Description
A rich and creamy keto-friendly take on Italian pasta, this pink sauce is made with tomato puree and heavy cream, coating low-carb noodles for a high-protein, low-carb comfort dish that’s full of flavor and satisfying texture.
Ingredients
Pasta of choice (Keto): 1 pound (454g)
Extra Virgin Olive Oil: 2 tablespoons
Fresh Garlic: 2 cloves
Yellow Onion: ½ onion
Tomato Puree: 28-ounce can
Tomato Paste: ½ tablespoon
Heavy Whipping Cream: 1 cup
Parmigiano-Reggiano, freshly grated: ½ cup
Fresh Basil, torn: handful
Salt: to taste
Black Pepper: to taste
Instructions
Bring a large pot of salted water to a boil.
Add the keto pasta and cook according to the package instructions. Reserve 1 cup of the pasta water before draining.
In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and diced onion, sauté until translucent and slightly caramelized.
Stir in the tomato puree and tomato paste. Cook for 10-15 minutes, stirring occasionally, allowing the mixture to reduce and thicken.
Reduce the heat to low, then pour in the heavy whipping cream. Simmer gently for 5 minutes, stirring until a smooth, velvety sauce forms.
Add the cooked pasta to the skillet with the sauce and toss well to coat. Add a splash of reserved pasta water if needed to loosen the sauce.
Stir in the fresh Parmigiano-Reggiano, salt, and pepper. Gently fold in the torn basil.
Serve immediately, garnished with additional basil or cheese if desired.
Notes
Use unsweetened tomato puree to keep the recipe keto-compliant.
Shake the canned tomato puree well before using to ensure a smooth consistency.
For a lower-fat version, substitute half-and-half or whole milk for part of the heavy cream.
Fresh basil is key for aroma and flavor; use immediately after tearing for the best results.
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10
- Cook Time: 20
- Category: Main dish
- Method: Sautéing/Simmering
- Cuisine: Italian-American