Filthy rich all-purpose pasta sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Heavy (whipping) cream |
| 2 | eaches | Lrg cloves garlic, chopped |
| 1 | pounds | Dried pasta, spaghetti/linguine 1 tbs butter |
| 6 | eaches | Shallots, chopped |
| 1 | cup | Dry white wine |
| 2 | eaches | Lrg tomatoes* |
| 1 | tablespoon | Olive oil |
| pinch | Of sugar | |
| ½ | teaspoon | Ground white pepper |
| ½ | cup | Grated Parmesan cheese |
| 1 | teaspoon | Salt |
| 1 | cup | Basil leaves, shredded |
| *Peeled, seeded and chopped | ||
Directions
INGREDIENTS
DIRECTIONS
In a nonreactive heavy saucepan over medium-low heat, combine the cream, shallots, garlic, and wine. Simmer gently until the mixture thickens,20 to25 minutes. Puree the mixture in a blender or food processor. Set aside and keep warm. Cook the pasta in a lrg pot filled with plenty of boiling water until tender. Meanwhile, in a nonreactive saute pan over medium- high heat, heat the butter and olive oil. Add the tomatoes, sugar, salt, and pepper and toss briefly to just warm the tomatoes. In a lrg warm bowl, combine the cream sauce and the tomato mixture. Drain the pasta and add it to the sauce. Toss well. Add the basil and parmesan and toss again. Serve.
Serves 4.
Submitted By EARL SHELSBY On 02-05-95