Velvet Pasta, aka Pasta al Pomodoro

This recipe for velvet pasta, otherwise known as pasta al pomodoro, features a buttery tomato sauce flavored with parmesan cheese, for a silky, out of this world flavor!

Oh, I have so many many things to say about this innocent looking plate of pasta with tomato sauce, so hunker down with me for a little while.

First of all, the name.  Velvet Pasta.  I honestly think this is the silkiest pasta sauce ever – rich and creamy and well, silky, and I was all set to call it that, instead of Pasta al Pomodoro which is what this pasta sauce actually is.  

However.

The Southern husband actually decided that “silky” wasn’t a good enough adjective for the wonderfulness…that it really should be called “Velvet Pasta.”   Comments like that on an ordinary Monday night are when you know you have a hit on your hands.

Second, this recipe calls for cooking the pasta in salty salty water (the way you should always cook pasta), but then finishing it in the velvety sauce.  I know, it’s an extra step, but it is So Worth It.

Here’s How You Make Velvet Pasta

First up:  Make your delectable tomato sauce by cooking sweet onion and garlic and red pepper flakes with pureed tomatoes.  I know, this is sounding like a regular tomato sauce but just wait.

Second, cook up your pasta and as I mentioned, you need to really salt the water before you add the pasta.  It should straight up be like sea water.  The pasta is going to soak up the exactly perfect amount of seasoning from that salty water.  

Oh, and scoop up a little of that magical salty pasta water before you drain it.

Next, undercook the pasta a little, and then finish cooking it in the sauce. 

Now for the part that turns regular tomato sauce into velvet: drizzle in some of that magical salty, starchy pasta water, and then add a couple tablespoons of butter and some Parmesan cheese.  Add the pasta and toss it until every strand is coated.

It looks like regular pasta with tomato sauce, but trust me when I say you have now achieved Velvet Pasta.

Happy sigh.

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Velvet Pasta, aka Pasta al Pomodoro

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This recipe for velvet pasta, otherwise known as pasta al pomodoro, features a buttery tomato sauce flavored with parmesan cheese, for a silky, out of this world flavor!

• Author: Kate Morgan Jackson
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 4
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian

Ingredients

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• 1/4 cup olive oil
• 1 small sweet onion, peeled and chopped
• 4 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 1 28 ounce can peeled tomatoes, puréed in a food processor
• 12 ounces spaghetti
• 2 tablespoons butter
• 1/4 cup finely grated Parmesan cheese
• Basil leaves for garnish (optional)

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Instructions

1. Pour the olive oil into a large deep skillet and heat over medium heat.  Cook the onion until it is soft, about 5 minutes.  Add the garlic and red pepper and stir for one more minute.
2. Pour in the tomatoes and a pinch each of salt and pepper and bring to a simmer.  Let it simmer for 20 minutes.
3. Meanwhile, cook the pasta in heavily salted water until it is about 2 minutes from being done.  Scoop out a cup of pasta water and then drain.
4. Stir the pasta water into the tomato sauce and bring to a boil.  Add pasta and cook until the pasta is done, about 2 minutes.
5. Add butter and cheese and toss until cheese melts. Transfer to warm bowls and serve with more cheese, if desired. (Personally, I always desire. Just saying.)  Garnish with basil, if it’s basil season.

Updated from a previously published Framed Cooks post!