革命｜トマトペーストで作る秒速【クリームパスタ】ショート動画で1000万再生のリピ確定パスタ！

革命｜トマトペーストで作る秒速【クリームパスタ】ショート動画で1000万再生のリピ確定パスタ！

Adding 15g of tomato paste… I’ll add a lot of parsely The thickness of the sauce is like this. Hi, I’m chef Fabio. I’m gonna make spaghetti with tomato sauce today. These are today’s ingredients. spaghettini/ tomato paste/ fresh cream/ parsely/ grana padano/ butter

As it’s getting cold recently, so I’m gonna make spaghetti with tomato sauce today. This is the popular pasta I posted on Youtube short. It’s been watched 7 million times now. So, I’ll tell you how to make it. It’s surprisingly difficult to have a good balance. So, I’ll the secret to make it right.

I’ll make the tomato sauce first. I’ll add butter first. This is unsalted butter, but you can also use the salted one. You have to be careful for the total amount of salt. Heating up… Today, I’m not gonna use extra virgin olive oil. It’s rare.

I imagine this pasta as the pasta in North Italia in Winter. They tend to use butter rather than extra virgin olive oil. So, I’ll use butter today. After the butter has been melted, I’ll add 15g of tomato paste. I’ll stir-fry the tomato paste firmly.

The reason for this is that the smell of tomato will be brought out. If you start to smell the tomato flavor, then you should add fresh cream into it. I’ll mix them firmly so that the tomato paste will be well-mixed with the fresh cream. I’ll boil this once.

After it’s been boiled once, I’ll turn off the heat. Look at this, it’s already the tomato sauce! The secret of this pasta is turning off the heat after the sauce is once boiled. If you keep heating up the sauce, the sauce will get too thick to eat.

If you use the fresh cream, you shouldn’t heat it up that much. I’m gonna taste it to decide how much salt I’m gonna add. This is already so delicious that I don’t actually need to add cheese. The thickness of the fresh cream depends on your taste.

I’ll boil the spaghettini as I finished making the sauce. Penne, paccheri, tagliatelle also go well together. Anyway, I’ll boil the spaghettini today. Making tomato sauce with a whole tomato is more difficult than using tomato paste.

The reason is basically tomato paste is whole tomato being boiled down and salt. So, you don’t have to heat it up for a long time. I prefer the tomato paste of Mutti but you can use any tomato paste you like.

I’m not gonna add other ingredients today but you can add canned crab or seafood you like. The sauce is this thick so you shouldn’t heat it up too much. Adding the boiled spaghettini… Then, I’ll turn on the very low heat so that the sauce is not gonna be too thick.

Like, I’ll heat up and boil down the sauce a little bit. Then, I’ll add parsley finally. I usually use italian parsely but today’s sauce is so thick and strong that it’s too light. So, I’ll use Normal parsely today. The thickness is now like this.

Turn off the heat after the spaghettini is well coated with the sauce. Then, I’ll grate the grana padano. I’ll melt the heat with the left-over heat. See, it looks delicious, right? You can use the cheese you like or if you like the light taste, you don’t need it.

Spaghettini with the tomato cream sauce. Itadaki masu. The balance of tomato and fresh cream is the best. Subtitle The flavor of parsely is doing a great job. White wine is going well! This is the wine in Niigata which my student gave me in cooking class. Thank you. Gochisou samadesu.

This recipe is so easy but delicious too. I want you to make it! Thank you for always leaving a comment. See you in the next video.

ショート動画で総再生1000万回越えの大好評トマトクリームパスタです👨‍🍳
旨味が凝縮したトマトペーストだからこそできる濃厚な味わいがあり、あっという間にソースも完成するので最強の革命パスタですよ✨🍝

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TikTokでは何故か世界で論争も起きてるので是非見てみてくださいw
♪　https://www.tiktok.com/@chef.fabio

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◆トマトペーストのクリームパスタ◆
材料
スパゲッッティーニ　70g
トマトペースト　15g
無塩バター　20g
生クリーム　100cc
パセリ　6g
塩　適量
グラナパダーノ　適量　※粉チーズでも可

作り方
①フライパンにバターを溶かしトマトペーストを加え炒める。
②生クリームを加え塩で賞味しておく。
③２リットルの鍋に対して30gの塩を加えたパスタ湯でパスタを茹でソースを合わせる。
④最後にパセリのみじん切りを加え火を止めチーズを入れ混ぜ合わせ盛り付ける。

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