Pasta risottata with fresh tomato sauce

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Pasta risottata with fresh tomato sauce

This one pan pasta has decadent flavor and luxirious texture. It is so simple and quick to make; it truly has a restaurant quality feel. It will impress even the pickiest eater!
Servings 4 people
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • Large saucepan
  • cuttin board
  • cheese grater


  • 1 lb pasta I used rigatoni, but any favorite shape will work.
  • 1 1/2 quarts water may need to adjust depending on the type of pasta used.
  • coarse salt to taste to season the water for the pasta.
  • 2 lb cherry tomatoes halved
  • 2 garlic cloves chopped
  • 1/3 cup white wine dry, I used Dry Riesling
  • 8 basil leaves julienned
  • 2 tbsp cream fresh, whipping
  • 2 tbsp butter
  • 2 tbsp olive oil
  • Parmesan cheese freshly grated, I used Parmigiano Reggiano DOP
  • salt and pepper to taste


  • Gather your ingredients.
  • Start by washing the cherry tomatoes and by cutting them in half; set aside; in a large saucepan preheat the olive oil; add the chopped garlic and cook for a couple of minutes at medium heat.
    2 lb cherry tomatoes, 2 garlic cloves, 2 tbsp olive oil
  • Drop the tomatoes in the saucepan; add salt and pepper; add the wine and allow to evaporate, about 5 minutes.
    2 lb cherry tomatoes, 1/3 cup white wine, salt and pepper to taste
  • On a cutting board, julienne the basil and add it to the pan; stir to combine; remove from the heat; place in a bowl and set aside.
    8 basil leaves
  • Place the saucepan back on the stove and add the pasta; add enough water to barely cover the pasta; add coarse salt and stir.
    1 1/2 quarts water, coarse salt to taste
  • Stir the pasta often and add water, if needed, until the pasta is cooked "al dente", about 15 minutes, depending on the type of pasta. If you find that the water hasn't been completely absorbed, feel free to remove the excess with a ladle or turn the heat a little higher to evaporate the extra.
    1 lb pasta
  • Add the tomato sauce and stir to combine; add the butter and combine; add the cream and stir to combine (for creamier texture).
    2 lb cherry tomatoes, 2 tbsp butter, 2 tbsp cream
  • Remove the saucepan from the heat; place the pasta in a large bowl and sprinkle with rated Parmesan cheese. Serve immediately. The pasta will be very creamy and decadent. A true comfort food. So, buon appetito! I hope you enjoy.
    Parmesan cheese


                                    Tomatoes and fresh flowers displayed on a Bruna's Table wooden tray.My husband made this beautiful display sign and I couldn’t wait to show it off! And this is also my teaser picture for the week.
The name pasta risottata refers to the technique of cooking pasta: it is basically cooked just like risotto, by barely covering the pasta with water and adding more, little by little, allowing the pasta to absorb just enough to get al dente.
The benefit of this technique is that all the starches released by the pasta while cooking will remain in the pot, instead of escaping during the draining process, making the sauce very decadent and saucy.
The plus is that you don’t have to use a strainer, so there’s less clean-up!
The servings on this dish are by Italian standards and one package of dry pasta (1lb) can easily feed four people and can be considered a complete meal, especially if paired with a veggie side.
Calories: 522kcal
Course: Main Course, Side Dish, Snack
Cuisine: Italian
Keyword: comfort food, easy pasta, fresh tomato sauce, healthy pasta, italian pasta, one-pan pasta, pasta, pasta risottata, quick pasta, tomato and basil pasta sauce, tomato and basil sauce, tomato sauce


Serving: 1.25cup | Calories: 522kcal | Carbohydrates: 82g | Fat: 11.5g | Saturated Fat: 4.05g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 3mg | Fiber: 5.5g | Sugar: 3.3g

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