Creamy Tomato-Mozzarella Pasta

Ingredients

• 2 cups pasta
• 0.5 onion
• 2 cloves fresh garlic
• 3 tbsp tomato paste
• 1.25 cup heavy cream
• 0.333 cup shredded mozzarella
• salt (to taste)
• pepper (to taste)
• paprika (to taste)
• 1 tsp chicken bouillon powder (optional)
• oil (for frying the onion and garlic; amount not specified)
• parsley powder (for topping; amount not specified)
• pasta water (a little, optional, to loosen the sauce)

Steps

1. 1

   Finely chop the half onion and mince the two fresh garlic cloves. Prepare the pasta according to its package directions, reserving some cooking water before draining; the source does not specify a pasta cooking time.

2. 2

   Heat oil in a pan over medium-low heat. Add the onion and garlic and fry until softened.

3. 3

   Add the tomato paste and heavy cream to the pan, then mix well.

4. 4

   Add salt, pepper, paprika, and the optional chicken bouillon powder. Stir well to combine.

5. 5

   Add the cooked pasta to the sauce and mix it through.

6. 6

   Add the shredded mozzarella little by little, stirring as it melts. Keep the heat medium-low so the cheese melts slowly and the sauce does not become too thick.

7. 7

   If desired, add a little reserved pasta water to make the sauce extra creamy and loosen its consistency.

8. 8

   Top with parsley powder and serve.

Notes

The description does not specify the amount of oil or parsley, or the separate quantities of salt, pepper, and paprika. It suggests adding a little pasta water as desired. The frame text lists 1 tsp salt, pepper, paprika, and optional bouillon powder, while the description gives salt, pepper, and paprika to taste and specifies 1 tsp bouillon; the description was followed for those seasonings. The method does not state how long to cook the pasta or give a precise heat setting beyond medium-low for melting the cheese.

Nutrition per serving

• pasta
• main
• vegetarian
• contains dairy
• contains gluten
• stovetop
• quick meal