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
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