Creamy Tomato Pasta Matrix
A rich dairy stretch solution. Rather than relying on expensive pints of heavy heavy cream, this configuration utilizes a small, precise volume of whole milk and a base starch roux to simulate a luxurious pink cream reduction at a fraction of the market price.
1. Component Unit Ledger
| INGREDIENT COMPONENT | QUANTITY USED | UNIT COST MATRIX | TOTAL COST |
|---|---|---|---|
| Dry Penne or Rigatoni Shapes | 400g | $0.0015 / g | $0.60 |
| Canned Crushed Tomato Base | 400g (1 Can) | $0.0015 / g | $0.60 |
| Whole Milk Liquefaction Asset | 150ml | $0.0012 / ml | $0.18 |
| Yellow Onion & Allium Base | 150g (1 Medium) | $0.0014 / g | $0.21 |
| All-Purpose Flour & Butter Roux | 15g / 15g | Pantry Stock | $0.20 |
2. Optimization Steps
01 / Acid-Sweet Reduction: Mince onions and cook in a pan until translucent. Pour in the canned tomato matrix and simmer on low for 15 minutes. Cooking down the tomato flesh breaks down aggressive raw acidity into natural sugars, removing the need for artificial texturizers.
02 / Thicken the Fluid Substrate: Push tomatoes to one side, melt your butter fraction on the exposed pan floor, and cook your flour directly inside it for 1 minute to neutralize any raw grain notes. Whisk your whole milk slowly into this roux pocket to form a glossy, thick cream substrate.
03 / Interlocking Fusion: Fold your boiled pasta shapes directly into the pan mix along with 50ml of hot pasta water. Stir continuously for 90 seconds. The milk fats and tomato acids will blend smoothly with the roux, forming a velvet pink glaze that completely covers every internal pasta groove.