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Spaghetti (Squash) with Tomato Cream
You could substitute 1/2 lb - 3/4 lb dry pasta in place of the spaghetti squash (weighed then cooked) and ricotta in place of the mascarpone.
What you need
- 1 spaghetti squash, prepared
- 1 large shallot, minced
- 4 medium - large garlic cloves, minced
- 1/2 - 1 tsp crushed red pepper flakes
- 1/2 cup minced fresh basil
- 2 tbl tomato paste
- 1 cup tomato sauce
- 1/2 cup dry white wine
- 4-8 oz mascarpone cheese
- 1/4 - 1/2 cup grated parmesan or romano cheese
- water if needed to adjust consistency
- kosher salt
- Olive oil
- Basil shreds (optional)
How to make it
- Heat oil in a very large skillet.
- Add shallot and red pepper flakes and cook over medium heat until shallot is tender.
- Add garlic and tomato paste, stirring until well combined.
- Add white wine and blend until wine and tomato paste are incorporated and it begins to thicken
- Add tomato sauce and basil, stir then add spaghetti squash and combine
- When heated through, add mascarpone and parmesan, reduce heat and blend well
- Serve hot topped with shreds of basil for garnish
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