Prep 30 mins
Cook 1 hr 30 mins
I've tried several tomato cream sauce recipes. Some with sausage, some with chicken and some with shrimp. All very good but this one is my favorite. A very large recipe. Easily enough sauce for 3 pounds pasta. If you are not feeding an army go ahead and make full sauce recipe anyway and freeze the leftover sauce. It thaws and reheats very nicely. I typically buy the large can of San Marzano tomatoes at Costco. It's so much cheaper. I really think there is a difference in taste with the San Marzano. Just be sure to buy tomatoes that are packed in puree. Makes the sauce even richer. Adjust the seasonings as you like. I seem to make spicier every time I make by adding more garlic, and red pepper. So good!
- 4 -5 slices bacon, chopped into small pieces (6oz)
- 2 large onions, diced
- 1⁄2 cup white wine
- 1⁄4 cup extra virgin olive oil
- 3 tablespoons garlic, chopped (I often use entire head)
- 1⁄2-1 teaspoon crushed red pepper flakes
- 106 ounces san marzano tomatoes
- 1 tablespoon sugar
- 10 fresh basil leaves
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, fresh ground
- 1⁄2 cup vodka
- 1 cup parmesan cheese, fresh grated
- 1 pint heavy cream
- 1 lb rigatoni pasta, cooked al dente
- In large pot cook bacon and onion until bacon close to well browned and onion soft. About 8-10 minutes.
- While bacon and onion are cooking crush tomatoes by hand in large bowl.
- Deglaze pot with wine over high heat. Scrape bottom of pot to get all the brown goodness off. Continue until wine is evaporated.
- Add oil, garlic and red pepper flakes to bacon and onion. Cook 1 minute.
- Then add tomatoes, sugar, basil, salt, and pepper to pot. Bring to boil.
- Then lower heat to med; simmer 1 hour uncovered.
- Add in vodka simmer 5 min then stir in parmesan and cream and cook for 5 min until cheese melted and sauce heated through, stirring constantly. Taste for seasonings.
- Keep heat on low until ready to serve.
- Pour several ladles sauce over hot pasta in a big bowl. Give it time to absorb a bit before serving.
- Serve with freshly grated Parmesan and crusty garlic bread to sop up all that beautiful sauce.
This dish was GREAT! Tangy and robust, I was well rewarded for the small amount of work to make this sauce. I reduced the recipe to 1/4 of the original, cooked 2 1/2 oz. of dry rigatoni and that was a hearty serving for 2, with enough sauce left for at least 1 more meal for two. I can't decide if I wanna share the leftovers, or freeze them cause I'm greedy! LOL I'll probably share - I have the recipe now! Thanks for sharing, HotMitts! Made for PAC Fall '12.