Creamy Roasted Tomato Cheddar Pasta

Steps

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add 8 oz bow tie pasta and cook until al dente.

3. 3

   Save ½ cup of the pasta water before draining the pasta.

4. 4

   In a large skillet, heat 3 tbsp olive oil over medium heat.

5. 5

   Add the halved tomatoes cut side down into the skillet along with the 4 smashed garlic cloves.

6. 6

   Let the tomatoes blister and caramelize for about 5–6 minutes until soft and jammy.

   Start 6-minute timer
7. 7

   Lower the heat slightly and begin gently pressing the tomatoes down with a spoon to create a rustic sauce.

8. 8

   Stir in 1 tbsp butter, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp Italian seasoning, ½ tsp paprika, salt, pepper, and an optional pinch of red pepper flakes.

9. 9

   Pour in ¾ cup heavy cream and let everything simmer for 2 minutes until creamy.

   Start 2-minute timer
10. 10

    Lower the heat and slowly stir in 1 cup shredded sharp cheddar and ¼ cup parmesan cheese until melted and glossy.

11. 11

    Add a splash of the reserved pasta water if needed to loosen the sauce to your desired consistency.

12. 12

    Toss in the cooked pasta and coat everything until silky and creamy.

13. 13

    Finish the dish with chopped fresh basil, extra black pepper, and more parmesan cheese on top.