1. Cook pasta as label directs; reserve 1/2 cup cooking water. Drain pasta; return to saucepot and cover.
2. In large skillet, heat oil over medium-high heat. Add onion; cook and stir 5 minutes or until tender. Add garlic; cook and stir 1 minute or until fragrant. Add tomato paste; cook and stir 1 minute. Add milk, crushed red pepper, paprika and 1/2 teaspoon kosher salt; cook and stir 2 minutes or until slightly thickened. Add butter, pasta and reserved cooking water; cook and stir 1 minute or until heated through and butter melts. Makes about 5 cups.
3. Serve pasta sprinkled with cheese.
- 15 g Total fat
- 5 g Saturated fat
- 20 mg Cholesterol
- 442 mg Sodium
- 46 g Carbohydrates
- 11 g Fiber
- 11 g Sugars
- 1 g Added sugars
- 17 g Protein
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Nutritional Information
- 15 g Total fat
- 5 g Saturated fat
- 20 mg Cholesterol
- 442 mg Sodium
- 46 g Carbohydrates
- 11 g Fiber
- 11 g Sugars
- 1 g Added sugars
- 17 g Protein
Directions
1. Cook pasta as label directs; reserve 1/2 cup cooking water. Drain pasta; return to saucepot and cover.
2. In large skillet, heat oil over medium-high heat. Add onion; cook and stir 5 minutes or until tender. Add garlic; cook and stir 1 minute or until fragrant. Add tomato paste; cook and stir 1 minute. Add milk, crushed red pepper, paprika and 1/2 teaspoon kosher salt; cook and stir 2 minutes or until slightly thickened. Add butter, pasta and reserved cooking water; cook and stir 1 minute or until heated through and butter melts. Makes about 5 cups.
3. Serve pasta sprinkled with cheese.