Cheesecake Factory Pasta Napoletana Recipe

Pasta Napoletana is a classic Italian pasta dish that originates from the city of Naples. It is a simple and delicious dish that combines pasta with a tomato-based sauce, usually made with San Marzano tomatoes, garlic, onions, and herbs like basil or oregano. The sauce is typically simmered for several hours to develop a rich, deep flavor that complements the pasta perfectly. The dish is then topped with grated Parmesan cheese and fresh basil leaves to add a finishing touch.

While there are many variations of Pasta Napoletana, the basic ingredients remain the same. The key to making a great Pasta Napoletana is to use high-quality ingredients and to let the sauce simmer for a long time to allow the flavors to meld together.

To make a recipe that is similar to the one served at the Cheesecake Factory, we will need to modify the recipe slightly. Here is a recipe for Pasta Napoletana that is similar to the one served at the Cheesecake Factory:

Ingredients:

• 1 pound spaghetti
• 1 can (28 ounces) crushed San Marzano tomatoes
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 6 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon red pepper flakes
• Salt and pepper, to taste
• 1/4 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• Fresh basil leaves, for garnish

Instructions:

1. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
2. In a large skillet or saucepan, heat the olive oil over medium heat. Add the onion and sauté until softened and translucent, about 5 minutes. Add the garlic and sauté for another minute, or until fragrant.
3. Add the crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper to the pan. Bring the sauce to a simmer and let it cook for 30-45 minutes, stirring occasionally.
4. Add the heavy cream to the sauce and stir to combine. Let the sauce simmer for another 10 minutes.
5. Add the cooked spaghetti to the pan and toss with the sauce until the pasta is well coated. Cook for another 2-3 minutes, or until the pasta is heated through.
6. Add the Parmesan cheese to the pan and toss with the pasta until the cheese is melted and the sauce is creamy.
7. Serve the Pasta Napoletana hot, garnished with fresh basil leaves.

This recipe yields a rich and flavorful Pasta Napoletana that is similar to the one served at the Cheesecake Factory. The addition of heavy cream and Parmesan cheese gives the sauce a creamy and slightly tangy flavor that balances perfectly with the sweetness of the San Marzano tomatoes.

Overall, Pasta Napoletana is a simple yet delicious pasta dish that is perfect for a weeknight dinner or a special occasion. By using high-quality ingredients and letting the sauce simmer for a long time, you can create a rich and flavorful sauce that will elevate any pasta dish.

Pasta Napoletana

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Ingredients

  

• 1 pound spaghetti
• 1 can 28 ounces crushed San Marzano tomatoes
• 2 tablespoons olive oil
• 1 medium onion chopped
• 6 cloves garlic minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon red pepper flakes
• Salt and pepper to taste
• 1/4 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions

 

• Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
• In a large skillet or saucepan, heat the olive oil over medium heat. Add the onion and sauté until softened and translucent, about 5 minutes. Add the garlic and sauté for another minute, or until fragrant.
• Add the crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper to the pan. Bring the sauce to a simmer and let it cook for 30-45 minutes, stirring occasionally.
• Add the heavy cream to the sauce and stir to combine. Let the sauce simmer for another 10 minutes.
• Add the cooked spaghetti to the pan and toss with the sauce until the pasta is well coated. Cook for another 2-3 minutes, or until the pasta is heated through.
• Add the Parmesan cheese to the pan and toss with the pasta until the cheese is melted and the sauce is creamy.
• Serve the Pasta Napoletana hot, garnished with fresh basil leaves.