Margherita Pasta with Cream Sauce - As Seen on Essence Eats


Yields: 5-6 servings


  • 1 pound of angel hair pasta

  • 2 tablespoons of olive oil

  • 6 Roma tomatoes, chopped

  • 4 cloves garlic, chopped

  • 1 cup of chicken broth

  • 2 cups of heavy cream

  • 1 cup of asiago cheese, grated

  • 1 cup of parmesan cheese, grated

  • Red chili flakes

  • Salt

  • Cracked black pepper

  • ½ cup of ricotta cheese

  • ¼ cup of fresh basil, chopped


  1. Cook angel hair pasta according to directions.  Drain and set aside.

  2. Over medium heat in a large skillet, sauté tomatoes and garlic in olive oil for five minutes.

  3. Add chicken broth into the skillet.  Turn heat to low and whisk in heavy cream.  Add cheeses and whisk until mixed thoroughly.

  4. Simmer sauce until cheese is completely melted.

  5. Stir in pasta, and season with red chili flakes, salt, and pepper.  Toss pasta and seasonings with cream sauce.

  6. Garnish with dollops of ricotta cheese and basil.