Description
Lumache pasta, shaped like little snail shells, perfectly captures rich sauces. This recipe features lumache in a hearty tomato cream sauce with garlic, herbs, and Parmesan.
Ingredients
Scale
- 12 oz lumache pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 (15 oz) can crushed tomatoes
- 1/2 cup heavy cream
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, for garnish
Instructions
- 1. Bring a large pot of salted water to a boil and cook lumache pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
- 2. In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, and sauté for 1 minute until fragrant.
- 3. Stir in crushed tomatoes, Italian seasoning, salt, and pepper. Simmer for 5–7 minutes.
- 4. Reduce heat and stir in heavy cream. Simmer for 2–3 minutes until the sauce thickens slightly.
- 5. Add drained pasta to the sauce, tossing to coat. Add a splash of reserved pasta water if needed.
- 6. Stir in Parmesan cheese and mix until melted and creamy.
- 7. Serve warm, garnished with fresh basil or parsley.
Notes
- Lumache’s curved shape makes it ideal for catching chunky sauces or creamy mixtures.
- Add sautéed mushrooms, spinach, or Italian sausage for extra flavor.
- Store leftovers in the fridge for up to 3 days and reheat with a splash of cream or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 6g
- Sodium: 460mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 35mg
Keywords: lumache pasta, creamy tomato sauce, Italian pasta, easy dinner