Welcome to my kitchen! Today I want to reveal how to prepare Tomato Risotto Pasta, a main course that will win you over at the first bite. The secret of this preparation lies entirely in the cooking method: the pasta cooks directly in the sauce, just like a risotto, releasing its starch and creating a velvety and irresistible consistency without needing to add cream.
It is a recipe that speaks of cooking with love and how, with a few genuine ingredients, you can bring a little magic to the table. In this version, the addition of Asiago cheese at the end of cooking creates a dreamy cheesy effect. Perfect for those who want to live well without giving up the good flavors of the past, this pasta is sure to become one of your favorite “dinner saviors.”
If you love risotto-style first courses, try the risoni with peas, the stars with pumpkin, the risoni with zucchini, or the creamy and cheesy pasta with pumpkin!
HERE you can find all my first courses.
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OTHER CHEESY FIRST COURSES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for preparing Tomato Risotto Pasta
- 11.29 oz small pasta
- 1 onion
- 14.11 oz tomato sauce
- to taste salt and chili pepper
- Some leaves basil
- 4 tbsps extra virgin olive oil
- 3.53 oz Asiago cheese
Steps for preparing Cheesy Risotto Pasta
Start by sautéing the finely chopped onion in a casserole with a drizzle of extra virgin olive oil. When it becomes golden and fragrant, add the tomato sauce, season with salt, and add a pinch of chili pepper if you like a spicy touch. Let it flavor for a few minutes: this will be the perfect base for a cheesy risotto pasta full of taste.
Pour the small pasta directly into the casserole with the sauce and mix well to let it absorb the flavors. Begin adding hot water little by little, just like you would for a risotto, stirring often. This method allows you to obtain a creamy risotto pasta without added fats, thanks to the starch naturally released during cooking.
When the pasta is cooked and still well coated with its dressing, turn off the heat. Add fresh basil, adjust the salt, and add diced Asiago cheese (or your preferred cheese). Stir energetically and let it rest for a couple of minutes: the result will be a cheesy risotto pasta that is finger-licking good.
Tips for a Perfect Result
Always Boiling Water: For perfect risotto-style cooking, the water must be boiling; if you add it cold, you would stop the pasta’s cooking and not achieve the desired creaminess.
Stir Often: Just like for risotto, movement helps the pasta release the starch that will become your natural “binder” for the sauce.
The Choice of Pasta: Use shapes that have similar cooking times and are of good quality to prevent them from overcooking during the process.
Variations
Change Cheese: If you don’t have Asiago, you can use smoked scamorza for a strong touch, or stracchino if you want a pasta that’s more “cream and less string.”
Mediterranean Flavor: Add a tablespoon of capers or taggiasca olives in the initial sauté to give a flavor boost.
Crispy Touches: Before serving, you can sprinkle toasted breadcrumbs in a pan with a drizzle of oil to create a contrast with the pasta’s softness.
Storage
In the Refrigerator: If there are leftovers, you can store them in an airtight container in the refrigerator for a day.
How to Reheat: When consuming it, add a drop of water or milk and heat it in a pan over low heat to make the cheese stringy again.
Freezing Not Recommended: Since it’s a pasta very rich in starch and cheese, freezing would alter its texture too much.
Now It’s Your Turn!
I hope you enjoy this Tomato Risotto Pasta as much as I do! It’s incredible how a small change in the cooking method can make such a big difference. What is your favorite pasta shape for these creamy recipes?
If you make this recipe, take a photo and share it on social media tagging me: I love to see your cheesy creations and repost them! Leave me a comment below to let me know if you liked it.
FAQ (Questions and Answers)
What type of pasta is best to use?
Short shapes like ditalini, shells, or half sleeves are ideal because they perfectly capture the creamy sauce.
Can I use vegetable broth instead of water?
Yes, broth will give even more flavor to the pasta, but make sure it isn’t too salty to not overpower the taste of the tomato.
How do I know how much water to add?
Add a ladle at a time: the pasta should always be just covered, but not “drowned” in the liquid.
