Tuesday, March 22, 2011

Tomato cream sauce

This is a yummy recipe! Pour it over pasta (regular, whole wheat, or gluten free!) or polenta for a delicious dinner.

1 small yellow onion, diced
2 or 3 cloves of garlic
olive oil
1/2 cup white wine, vermouth or broth
1 can of tomato sauce (the cheap store brand is fine; not looking for a jarred pasta sauce)
salt, pepper
1 T crushed red pepper flakes
oregano and sage to taste (or 1-2 t of each)
Broccoli crowns, if desired
1/2 cup of heavy cream

1. Saute the diced onion in the olive oil until translucent. Add red pepper, herbs, salt, and pepper. Stir to combine.
2. Add the chopped garlic, letting it cook but be careful it doesn't burn!
3. Add the wine or broth. Let the liquid absorb into the onions and cook down. Scrape the brown bits off the bottom of the pan with a wooden spoon.
4. When the liquid is mostly gone, add the can of tomato sauce. Bring it to a simmer, then turn it down and cover it until the pasta is just about done. If adding broccoli, add it now.
5. Stir in the cream. Let it heat until the sauce is a uniform color and warm throughout, about 90s.
Serve over pasta or polenta, with chicken or a salad or whatever else your heart desires.

This sauce is creamy, tangy, a little spicy and a touch sweet but very well balanced. And totally delicious. 

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