Buttery Pasta And Tomato Sauce


  • Prep Time10 mins
  • Total Time35 mins
  • Makes4 servings
Buttery Pasta And Tomato Sauce

Photo, Roberto Caruso.

Chatelaine Triple Tested

Looking for an easy but indulgent treat on a busy weeknight? This rich tomato sauce, served over buttery pasta, truly delivers.


  • 3 tbsp butter

  • 2 garlic cloves, minced

  • 2.4 L canned whole tomatoes, drained and crushed

  • 1/4 tsp salt

  • 450 g rigatoni pasta

  • 2 tbsp finely chopped parsley

  • 1/4 tsp hot-red-chili-flakes

  • 1/2 cup ricotta

  • parmesan, optional


  • MELT butter in an extra-large frying pan over medium. Add garlic and cook for 30 sec. Stir in tomatoes and salt. Season with fresh pepper. Boil, then reduce heat to medium. Simmer until thickened, about 20 min.

  • COOK pasta in a large pot of boiling water, following package directions but omitting salt, until tender, 10 to 12 min. Drain well.

  • RESERVE 1 1/2 cups tomato sauce for another use. Toss pasta with parsley, chili flakes and remaining sauce until well coated. Divide among 4 plates. Top each with 2 tbsp ricotta. Sprinkle with parmesan.

Nutrition (per serving)

Calories 578, Protein 22g, Carbohydrates 96g, Fat 12g, Fibre 5g, Sodium 573mg.
Excellent source of folate.