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tubular noodles nyt

Tubular Noodles NYT

Discover the magic of tubular noodles NYT in your kitchen. This creamy, flavorful dish is perfect for weeknight dinners or special occasions. Easy to make and unforgettable to taste.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 12 oz tubular noodles (penne or rigatoni)
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • 1 cup heavy cream
  • 1 tsp smoked paprika
  • to taste Salt and pepper
  • as needed Fresh basil leaves for garnish
  • to taste Grated Parmesan cheese optional

Equipment

  • Large Pot
  • Deep Skillet
  • Wooden Spoon
  • Colander
  • Cooking Utensils

Method
 

  1. Bring a large pot of salted water to a boil. Add the tubular noodles and cook according to the package instructions until al dente. Drain and set aside.
  2. In a deep skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Toss in the minced garlic and cook for another minute until fragrant.
  4. Pour in the crushed tomatoes and stir well. Let the mixture simmer for 5 minutes.
  5. Stir in the heavy cream and smoked paprika. Season with salt and pepper to taste.
  6. Add the cooked tubular noodles to the skillet and toss gently to coat with the sauce.
  7. Garnish with fresh basil leaves and grated Parmesan cheese if desired. Serve hot.

Nutrition

Calories: 450kcalCarbohydrates: 50gProtein: 12gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 400mgPotassium: 500mgFiber: 3gSugar: 6gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 10mg

Notes

For a dairy-free version, swap heavy cream with coconut milk. Use shallots instead of onions for a milder flavor. Replace smoked paprika with red pepper flakes for a spicy kick. To enhance flavor, toast the noodles lightly in the oven before boiling them. This adds a delightful nuttiness to the dish. Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for up to three months. Reheat gently with a splash of water.
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