Alfredo tomato sauce is a fun twist on the traditional Alfredo sauce. Warm, robust, and a comforting pasta dish. The colors will make you want to dive right in with the pinkish sauce topped with vibrant green basil!
3/4 box linguini pasta noodles (I find the full box is way too much pasta!)
1 tablespoon butter
2 garlic cloves, grated
4 basil leaves, chopped
1 and 1/2 cups light cream
8 oz can of tomato sauce
2 teaspoons corn starch
1/4 cup grated Parmesan cheese
-1/4 teaspoon nutmeg (don’t skip this!!)
-1/2 teaspoon salt
-1/2 teaspoon pepper
1. Cook the linguini pasta in salted boiling water for 10-11 minutes.
2. As the pasta is cooking, prepare the sauce. Melt the butter in a large pan over medium heat, add the grated garlic and chopped basil and cook for 1 minute. Pour in the cream and tomato sauce and stir until blended and combined. Sprinkle in the corn starch and whisk so it dissipates into the sauce and break up any clumps. Add the Parmesan cheese and the seasonings: nutmeg, salt, and pepper. Stir to combine. Simmer until the pasta is done cooking.
3. To serve, sprinkle with additional Parmesan and additional chopped basil leaves.
As always with a cream sauce, if it gets too thick as the pasta is cooking add 1/2 ladles of the boiling pasta water to thin it out. If your sauce gets too think and watery, add more corn starch to thicken it it. If your pasta is done cooking before the sauce, reserve some of the pasta water in case you need to add it later.