No canned tomatoes? No problem! This flavorful sauce is made with chicken broth and tomato paste. Excerpted from "Mad Hungry Family," by Lucinda Scala Quinn (Artisan Books). Copyright © 2016.



Ingredient Checklist


Instructions Checklist
  • Boil a large pot of water. Generously salt the water and boil the pasta for 2 minutes shy of the package instructions. Taste for doneness and drain -- the pasta should be al dente (soft but still firm, never mushy).

  • Heat the oil and the garlic in a small, deep skillet over medium. Cook, stirring, for 30 seconds, then add the tomato paste. Continue to cook, stirring, for 2 minutes. Pour in the broth and bring to a simmer. Simmer until slightly thickened, 3 to 5 minutes, season with pepper, and stir in the butter. Toss the pasta in the sauce to coat. Serve warm.

Reviews (2)

26 Ratings
  • 5 star values: 4
  • 4 star values: 7
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 2
Rating: Unrated
The instructions don't match the ingredient list. The list calls for 1 Tbs of butter, the instructions call for 2 tsp of olive oil. So I take it you use one or the other to saute the garlic???
Rating: Unrated
This recipe is wonderful, especially for a quick weeknight meal; the campanelle pasta makes a lovely presentation, also. We used it for a main dish, along with the cucumber salad from the same program. I can't believe the difference the dill made in this salad. I've made a cucumber and onion salad forever, but have never added dill. Delicious!