Sunday, September 19, 2010

Tomato and Cream Sauce for Pasta from Marcella Hazan's Classic Italian Cookbook

If I could only have one Italian cookbook, this would be it! Marcella Hazan's recipes are deceptively simple and outrageously delicious. I served this simple sauce over small bowties (farfalle), but Marcella recommends serving it over Tortellini or Green Gnocchi. We ate this with the veal chops with sage and white wine and spinach as a vegetable; however, it is certainly rich enough to be a main course sauce. This might be the recipe to use those incredibly expensive San Marzano tomatoes. Let me know if you can tell the difference.

For 6 servings
1 stick (1/4 lb) butter
3 tbls finely chopped yellow onion
3 tbls finely chopped carrot
3 tbls finely chopped celery
2 1/2 cups canned Italian tomatoes with their juice
2 tsp salt or to taste
1/4 tsp sugar
1/2 cup heavy cream

Put all the ingredients except the cream into a sauce pan and cook for 1 hour at a bare simmer, stirring occasionally.
Puree with your stick blender (or regular blender or food mill) You can refrigerate or freeze the sauce at this point.  Pour back into the pan, bring up to the simmer, add the cream, and cook for 1 minute more, stirring.
Taste and add salt if needed.

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