Tomato and cream sauce
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 28 | ounces | Can of crushed tomatoes or |
| Peeled plum tomatoes in | ||
| Their juice | ||
| ¼ | cup | Extra virgin olive oil |
| 4 | Plump cloves of garlic, | |
| Minced | ||
| 1 | cup | Heavy cream |
| ½ | teaspoon | Crushed red pepper flakes or |
| To taste | ||
| Sea salt to taste | ||
Directions
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").