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Two Tomato Rosé Sauce for Pasta
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Preparation:
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10 minutes
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Cooking:
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20 minutes
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Serves:
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4 servings
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Ingredients
2 tbsp (30 ml) olive oil
4 French shallots, finely chopped
4 garlic cloves, finely chopped
1/2 cup (125 ml) dried tomatoes in oil, drained and finely chopped
1/2 cup (125 ml) dry white wine
1 can (28 oz/796 ml) diced tomatoes with Italian spices
2 bay leaves
1/2 tsp (2 ml) hot chillies, crushed
1 cup (250 ml) 15% Ultra'cream cooking cream or 15% Sealtest cream
1 lb (500 g) penne, cooked
1/2 cup (125 ml) fresh basil, chopped
1/2 cup (125 ml) fresh Parmesan cheese, grated
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Preparation
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1.
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In a casserole, heat oil and cook shallots, garlic and dried tomatoes for 3 minutes.
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2.
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Deglaze with white wine, reduce 3 minutes and add diced tomatoes, bay leaves and crushed hot chillies. Simmer for 10 minutes on low heat.
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3.
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Add cream and simmer for 5 minutes.
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4.
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Remove bay leaves.
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5 |
If desired, use an electric mixer to obtain a smoother sauce.
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6.
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Serve the sauce on hot pasta and garnish with basil and fresh Parmesan. |
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