Uni Cream Pasta
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Creamy Sea
Urchin Pasta
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This luxurious Japanese uni cream pasta is made by coating al dente spaghetti with a creamy sauce flavoured with sea urchins and a hint of tomato and garlic. If you love creamy seafood pasta dishes, you've gotta try this!
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Uni Cream Pasta
Yield
2 servings
Type
Pasta
Time
25 minutes
Level
Easy
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what you'll need:
» pasta
» olive oil
» garlic
» red onion
» cream
» uni (sea urchin)
» canned tomato
» anchovy fillet
» white wine
» unsalted butter
» black pepper
» parsley
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Make garlic infused oil
Add olive oil and sliced garlic to a cold pan. Heat on low until the garlic is golden and fragrant. (Start boiling water for the pasta.)
1
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Fry onion and anchovy
Remove the garlic and add the red onion and anchovy. Fry until the onions have softened.
2
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Cook pasta
Once the pot of water is boiling, add salt and mix. Then add the pasta and boil until al dente. (1-2 minutes less than the packaging states.)
3
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Add tomatoes and white wine
Add the crushed tomatoes and white wine to the frying pan and mix well.
4
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Add the cream
Pour the cream into the pan and heat through until almost boiling.
5
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Add uni
Add the uni, break it up and mix it into the sauce. Save a small amount to garnish the top at the end. Add a pinch of salt and mix.
6
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Simmer
Continue to simmer until the pasta is cooked. If it becomes too thick, add a small amount of pasta water to thin it out.
7
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Add pasta
Turn off the heat and add the pasta and butter.
8
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Mix well
Mix until the pasta is fully coated and the butter has melted into the sauce.
9
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Serve
Dish up and top with freshly ground black pepper and chopped parsley. Enjoy!
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check out
FULL RECIPE »
See the full post for the full recipe plus more information about uni in Japanese cuisine!
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