Ingredients
linguine
½ c onion, diced
1 tbsp garlic, minced
2 tsp italian seasoning
1 tbsp tomato paste
2 tbsp butter
1 tbsp flour
⅔ c chicken broth
1 ¼ c heavy cream
¼ c sun dried tomatoes, diced
½ c pecorino romano
½ c pasta water
2 tbsp fresh basil
salt and pepper, to taste
Directions
Step 1
Add a large pot of water to stove on high heat. While waiting for the water to boil, start the sauce.
Step 2
Add a dash of olive oil to sauce pot on medium heat.
Step 3
Add in onions, cook until translucent.
½ c onion, diced
Step 4
Add in garlic and spices. Cook until fragrant.
1 tbsp garlic, minced
2 tsp italian seasoning
salt and pepper, to taste
Step 5
Add in tomato pasta and butter.
1 tbsp tomato paste
2 tbsp butter
Step 6
Once the butter is melted, whisk in flour. Cook until there is no flour smell (about 2 minutes).
1 tbsp flour
Step 7
Whisk in broth, heavy cream, and sun dried tomatoes. The sauce should begin to thicken. Turn the heat to low and add in the pecorino romano. Stir occasionally.
⅔ c chicken broth
1 ¼ c heavy cream
¼ c sun dried tomatoes, diced
½ c pecorino romano
Step 8
Add salt to the boiling water. Add pasta and 2 minutes less than al dente.
linguine
Step 9
Add pasta water and basil to sauce. The sauce might be thinner at this point - it will thicken up when the pasta is added.
½ c pasta water
2 tbsp fresh basil
Step 10
Strain pasta and add to the sauce.
Step 11
Cook for an additional minute or two. Stirring frequently.
Step 12
Serve immediately and enjoy!
