Pasta al Pomodoro

Cook the pasta in plenty of salted water until al dente, reserving a little pasta water.

While it cooks, prepare the sauce by sautéing the aromatics, vegetables, meat, or other base ingredients.

Add tomatoes, cream, cheese, broth, or another liquid base and reduce the sauce to the desired consistency.

Transfer the pasta to the sauce and toss well, adding a little pasta water for a creamy texture.

Warm everything together for 1–2 minutes so the pasta absorbs the sauce without overcooking.

Serve immediately with cheese, herbs, olive oil, or freshly ground pepper.