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11.01.2010

Creamy Tomato Sauce

As I wasted time on Saturday morning, I came across America's Test Kitchen on the tv. I was so intrigued by the tomato sauce they were making, mainly because I haven't had any pasta or real italian food since my diagnosis. As the day wore on, I kept thinking about pasta and homemade sauce. A day later, I headed to the market and bought everything to make this fantastic sauce. It's hardy, really flavorful, and quite easy to make. The sauce is naturally gluten-free, which I topped on a quinoa-corn blend of pasta noodles (Ancient Quinoa Harvest Supergrain Pasta). Of course, if you are not on a gluten-free diet, this would be just as wonderful atop whole-wheat penne.


Ingredients
2 Tbs unsalted butter
1 oz prosciutto, minced (about 2 Tbs)
1 onion, diced
1 bay leaf 
Pinch of red pepper flakes
salt
3 medium garlic cloves, minced or pressed through a garlic press
2 Tbs tomato paste
2 oz sun-dried tomatoes, chopped coarse (about 3Tbs)
1/4 cup, plus 2 Tbs dry white wine
2 cups, plus 2 Tbs crushed tomatoes
1 lb pasta
1/2 cup heavy cream
1/4 cup fresh basil, chopped
Parmesan cheese (optional) 


Directions

  • Melt butter in medium saucepan over medium heat. Add prosciutto, onion, bay leaf, pepper flakes, and 1/4 teaspoon salt; cook, stirring occasionally, until onion is very soft and beginning to turn light gold, 8 to 12 minutes. Increase heat to medium-high, add garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste and sun-dried tomatoes and cook, stirring constantly, until slightly darkened, 1 to 2 minutes. Add 1/4 cup wine and cook, stirring frequently, until liquid has evaporated,  about 1 minute.
  • Add 2 cups crushed tomatoes and bring to simmer. Reduce heat to low, partially cover, and cook, stirring occasionally, until sauce is thickened, 25 to 30 minutes.
  • Meanwhile, bring 4 quarts water to boil. Add pasta and 1 tablespoon salt and cook until al dente. Reserve 1/2 cup cooking water; drain pasta and transfer back to cooking pot.
  • Remove bay leaf from sauce and discard. Stir cream, remaining 2 tablespoons crushed tomatoes, and remaining 2 tablespoons wine into sauce; season to taste with salt and pepper. Add sauce to cooked pasta, adjusting consistency with up to 1/2 cup pasta cooking water. Stir in basil and serve immediately, top with Parmesan. 

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