A cozy one-pot pasta where rich caramelized tomato, garlic and sharp Cheddar create a creamy, tangy mac-and-cheese-style dish topped with crisp buttery panko crumbs.
By mansi
Servings
5
4 tbsp unsalted butter
0.5 cup panko bread crumbs
2 tsp salt
6 cup water
4.5 oz double-concentrated tomato paste
3 clove garlic cloves
0.5 tsp smoked paprika
0.01 tsp ground cayenne
1 lb short pasta
8 oz sharp yellow Cheddar cheese
Calories
650 kcal
Protein
25g
Carbs
78g
Fat
26g
Fiber
4g
Sugar
6g
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Breadcrumb topping
1. In a large Dutch oven or heavy pot, melt part of the butter over medium heat. Add the panko and a pinch of salt and toast, stirring, until golden, 2 to 5 minutes. Scrape into a small bowl and set aside, leaving any little browned bits in the pot.
1 tbsp unsalted butter,
0.5 cup panko bread crumbs,
2 tsp salt
Tomato base
2. To the same pot, add the remaining butter, tomato paste, garlic, smoked paprika and cayenne, if using. Set over medium heat and stir until the butter is melted and the tomato paste is a shade darker and sticking to the pot, 5 to 7 minutes.
3. Add the water and measured salt to the pot and bring to a boil over high heat.
2 tsp salt,
6 cup water
4. Add the pasta, reduce the heat to medium, and simmer, stirring and scraping often to keep the pasta from sticking, until the pasta is just tender and the liquid is stewy, 8 to 12 minutes. If the pasta looks dry at any point, add a splash of water.
6 cup water,
1 lb short pasta
Finish and serve
5. Turn off the heat. Add the Cheddar and stir just to distribute. Cover and let sit for about 3 minutes, then uncover and stir until the cheese is melted and the sauce is thick and glossy. Taste and adjust salt and cayenne, then serve right away, topping each bowl with the toasted breadcrumbs.
0.5 cup panko bread crumbs,
2 tsp salt,
0.0 tsp ground cayenne,
8 oz sharp yellow Cheddar cheese
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By mansi