Recipe by Babyoil
This sauce is not a traditional Italian sauce, but don't let that stop you -- the surprise of fresh ginger in a tomato sauce is utterly delicious. This is a great sauce to make ahead and reheat when you need a really quick meal. To make this sauce even quicker, you can serve it unpureed or unmilled -- but I think the extra step of smoothing it out better distributes the ginger flavor. This sauce is superb with spaghetti or any long, thin, dried pasta. Recipe by David Rosengarten
Top Review by Chef Desire
We had this last night over linguini! So refreshing and unbelievably delectable!!! Thanks so much for sharing this! I think I am going to try the sauce in as a lasagna sauce next week. I think that I will use spinich or zuchini, lots of garlic of course and ricotta, maybe some mushrooms. Can't wait! Again thank you for a recipe that I will prepare for friends and use for years to come!
- 3⁄4 cup minced shallot
- 2 teaspoons minced peeled fresh ginger
- 2 cloves garlic, minced
- 1⁄4 cup unsalted butter
- 2 cups diced peeled fresh ripe tomatoes (if necessary, you may use an equivalent amount of canned tomatoes)
- 1 pinch sugar
- salt, to taste
- fresh ground black pepper, to taste
- 1⁄4 cup minced fresh parsley leaves
Directions See How It's Made
- Cook the shallots, ginger, and garlic in the butter in a medium skillet over moderate heat for 4 minutes, stirring.
- Stir in the tomatoes and the sugar, and gently simmer, stirring occasionally, for 15 minutes.
- Season to taste with salt and pepper.
- Put the sauce through a food mill or puree in a food processor or blender until smooth.
- Toss with hot pasta and parsley leaves.
- Serve immediately.
- This recipe yields 4 servings, enough sauce for 1 pound of dried pasta.