 minutes.
4
Add the Italian-style tomatoes with their liquid to the pot.
5
Simmer the sauce over low heat for 1 1/2 hours, stirring occasionally, until the sauce is thick.
6
Add beef bouillon cubes and salt to taste; stir until the cubes are fully dissolved.
7
If using, add dried red hot chiles and chopped bacon, then simmer for an additional 30 minutes.
8
Remove the whole garlic cloves and any chiles from the sauce before serving.
9
Stir the olive oil into the finished sauce.
10
Meanwhile, cook the macaroni in boiling salted water until tender but firm (al dente), then drain.
11
Pour the warm tomato sauce over the drained macaroni.
12
Top with grated Parmesan cheese.
13
Toss with a fork and spoon until the sauce and cheese are evenly distributed.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 444.6kcal

% Daily Value *
Total Fat 42.2g65%
Saturated Fat 13.2g66%
Cholesterol 0.0mg0%
Sodium 635.0mg27%
Total Carbohydrate 16.1g6%
Dietary Fiber 4.8g20%
Sugars 10.5g
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Substitutions: For a vegetarian version, omit the bacon and beef bouillon cubes. Use vegetable broth or omit for a purely tomato-based sauce.

Tips: The whole garlic cloves can be discarded after cooking, but they impart a subtle, sweet garlic flavor to the sauce. You can mash them into the sauce if desired.

Variations: Add fresh basil or oregano at the end of cooking for an herbal twist. For extra richness, stir in a splash of heavy cream before tossing with pasta.

Safety: Ensure bacon is fully cooked if added. Handle hot sauce with care to avoid burns.

Keywords: italian, pasta, tomato sauce, pomodoro, garlic, onion, bacon, parmesan, simmered, comfort food, dinner, easy, classic, vegetarian option, macaroni

Read it online: https://www.chefs-mate.com/recipe/pasta-pomodoro-tomato-pasta/