Kittencal's Creamy Tomato Pasta Sauce
Recipe: #4481
February 02, 2012
"This is a delicious sauce that needs a long cooking time to develop it's flavor and even tastes better the next day. Serve over cooked pasta"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (310.7 g)
- Calories 101.2
- Total Fat - 4.4 g
- Saturated Fat - 2.4 g
- Cholesterol - 13.7 mg
- Sodium - 31.7 mg
- Total Carbohydrate - 14.4 g
- Dietary Fiber - 4 g
- Sugars - 8.1 g
- Protein - 3.8 g
- Calcium - 47.3 mg
- Iron - 1.2 mg
- Vitamin C - 44.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oil in a medium pot over medium-high heat (use enough oil to cover the bottom of your pot). Add in onion, bell pepper and chopped sun-dried tomatoes; cook stirring for about 5-6 minutes or until softened. Add in garlic, chili flakes and basil; cook stirring for 2 minutes,. Add in tomato paste; stir for 2 minutes.
Step 2
Add in crushed and plum tomatoes with juice; bring to a simmer over medium heat stirring and breaking up the whole tomatoes with a fork. Reduce heat to low cover with a lid and simmer for 30 minutes. Uncover and continue to simmer (uncovered) over low heat for another 2 hours stirring frequently (the longer simmering time over low heat the better this sauce will be, if your sauce becomes too thick add in a little water and continue cooking).
Step 3
Season with salt and black pepper about halfway through cooking. At this point and before the addition of the cream you may cool the sauce and refrigerate up to 3 days. At the end of cooking mix in the cream starting with 1/3 cup and adding in more until you reach your desired creaminess; stir until heated through.
Tips
No special items needed.
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