A creamy and quick main course with tomato, cream, and mozzarella melting in the pan: simple, tasty, and ready in a few minutes.
Some recipes are born to be prepared on the fly and end up becoming a small household ritual. The melting whipping pasta is exactly like that: a few ingredients, a pan on the stove and the aroma of garlic and tomato filling the kitchen while the pasta water boils.
Traditionally made with paccheri, but I chose mezze maniche, perfect for capturing all the creamy sauce based on cream and transforming, off the heat, into a melting magic thanks to the mozzarella.
It’s the classic “save lunch” or “save dinner” main course, ideal when you have little time but don’t want to miss out on something truly good, satisfying, and delicious until the last forkful.
Before moving on to the recipe, here are other ideas for quick and tasty main courses:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 540.17 (Kcal)
- Carbohydrates 38.68 (g) of which sugars 2.48 (g)
- Proteins 19.45 (g)
- Fat 34.87 (g) of which saturated 12.50 (g)of which unsaturated 6.85 (g)
- Fibers 3.41 (g)
- Sodium 1,266.33 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz pasta (mezze maniche, paccheri or similar)
- water
- coarse salt
- 14 oz tomato pulp
- 1 tbsp extra virgin olive oil
- 1 clove garlic
- 2/3 cup heavy cream
- 2 tbsp butter
- 4.4 oz mozzarella
- grated parmesan
Tools
- 1 Pot
- 1 Pan
Preparation
Put a pot with plenty of water on the stove and add a handful of coarse salt. Bring to a boil and cook the pasta according to the package instructions (for this type at least 14-15 minutes).
Meanwhile, in a non-stick pan with slightly high edges, pour a drizzle of extra virgin olive oil and add the garlic clove cut into four large pieces. Let it sauté gently. When it is golden, add the chopped tomato pulp, adjust the salt, and let it cook for a few minutes, lightly mashing the tomato with a fork.
When the sauce has slightly reduced, remove the garlic and add the heavy cream. Mix well and let it cook for another 3-4 minutes, until the sauce is creamy and well bound again. At this point, turn off the heat and keep the sauce aside.
When the pasta is cooked, bring the pan with the sauce back to the stove on high heat. Drain the pasta with a slotted spoon and transfer it directly into the sauce.
Turn off the heat and, with the stove off, add the mozzarella cut into pieces. Finish with a good sprinkle of grated parmesan.
Mix well until the pasta becomes creamy and stringy. At this point, you can plate and enjoy immediately while it’s still hot and irresistible.
Final Notes and Tips
Right Mozzarella: for a super stringy effect, use mozzarella well chilled from the fridge and always add it off the heat.
Pasta Shape: if you don’t have mezze maniche, paccheri or rigatoni are perfect for capturing the creamy sauce.
“Mashed” Tomato: mash the pulp with a fork in the pan for a more rustic and enveloping result.
FAQ (Questions and Answers)
Can I use a different type of cream?
Yes, you can use fresh liquid cream for an even creamier result or a vegetable version if you prefer a lighter preparation.
Can it be prepared in advance?
It’s a pasta that gives its best when freshly made. If you need to prepare it ahead by a few minutes, keep the sauce warm and add mozzarella and parmesan only at the last, before serving.
