Recipe by Chef Suz in Bekond
Tomatoe, cream, and fresh basil make a quick easy meal. Small shapes such as penne, farfalle, or conchiglie are best for this recipe.
Top Review by DayJahView
This recipe is very easy to make and the sauce is a creamy, tangy refreshing change from regular tomato or spaghetti sauce. It could be titled Creamy Red Sauce. To cut back on the fat however, I substituted Plain Fat-Free Yogurt for the Heavy Cream and reduced the Parmesan Cheese down to 2 1/2 Tablespoons from the four. I also used Ziti instead of Penne Pasta simply because it was all I had. I used two teaspoons of basil. One teaspoon went into the sauce while cooking and the other I sprinkled in the mix with finishing. I also added a pinch of salt and pepper to the sauce while cooking as well as a dash of McCormick's Perfect Pinch salt substitute. A good recipe for the beginner chef learning to experiment with different tomato-based sauces! Made for Spring 2012 PAC.
- 1 2⁄3 cups tomato sauce
- 6 tablespoons dry white wine
- 2⁄3 cup heavy cream
- 2 1⁄2 cups penne
- fresh basil, to taste
- 4 tablespoons grated parmesan cheese
- salt and pepper
Directions See How It's Made
- Pour the tomato sauce and wine into a medium saucepan and stir to mix. Bring to a boil over medium heat, then add the cream and stir until evenly mixed and bubbling. Turn the heat down to low and let simmer.
- Cook pasta til al dente.
- Meanwhile finely shred basil leaves.
- Drain the pasta well, return it to the pan and toss it with the grated parmesan. Taste the sauce for seasoning, pour it over the pasta and toss well. Serve immediately, sprinkled with the shredded basil.