Empty My Fridge
Ree's One-Pot Homemade O’s
Ingredients
- Olive oil3 tbsp
- Onion · finely diced1
- Garlic · minced4
- Rosemary · minced1 tbsp
- Tomato paste6 tbsp
- Vegetable broth4 cups
- Half & half½ cups
- Paprika1 tsp
- Chili powder½ tsp
- Cayenne pepper¼ tsp
- Salt
- Pasta12 oz
- Parmesan cheese · grated¼ cups
- Parsley · minced, for serving
Instructions
- Heat the olive oil in a deep skillet over medium-high heat. Add the onion, garlic and rosemary and cook, stirring often, for 2 minutes until the onion starts to soften.
- Stir in the tomato paste and cook for 1 more minute.
- Whisk in the broth and the half-and-half.
- Add the paprika, chili powder, cayenne and a pinch of kosher salt and stir to combine.
- Bring the mixture to a gentle boil, then add the pasta. It cooks in the sauce, so do not boil it separately.
- Lower the heat to low and cook for 10 to 12 minutes, stirring often, until the pasta is tender and most of the liquid is absorbed. Add a little more broth toward the end if the pasta needs more time.
- Turn off the heat and stir in the Parmesan. Season with more salt to taste.
- Serve right away, topped with more Parmesan and the minced parsley.
Summarized from Food Network's video. Watch it for the details.
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GarlicOnionCheeseParmesan cheesePastaTomato pasteHalf & half
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