A fresh tasting yet decadent sauce is the ultimate comfort food on a cold winter night. Offering the perfect balance of fresh tomato flavour with the richness of thick Ontario cream this dish is crowd pleaser every time!
Caserecce is a tender but hearty pasta perfect for sauces with a bit of ‘body’. The ridge that runs down the side of the NUDL allows for a thicker sauce to stick, creating the perfect pasta to sauce ratio on your fork, making it the perfect pasta for this rich and creamy sauce. No caserecce? No problem! This sauce will pair nicely with whatever you have on hand.
This dish can be made with meat, plant-based substitute or just replace altogether with fresh vegetables!
Creamy Tomato Basil Caserecce
In a large skillet, place meat, ½ tsp. salt, tomatoes and garlic and cook on medium heat for 15 minutes, or until the meat is fully cooked and the tomatoes have softened.
Bring a large pot of water to a boil, with ½ tsp. salt.
Increase the temperature on the meat mixture to medium-high and add heavy cream, tomato paste and cream cheese. Stir together until well blended. Continue to stir as it boils. (once it starts to thicken, reduce heat to medium-low).
Add fresh caserecce to the boiling water and cook until al dente (usually about 3-4 minutes), then drain.
Add basil and fresh ground pepper (and salt, to taste) to the tomato mixture, cook one more minute, remove from heat and gently toss the pasta in the sauce. If you prefer, you can serve the sauce atop the pasta on the plate 😊
As tomato-cream based dishes are hard to pair with wines, IntoWine.com recommends a Gewurztraminer because this particular wine “tends not to compete but add very interesting nuances when paired with tomato-cream sauces”.
It's important to use very lean ground meat, as we’re not draining the excess pat from this recipe. Organic and grass fed beef tends to have much less fat (and be more ethically treated), may we recommend Vibrant Farms?!