One Pan Pasta


12 oz. linguine or fettuccine pasta
12 oz. cherry tomatoes, halved
1 small yellow onion, thinly sliced
3-4 cloves of garlic, minced
1/8-1/4 tsp. red pepper flakes
3-4 sprigs basil, chiffonade*
2 T. extra-virgin olive oil
Kosher salt & ground black pepper
4½ c. chicken stock
3 T. Kerry Gold butter*
1/4-1/3 c. heavy whipping cream*
1/3 c. freshly grated Parmesan cheese*


*When adding the last 3 ingredients you can adjust as per taste.


Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, ¼ teaspoon pepper, and chicken stock in a large straight-sided skillet-the linguine should lay flat. (The wide skillet also allows the proper ratio of water to cook off versus being absorbed by the pasta, which is critical to properly cooked pasta.)

Bring to a boil, uncovered, over medium high heat. Boil mixture, stirring and turning pasta frequently with tongs or a fork, until the pasta is al dente and the water has nearly evaporated, about 9 minutes.

Check the pasta for doneness a minute or two early. If pasta is cooked to your liking; the mixture should seem a little soupy. At this point, move the pasta to one side of pan to work with sauce. Add butter to sauce and whisk continuously until butter is melted. Add cream and cheese and continue whisking until smooth. Incorporate with the rest of the pasta.

Season to taste with salt and garnish with additional basil. Serve with fresh Parmesan.