Pasta Rouge [RECIPE]

Stretch nearly any meal with our quick Pasta Rouge, a simple dish made with pantry-ready ingredients. (Photo by Jathan Fink, Jadeworks Entertainment)

Want a quick and easy way to stretch a meal with pantry-ready items? Look no further than our Pasta Rouge! Using elbow macaroni, tomato paste, red pepper flakes, garlic and cream, this dish is tasty and ready in minutes. It is light enough to serve alongside poultry or fish and perfectly complements nearly any meal because its subtle flavors are satisfying without being overpowering.

PREP: 5 minutes
COOK: 15 minutes

INGREDIENTS

• ½ pound elbow macaroni (or other short pasta)
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• ¼ teaspoon red pepper flakes
• 3 tablespoons tomato paste
• ¾ cup whole milk or half-and-half
• Freshly ground black pepper
• 2 tablespoons butter
• Pinch kosher salt

DIRECTIONS

1. Bring a pot of water to a boil; add a pinch of kosher salt. Boil the pasta according to package instructions and drain.
2. In a small, deep skillet, add 2 tablespoons olive oil, garlic and red pepper flakes. Stir for 30 seconds and add the tomato paste. Continue to stir for 2 minutes and stir in the milk. Simmer until slightly thickened, about 3—5 minutes.
3. Toss the pasta in the sauce to coat. Serve warm.

YIELDS: 4 – 6 servings as a meal or 6 – 8 servings as a side

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