Description
This creamy anellini pasta is a delightful twist on a classic comfort dish, enriched with cherry tomatoes and Pecorino Romano.
Ingredients
Scale
- 3 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh garlic
- ½ teaspoon dried basil
- ½ teaspoon Italian seasoning
- Pinch of crushed red pepper flakes
- Salt & black pepper (to taste)
- 1 tablespoon tomato paste
- 1 14-ounce can Mutti cherry tomatoes
- You can substitute diced tomatoes if needed
- 2 cups anellini pasta (or use ditalini)
- 2½ cups low-sodium chicken stock
- ¾ cup heavy cream
- ½ cup grated Pecorino Romano or Parmesan cheese
- 1 tablespoon chopped fresh parsley
- Extra Pecorino or Parmesan (for topping)
Instructions
- Heat a large, high-sided pan over medium heat. Add the olive oil and chopped garlic. Sauté for 2–3 minutes, until fragrant but not browned.
- Add the dried basil, Italian seasoning, crushed red pepper flakes, and a light pinch of salt and pepper. (You’ll adjust seasoning at the end since the cheese adds salt.) Stir to combine.
- Continue sautéing the garlic and spices for another 1–2 minutes to bloom the flavors.
- Add the tomato paste and sauté with the garlic mixture for another 1–2 minutes, stirring constantly.
- Pour in the entire 14-ounce can of cherry tomatoes. Bring the mixture to a boil, then reduce to a simmer. Use a wooden spoon to gently break up the tomatoes. (Cherry tomatoes add a slightly sweeter flavor, but diced tomatoes can be used if needed.)
- Add the dry anellini pasta directly to the pan and stir it into the tomato mixture. (Do not cook the pasta beforehand—it cooks right in the sauce.)
- Pour the chicken stock into the empty tomato can, swirl it around to get every bit of tomato, then add it to the pan.
- Use 2½ cups for a thicker, classic SpaghettiOs-style consistency; Use 3 cups if you prefer it saucier.
- Bring everything to a rolling boil, then reduce to a steady simmer.
- Stir in the heavy cream and continue simmering, stirring every 2–3 minutes so the pasta doesn’t stick to the bottom of the pan.
- Cook until the pasta is tender and the sauce thickens into a creamy consistency.
- Stir in the grated Pecorino Romano (or Parmesan) and chopped parsley. Taste and adjust salt and pepper as needed.
- Serve warm with extra Pecorino or Parmesan on top and bread for scooping.
Notes
- This dish can be made saucier by increasing the chicken stock to 3 cups.
- Pasta can be substituted with ditalini if preferred.
- This recipe is perfect for a warm family dinner or a cozy night in.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg