Pasta Tomato Butter Sauce Recipe
Make Pasta Tomato Butter Sauce Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta & finishing
Tomato butter sauce
Finish & enrichment
Method
Pasta & finishing
- 1
Bring water and cook pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz dried pasta and cook until al dente according to package instructions (usually 8–10 minutes). Before draining, reserve 1 cup of the starchy cooking water, then drain the pasta and set aside.
- 2
Toss and finish
When the sauce is ready, return the drained pasta to the pot or to the pan with the sauce. Add a splash (2–4 tablespoons) of the reserved pasta water and toss vigorously for 1–2 minutes to allow the sauce to cling to the pasta. Add the 2 tablespoons cold butter pieces and the 2 tablespoons cream (if using). Toss until butter melts and sauce becomes glossy. If the sauce is too thick, add more reserved pasta water, 1 tablespoon at a time, to reach desired consistency. Taste and adjust seasoning.
- 3
Serve
Divide pasta among 4 plates. Tear basil leaves and scatter on top. Sprinkle freshly grated Parmesan if desired and finish with an extra grind of black pepper. Serve immediately.
Tomato butter sauce
- 4
Sweat aromatics
In a large skillet or sauté pan over medium heat, add 1 tablespoon olive oil and 6 tablespoons unsalted butter. Once the butter is melted and foaming, add the finely minced shallot and sauté for 2–3 minutes until translucent and soft, stirring frequently so it doesn’t brown. Add the minced garlic and 1 teaspoon crushed red pepper flakes and cook for 30–45 seconds until fragrant.
- 5
Build tomato base
Stir in 2 tablespoons tomato paste and cook for 1 minute, pressing it into the pan to deepen the flavor. Pour in 1 tablespoon white wine (or broth) to deglaze, scraping any browned bits. Add the 14 oz can of crushed tomatoes, 1 teaspoon granulated sugar, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Stir to combine.
- 6
Simmer
Bring the sauce to a gentle simmer, then reduce heat to low. Simmer, uncovered, for 10–12 minutes to concentrate flavor and allow the sauce to thicken. Stir occasionally. If the sauce becomes too thick, add up to 1/4 cup of reserved pasta water later when combining with pasta.
- 7
Finish sauce with butter and lemon
Off the heat, stir in 2 tablespoons cold butter (cut into pieces) and 1 teaspoon lemon zest and the 2 tablespoons cream if you want a silkier finish. Stir until butter melts and the sauce is glossy and emulsified. Taste and adjust salt, pepper or a pinch more sugar if needed.