Spaghetti (Squash) with Tomato Cream Recipe

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Pasta = 30 minutes or less
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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.

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)

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

Questions about this recipe?