Creamy Tomato Pasta with Crispy Sage Breadcrumbs
Ingredients
- 1 poundpasta
- 4 tablespoonbutter
- 12 leavesfresh sage
- ¾ cuppanko breadcrumbs
- 3 clovesgarlic
- 1 28-ounce cancanned crushed tomatoes
- ½ cupheavy cream
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- ¾ cupparmesan cheese
Prep
- 01
Mince 3 cloves garlic.
- 02
Roughly chop or tear 12 fresh sage leaves.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9-12 minutes depending on shape. Reserve 1 cup pasta water, then drain.
- 02
Meanwhile, melt 2 tablespoons butter in a large skillet over medium heat. Add panko breadcrumbs and sage leaves, stirring often until golden and fragrant, about 3-4 minutes. Transfer to a plate.
- 03
In the same skillet, melt remaining 2 tablespoons butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- 04
Pour in crushed tomatoes, salt, black pepper, and red pepper flakes. Simmer for 5 minutes, stirring occasionally.
- 05
Stir in heavy cream and bring to a gentle simmer for 2 minutes.
- 06
Add cooked pasta to the sauce and toss to coat, adding pasta water a splash at a time until the sauce is silky and coats the noodles.
- 07
Divide pasta among bowls, top with crispy sage breadcrumbs and parmesan cheese, and serve immediately.
Spice Tips
The recipe has gentle warmth from red pepper flakes, which you can increase to 1/2 teaspoon if you prefer more heat. A pinch of fresh nutmeg stirred into the cream adds subtle depth. Finish with a handful of fresh basil for brightness.
For a lighter version, substitute Greek yogurt for the heavy cream. The sage breadcrumbs can be made up to 2 hours ahead and stored in an airtight container.