Quick, Easy -N- Fast Creamy Tomato Sauce for Pasta Recipe
1 T. unsalted butter
1 red onion, diced
2 garlic cloves, minced
2 carrots, diced
1 zucchini, diced
1 red bell pepper, diced
1 T. dried basil
2 or 3 fresh tomatoes or 5 or 6 canned tomatoes, diced
1/2 C. white wine
2 T. tomato paste
1/4 to 1/2 C. light or heavy cream
1/4 to 1/2 C. chicken stock or water
1 lb. pasta (any medium-size shape), cooked according to package directions
1/2 C. chopped fresh flat-leaf parsley
1/4 C. chopped fresh basil
1/4 to 1/2 C. finely grated Parmesan cheese
Place a large skillet over medium heat and, when it is hot, add the butter. Add the onion, garlic, carrots, zucchini, pepper, and dried basil and cook until soft and golden, about 10 minutes. Add the tomatoes and cook until softened, about 5 minutes.
Add the wine and cook until the alcohol taste cooks off, about 10 minutes. Gradually add the tomato paste, stirring until smooth.
Gradually add the cream and stock, whole stirring and cook until heated.
Add the cooked pasta, parsley, basil, and Parmesan cheese and stir to combine.
Serves 4 to 6.
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