I used to be so intimidated to make my own pasta sauces. Doesn’t that sound like something a full blooded Italian (which I’m not) can whip up with a glass of wine in one hand and without breaking a sweat? Intimidating. I’ve been playing around with it though… learned a few basic recipes, married a few new techniques. And I came up with a pretty easy (and vegetarian!) recipe that tastes like you spent all day in the kitchen. Ready for it?
What you’ll need:
2T Olive oil
Crushed red pepper
Salt and pepper
1 Onion- chopped
4-6 Cloves minced garlic (4 if you prefer a subtle garlic taste, 5-6 if you LOVE garlic)
2 cups (or a 14 oz can) of petite diced tomatoes
1/4 cup water
1 T dried Basil or 3 T fresh Basil… I just cut about a dozen fresh leaves with scissors.
1/4 tsp dried Oregano
1/3 to 1/2 cup heavy cream
Supplies: Large skillet, a blender or food processor
Heat Olive oil in large skillet over medium heat. Add onion, garlic, paprika and crushed red pepper. Heat on mediu-high for 2 minutes until onions become golden. *Note: Start small with the paprika and red pepper… just sprinkle enough to give the onion a little dusting and red color. The flavor will intensify later and you can always add more later.
Add tomatoes, water, basil, oregano. Bring to a boil and reduce to simmer for 10-15 minutes. While it’s simmering you can taste to add more paprika, red crushed pepper or salt and paper. This is also when I boil water for the pasta.
Add heavy cream and immediately remove from heat. To make it vegan you could use almond milk, although I haven’t tried it myself yet.
Pour contents into blender/food processor. Pulse until smooth. *Note:It will be hot so make sure its glass or heat resistant plastic. I use large Ball jar with my blender.
I served my sauce over Roasted Butternut Squash Agnolotti (Buitoni) with fresh basil and a sprinkle of Parmesan cheese. Hubby says it would be delish with shrimp or chicken over Penne or Fettuccine too! You can make this as mild or spicy as you like! I jarred the rest of the sauce (take note of the expiration date on your cream) and ate leftovers for lunch yesterday. So yummy if I may say so myself!