Friday, February 19, 2010

Pasta with Creamy Tomato Sauce

I pulled this recipe out of a Cook's Illustrated magazine awhile ago and was excited that I finally got around to trying it. I changed the recipe slightly. I don't love sun-dried tomatoes, and I didn't want to buy a big jar to only use a little, so I didn't. I also did not read the recipe very well and bought diced tomatoes instead of crushed tomatoes. So I used the diced and the sauce was still really good.

Pasta with Creamy Tomato Sauce

3 Tbsp unsalted butter
1 ounce proscuitto, minced
1 small onion, diced fine
1 bay leaf
Pinch red pepper flakes
Table salt
3 medium garlic cloves, minced
2 Tbsp tomato paste
2 ounces oil-packed sun-dried tomatoes, drained, rinsed, patted dry, and chopped coarse (I omitted these)
1/4 cup plus 2 Tbsp dry white whine
2 cups plus 2 Tbsp crushed tomatoes (from 28 ounce can)
1 pound pasta
1/2 cup heavy cream
Ground black pepper
1/4 cup chopped fresh basil leaves
Grated Parmesan cheese, for serving

Melt butter in medium saucepan over medium heat. Add proscuitto, onion, bay leaf, pepper flakes, and 1/4 tsp salt; cook, stirring occasionally, until onion is very soft and beginning to turn light gold, 8 to 12 minutes. Increase heat to medium-high, add garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste and sun-dried tomatoes and cook, stirring constantly, until slightly darkened, 1 to 2 minutes. Add 1/4 cup wine and cook, stirring frequently, until liquid has evaporated, 1 to 2 minutes.
Add 2 cups crushed tomatoes, and bring to simmer. Reduce heat to low, partially cover, and cook, stirring occasionally, until sauce is thickened, 25 to 30 minutes.
Meanwhile, bring 4 quarts water to boil. Add pasta and 1 Tbsp salt and cook until al dente. Reserve 1/2 cup cooking water; drain pasta and transfer back to cooking pot.
Remove bay leaf from sauce and discard. Stir cream, remaining 2 Tbsp crushed tomatoes, and remaining 2 Tbsp wine into sauce; season to taste with salt and pepper. Add sauce to cooked pasta, adjusting consistency with up to 1/2 cup pasta cooking water. Stir in basil, top with parmesan and serve.

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