'Brothy' Spaghetti Pomodoro

Forget plain Pomodoro—this one’s got depth. A splash of our Beef Bone Broth, Bestia, takes this simple spaghetti from a weeknight staple to the next level. No hours of simmering, no extra fuss—just a little broth magic for a sauce that clings, coats, and comforts

Ingredients (Serves 2)

• 6 oz pasta of choice (spaghetti, rigatoni, or bucatini work best)
• Pikora Beef Bone Broth (1 sachet if you like it light, two if you want extra protein)
• 2 tbsp olive oil
• 2 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes (optional, for heat)
• 1 cup canned San Marzano tomatoes, crushed (or 2 fresh Roma tomatoes, blended)
• 1/2 cup reserved pasta water
• Salt & black pepper, to taste
• 1 tbsp butter (for silkiness)
• Grated Parmesan, for serving
  

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente, reserving ½ cup of the pasta water before draining.
2. Make the sauce: Heat olive oil over medium heat in a large pan. Add sliced garlic and red pepper flakes, sautéing until fragrant (about 30 seconds).
3. Tomatoes meet broth: Stir in the crushed tomatoes and season with salt and pepper. Let simmer for 5 minutes to develop flavor.
4. Enrich the sauce: Add reserved pasta water and one sachet of Pikora Beef Bone Broth, Bestia. Stir well to combine. Simmer for another 3–4 minutes until the sauce thickens and deepens in flavor.
5. Marry the pasta & sauce: Add the drained pasta to the sauce and toss well. Stir in butter for a glossy finish.
6. Serve & enjoy: Plate the pasta, garnish with fresh basil, and top with grated Parmesan. 
   

Shortcut: Grab a jar of your favorite marinara if you want to make this even easier. We won’t tell. 😉

Recipe by Sara Flanagan