Gigli Pasta in Tomato & Cream Sauce
Looking for a pasta dish that feels both comforting and special? Gigli Pasta in Tomato & Cream Sauce has all the makings of a new favorite. This fun Tuscan pasta shape is tossed in a velvety smooth tomato, cream, and parmesan sauce, coating every ruffled curl of pasta.
Italian Translation: Gigli Pasta con Creama di Pomodoro
Region of Origin: Gigli pasta originated in Toscano
Wine Pairing Suggestion: Primativo
Category: First Course [‘Primi’]
Michelle’s Cucina
A note from my kitchen to yours.
I thought cooking with Gigli pasta would be fun to try (thank you, Trader Joe’s!). Gigli originated in Toscana, and in Italian it means “little bells” — which is exactly what this pasta resembles. This dish is nothing too fancy, just a cozy bowl of comfort that’s incredibly satisfying. Half the recipe and it’s perfect for a date night for two. If you want to elevate things a bit, swap in an Infused EVOO or a Flavorful Compound Butter — little tweaks that make a big difference.
What You’ll Need to Make Gigli Pasta in Tomato & Cream Sauce:
- Extra Virgin Olive Oil
- Tablespoon Unsalted Butter
- Shallot
- Garlic Cloves
- Vegetable Broth (or water)
- Tomato Paste
- Heavy Cream
- Salt
- Lemon Juice
- Parmesan Cheese
- Gigli Pasta, or another pasta shape you prefer
Equipment & Tools for Gigli Pasta in Tomato & Cream Sauce:
- Large Pot
- Large Saucepan
- Whisk
How to Make Gigli Pasta in Tomato & Cream Sauce:
Step 1: Cook the Pasta.
In a large pot, bring 16-20 cups water (4-5 quarts) to a rolling boil. Add 1 - 1 ½ T sea salt and the dry pasta and cook 2 minutes LESS than the instructions on the label.
STEP 2: START the Sauce.
While the Pasta is cooking, let’s make the sauce! In a large saucepan, heat EVOO and butter on medium heat for 2-3 minutes. (elevate with Everyday EVOO Infusions or Flavorful Compound Butter ). I used a Basil compound butter here.
Step 3: Add Flavors.
Add minced shallot and cook for 2 minutes; then add garlic and heat an additional minute. Add vegetable broth (or water) and let evaporate by heating 2 minutes
Step 4: Add the Tomato & Cream.
Add tomato paste and gently whisk to combine. Whisk in cream and salt, increasing heat to med-high, and bring to a low boil. Then reduce heat to medium-low and cook for 5-6 minutes, stirring occasionally. Whisk in lemon juice until incorporated.
Step 4: Add the Cheese.
Remove from heat and whisk in parmesan cheese.
Step 5: Combine & Gently Toss.
Once pasta is ready, reserve ½ cup of the pasta water. Then drain the pasta. Add pasta to tomato cream sauce, with ¼ cup of the reserved pasta water. Gently toss to combine, and cook 2 minutes until linguine is coated with sauce and fully cooked. If needed, add the remaining ¼ cup reserved pasta water.
How to Serve Gigli Pasta in Tomato & Cream Sauce:
Serving & Garnish Tips:
- Serve with parmesan cheese and fresh basil
- Half the recipe for a perfect date night for two
Special Instructions:
- Feel free to serve with other pasta shapes you prefer – penne, rigatoni, or alike.
- The vegetable broth can easily be substituted with water
La Vita, Simplified:
- Make-Ahead Tip: The sauce can be made up to 2 days ahead and reheated gently on the stovetop.
- Pasta Water Trick: Always reserve pasta water! It’s excellent for adjusting consistency.
GIGLI PASTA IN TOMATO & CREAM SAUCE
Equipment
- Large Pot
- Large Saucepan
- Whisk
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil - See below for EVOO Variations Recipe (Chili or Basil)
- 1 Tablespoon Unsalted Butter - See below for Compound Butter Recipe (Basil)
- 1 ½ T Shallot, minced
- 2 Garlic Cloves, minced
- 2 Tablespoons Vegetable Broth, or water
- ¼ cup Tomato Paste
- 1 cup Heavy Cream
- ½ teaspoon Salt
- 2 teaspoons Lemon Juice
- ½ cup Parmesan Cheese, grated - Plus more for garnish
- 8 oz Gigli Pasta - or another pasta shape you prefer. Usually this is ½ of a standard package (16 oz) of dried pasta
Instructions
- In a large pot, bring 16-20 cups water (4-5 quarts) to a rolling boil.
- Add 1 - 1 ½ T sea salt and the dry pasta and cook 2 minutes LESS than the instructions on the label.
- While the water is boiling and pasta is cooking, let’s make the sauce! In a large saucepan, heat EVOO and Butter on medium heat for 2-3 minutes.
- Add minced shallot and cook for 2 minutes; then add garlic and heat an additional minute.
- Add vegetable broth (or water) and let evaporate by heating for 2 minutes.
- Add tomato paste and gently whisk to combine.
- Whisk in cream and salt, increasing heat to med-high, and bring to a low boil.
- Reduce heat to medium-low and cook for 5-6 minutes, stirring occasionally.
- Whisk in lemon juice until incorporated; then remove from heat and whisk in parmesan cheese.
- Once pasta is ready, reserve ½ cup of the pasta water. Then drain the pasta.
- Add pasta to tomato cream sauce, with ¼ cup of the reserved pasta water
- Gently toss to combine, and cook 2 minutes until gigli pasta is coated with sauce and fully cooked. If needed, add the remaining ¼ cup reserved pasta water
- Buon Appetito!
Notes
- Serve with parmesan cheese and fresh basil
- Half the recipe for a perfect date night for two
- Feel free to serve with other pasta shapes you prefer – penne, rigatoni, or alike.
- The vegetable broth can easily be substituted with water
- You can elevate and experiment with Everyday EVOO Infusions or Flavorful Compound Butter
- Make-Ahead Tip: The sauce can be made up to 2 days ahead and reheated gently on the stovetop.
- Pasta Water Trick: Always reserve pasta water! It’s excellent for adjusting consistency.
More Italian Favorites:
Keep the flavors going with these hand-picked recipes from An Italian Kitchen.
SHARE YOUR CREATION!
Tag @AnItalianKitchen and bring your cucina to mine.