The original “Pizza Margherita” was named after the Queen of Italy and was designed to be a symbol of Italian unification (the colors of the dish are red, white, and green, like the Italian flag). Margherita Pasta brings the same colors and flavors, but without needing to wait for delivery or break out the pizza stone. Tender spaghetti serves as a base for a creamy, savory sauce infused with chicken flavor and the brightness of tomatoes, and melty mozzarella and parmesan in each bite. A little basil adds some herbaceousness and fragrance that just can not be beaten. Margherita Pasta brings everyone together around the table in a united front to enjoy a delicious dinner, so the spirit of the original lives on!
Ingredients
- 1 pound spaghetti or pasta of choice
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/4 onion, chopped
- 6 Roma tomatoes, chopped and divided
- 4-6 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1 1/2 cups milk
- 2 teaspoons chicken bouillon
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon pepper, plus more to taste
- 1/4 teaspoon red pepper flakes, plus more to taste
- 1/2 cup freshly grated parmesan cheese, freshly grated, plus more for garnish
- 1/2 cup mozzarella cheese, shredded
- 2 ounces cream cheese, softened
- 1/4 cup loosely packed basil, chopped, plus more for garnish
Directions
Step 1 –Cook the pasta to al dente, according to the package directions, in generously salted water.
Step 2 –Reserve 1 cup of the pasta water and drain the rest.
Step 3 –In a large skillet over medium-low heat, melt the butter in the olive oil.
Step 4 –Increase the heat to medium.
Step 5 –Add the onions and 1/2 of the tomatoes and sauté for 5 minutes.
Step 6 –Add the garlic and cook until fragrant, about 30 seconds.
Step 7 –Sprinkle in the flour and cook until thickened and lightly golden, about 2 minutes.
Step 8 –Turn the heat to low.
Step 9 –Slowly whisk in the chicken broth.
Step 10 –Slowly whisk in the milk, stirring constantly until smooth.
Step 11 –Turn the heat to medium-high and bring the sauce to a simmer.
Step 12 –Stir in the chicken bouillon, parsley, oregano, basil, salt, pepper, and red pepper flakes.
Step 13 –Continue to simmer until slightly thickened, stirring occasionally.
Step 14 –Reduce the heat to low and stir in the parmesan until melted.
Step 15 –Add the mozzarella and stir until melted.
Step 16 –Add the cream cheese and stir until melted.
Step 17 –Stir in the remaining tomatoes and the basil.
Step 18 –Stir in the pasta until well-coated, adding some of the reserved pasta water if the sauce seems too thick.
Step 19 –Taste for seasoning.
Step 20 –Garnish with the extra parmesan and extra basil and serve.
