Recipes
Tomato Cream Sauce with Red Lentil Fusilli
By McKenna Ruzga
With just a few small additions, you can transform a basic marinara sauce into a delicious creamy tomato sauce! Toss it with Red Lentil Fusilli for a meal that's easy enough for a weekday, but elevated enough to feel a little extra special.
INGREDIENTS
1 package Taste Republic Red Lentil Fusilli
2 tablespoons olive oil
2 tablespoons butter
4 garlic cloves, minced
1 white onion, diced
30 ounces marinara sauce
1 teaspoon paprika
1 teaspoon sugar
1 cup heavy cream
1/2 cup shredded Parmesan cheese
1/4 cup chopped basil
Salt and pepper, to taste
DIRECTIONS
Cook pasta according to package instructions. Reserve 1 cup of pasta water, drain the rest, and set pasta aside.
Add olive oil and butter to a medium skillet. Cook garlic and onion until fragrant and softened.
Pour in marinara sauce, paprika, sugar, salt, and pepper. Simmer for 20 minutes.
Slowly add heavy cream and stir until fully combined. If needed, add reserved pasta water to thin the sauce. Stir in Parmesan cheese and basil.
Add fusilli and toss until evenly coated. Serve and enjoy!
