1largeshallot or 1 small yellow onion, finely chopped
3garlic cloves, minced, or 1 teaspoon garlic powder
1(6-ounce) (4.5-ounce) tube tomato paste
1/2 pound (about 2 1/2 cups)rotini or other pasta
1cupwhole milk
2cupswater
2tspkosher salt
1/4tspfreshly ground black pepper
1/4cupgrated Parmesan
Optional additions: cooked or thawed frozen vegetables, such as broccoli or cauliflower; soft greens, such as spinach or escarole; and/or cooked protein, such as chopped or shredded chicken, or ground beef, turkey, or chicken
Instructions
Combine shallot, garlic, tomato paste, pasta, milk, water, salt, and pepper in a large pot. Bring to a boil over high heat, then reduce to medium to simmer. Do not walk away! You need to stir very frequently to prevent the pasta from scorching.
Cook according to the cooking time on your package of pasta, until the pasta is tender (take a bite!) and the sauce is thick and creamy. If your sauce gets too thick before the pasta is cooked, stir in another splash of water.
Stir in Parmesan cheese and any optional additions if desired. Serve.
Notes
No shallots, onions, or garlic? Just omit them! This pasta is still great without them.
If you can’t find tomato paste, you can use canned tomatoes or even a premade jarred tomato sauce here Use 1 1/2 cups, reduce the amount of water to 1 1/2 cups, and reduce the salt to 1 teaspoon to account for the salt that will be in the pasta sauce.
I made this recipe using chickpea pasta and do not recommend it—it altered the texture of the pasta sauce, making it grainy and unpalatable.