Smashing some of the tomatoes as they cook helps create a fresh chunky sauce. Try keeping some tomatoes whole, for a flavorful bursting surprise in each bite.
1. Heat ½ cup oil in a large heavy pot over low. Add garlic and cook, stirring often with a wooden spoon, until softened but not browned, about 2 minutes.
2. Increase heat to medium and add tomatoes, basil sprigs, red pepper flakes, and 1½ tsp. salt. Cook, stirring to coat, until some of the tomatoes begin to burst and release their juices, about 4 minutes. Smash some but not all of the tomatoes with the spoon to help release their liquid, then continue to cook, stirring occasionally, until a chunky, thickened sauce forms (about half the tomatoes should still be intact), 10–12 minutes. Taste and add sugar if sauce is too tart and add more salt if needed. Pluck out and discard basil sprigs.
3. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
4. Drain pasta, add to pot with sauce, and cook, stirring, until coated, about 1 minute. Remove from heat and stir in 1 oz. Parmesan.
5. Divide pasta among bowls; drizzle with oil. Top with more Parmesan and 1 cup basil leaves.
Crumbly blue cheese, zesty lemon, and a creamy base with DaVinci Fettuccine is the perfect weeknight dinner and can be made in only 20 minutes.
This recipe is a perfect vegetarian alternative to your classic Sunday bolognese, and it tastes just as delicious. It is blazing with healthy nutrients and bursting with outstanding flavor. This recipe is perfect for a family dinner and is very simple to make. And what's even better, is that the copped cauliflower provide a texture so similar to ground meat that you can barely find the differnce.