Spaetzle in Herbed Tomato Cream Sauce
Transport your taste buds to the heart of European comfort cuisine with this irresistible Spaetzle in Herbed Tomato Cream Sauce. Handcrafted spaetzle, tender and golden, forms the base of this dish, offering a delightful chewiness that pairs beautifully with a rich and velvety tomato cream sauce. Infused with fresh herbs like basil, parsley, and oregano, the sauce bursts with vibrant, aromatic flavors, perfectly complemented by a touch of smoky paprika and a generous sprinkle of Parmesan cheese. Ready in under an hour, this recipe is ideal for weeknight dinners or cozy gatherings, adding a gourmet twist to your table. Serve it as a standalone meal or alongside a crisp green salad for a complete and satisfying experience. Perfectly creamy, herbaceous, and utterly comforting, this spaetzle recipe is destined to become your new go-to for pasta night inspiration!
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Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 0.5 cup whole milk
- 1 teaspoon salt
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 14 ounces canned crushed tomatoes
- 0.5 cup heavy cream
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped
- 0.5 teaspoon paprika
- 0.5 teaspoon ground black pepper
- 0.25 cup Parmesan cheese, grated
- 0 as needed water
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, eggs, milk, and 1 teaspoon of salt. Mix together until a smooth, thick batter forms. Set aside to rest for 10 minutes.
Step 2
Bring a large pot of salted water to a boil. Using a spaetzle maker or a colander with large holes, press the batter through into the boiling water.
Step 3
Cook the spaetzle for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and transfer to a colander to drain. Repeat with the remaining batter.
Step 4
Heat 1 tablespoon of butter in a large skillet over medium heat. Add the drained spaetzle and cook for 3-4 minutes until lightly golden. Remove from the skillet and set aside.
Step 5
In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes, or until softened. Stir in the minced garlic and cook for an additional 30 seconds.
Step 6
Add the canned crushed tomatoes, heavy cream, basil, parsley, oregano, paprika, and black pepper. Stir to combine and let the sauce simmer gently for 5-7 minutes to meld the flavors.
Step 7
Stir in the grated Parmesan cheese and the remaining tablespoon of butter. Mix well until the cheese is melted and the sauce is creamy. Taste and adjust seasoning if needed.
Step 8
Return the cooked spaetzle to the skillet with the sauce. Stir to coat the noodles evenly, and cook for 2-3 minutes until heated through.
Step 9
Serve the spaetzle topped with additional chopped herbs and Parmesan cheese, if desired.
Nutrition Facts
| Serving size | (1237.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2148.7 |
| Total Fat 104.8g | 0% |
| Saturated Fat 50.3g | 0% |
| Polyunsaturated Fat 2.2g | |
| Cholesterol 778.4mg | 0% |
| Sodium 3658.0mg | 0% |
| Total Carbohydrate 229.3g | 0% |
| Dietary Fiber 16.9g | 0% |
| Total Sugars 28.6g | |
| Protein 63.4g | 0% |
| Vitamin D 181.2IU | 0% |
| Calcium 698.7mg | 0% |
| Iron 19.2mg | 0% |
| Potassium 2313.8mg | 0% |
Source of Calories