Tomato & cream sauce

Yield: 5 Servings

Measure Ingredient
28 ounces Can of crushed tomatoes or
\N \N Peeled plum tomatoes in
\N \N Their juice
¼ cup Extra virgin olive oil
4 \N Plump cloves of garlic,
\N \N Minced
1 cup Heavy cream
½ teaspoon Crushed red pepper flakes or
\N \N To taste
\N \N Sea salt to taste

In a large unheated skillet, combine the oil, garlic, salt and pepper. Stir to coat with the oil. Cook over moderate heat for 2-3 min. until the garlic turns golden not brown. If using whole tomatoes, run them through a food mill directly over the skillet.

Crushed tomatoes can be added straight from the can. Stir to blend and simmer, uncovered, for 15 min. until the sauce begins to thicken.

Add the cream, stir, and heat for 1 min. Taste for seasonings. Use over 1 lb. of pasta or with fresh lasagna (from "Patricia Wells' Trattoria"). Submitted By JOHN BILECKY <JOHN.BILECKY@...> On THU, 01 JUN 95 001200 -0400

Similar recipes