Deputy Editor Vivian Zhou has been keeping this delicious secret to herself… but she’s ready to share her hack to the best, restaurant-quality tomato cream pasta with you now.
You may have seen my Instagram story or food posts, or you may have heard through the grapevine that I cook a lot. Or maybe I’m tooting my own horn and you have no idea who I am. But I’m coming out with a confession– that delicious creamy tomato pasta sauce is not made from scratch, no. It’s not store-bought pasta sauce either, because that never tastes right. I know people love using vodka sauce or tomato sauce from the jar, but that always felt like a cop-out to me. So what do I do to make my sauce? Two words: Trader Joe’s.
Now I swear this isn’t an ad and we aren’t affiliated with Trader Joe’s (though we wish we were). But the KEY ingredient to a simple, 5-10 minute, delicious pasta dish is Trader Joe’s Creamy Tomato Soup. I know, you’re thinking, SOUP??? But trust me on this. Next time you go to Trader Joe’s or a friend asks if you want anything from there, ask for the creamy tomato soup– I prefer the low sodium version because it’s healthier. Then do this:
- Cook any type of pasta you want, doesn’t matter what shape, until it’s not completely cooked (around 2-3 more minutes left until it’s done).
- While the pasta is cooking, cut up the veggies and proteins you want to put in your pasta. Some combinations I have tried: sausage and broccoli, sausage and spinach, and zucchini and salmon (thinly sliced). Sometimes I also add some tomatoes to make it feel like I made this sauce from fresh tomatoes.
- Add all the ingredients you just prepared into the pan with some olive oil and toss it around.
- When the pasta is done, drain it and put it in the pan with all the ingredients.
- Pour in as much tomato soup as you think is appropriate– I usually do enough to drench everything in the pan and a little more.
- Cook on high heat until the creamy tomato soup is reduced to a creamy tomato sauce. Make sure you’re stirring everything around so nothing burns in the process.
- Voila! You’ve made a delicious pasta that took next to no time and now everyone is calling you a chef. Culinary schools scream your name. Gordon Ramsay is begging for your attention.
pasta via bwog staff