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.
Want to round out your meal? This recipe pairs well with...
Velvet Pasta, aka Pasta al Pomodoro
Prep Time: 5 minutes- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print Recipe
Pin RecipeDescription
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!
Ingredients
- 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)
Instructions
- 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.
- Pour in the tomatoes and a pinch each of salt and pepper and bring to a simmer. Let it simmer for 20 minutes.
- 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.
- 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.
- 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!
This recipe brings together everything I always HOPE to do when I make this dish… thank you, thank you!!!
OMG! This looks amazing. I am going too have try this ASAP!
Love that you described this as velvet! Delicious.
Love your posts! Thank you, I will have to try my pasta this way soon…
Kitchen Comments
Ha! Ha! Glad I stayed for the last shot. It…like this pasta apparently…is a solid hit!! :-)
I misread the post title & thought it said "Velveeta Pasta…" I feared you'd fallen & hit your head.
Thank goodness you are OK & its just more evidence that I need new glasses….
As soon as I read your post, I knew I had to make it. We had it for dinner last night and it was delicious. Thanks for sharing such a great recipe.
I am making this tomorrow night. I usually make pasta with tomato sauce in a similar way but I don't have any memory of anything being " velvety " so I will follow your directions faithfully and see how it is. How bad can it be ? ha ! :)
What a timely post! I had already planned on having pasta last night so I was delighted to see the tips you posted! WHAT A DIFFERENCE! I can't believe the taste and texture was so much better…I'll never go back.
Thanks! Kari
I made this recipe last night. When I reheated the sauce I added just a pinch of sugar. This mellowed the sauce. Great recipe!
My boyfriend is the pasta cook in our house but I'm definitely going to suggest this to him, sounds like a great way to get the pasta to absorb more sauce.
I have an addiitonal tip.
Drain the pasta, but only let 2/3 of the starchy water escape.
Return to high heat so the pasta is swimming in some water, and add a few lugs of olive oil. Stir it about until the watery oil emulsifies, and pasta will look creamy. THEN add the pasta to the sauce, and give it a minute on some heat.
That, people, gives you a creamy pasta sauce, with absolutely no cream in it. Believe.
I'm so glad you guys are with me on this whole "cook in the sauce" approach! Nat, I am DEFINITELY going to try your technique…thanks for sharing that one. Lugs of olive oil…made me automatically smile. :)
In light of last week's success with the brie pasta, I came to you again looking for something for dinner. So I made this tonight. And couldn't even wait to finish eating to leave a comment.
If I could send you a picture, it would show my bowl of pasta, my lovely wine :), and my laptop. Yeah, I just couldn't wait. I just had to tell you, this is AMAZING!!!
and your readers:
flaky's Velveeta comment had me choking with laughter.
Nat's tip is in my mental checklist for next week. Thanks for sharing, Nat!
I know, I am loving this one too – I'm trying it again tonight! Whoo-hoo!
Is it weird that I read this and wanted it for breakfast? :-) Amazing.
★★★★★
I think that is totally and completely understandable and makes perfect sense. :) Miss you my friend! xo
Heavenly. I made this dish and loved it. So did the family. And it was velvety. So simple to make but just delicious.
★★★★★
Charlyce!! Loved that you loved it. We have to get together – I’ll cook! :)
Can’t believe I missed your response to my comment on the velvet pasta. I’m addicted to it. Have made the sauce to have on hand at a moment’s notice. Thanks for the invite! Would love to see you and have something delicious from your kitchen. Soon?
Isn’t it the BEST? And yes, would love a get-together before we move south! :)