Pasta Al Pomodoro (Tia's Take on Basta Pasta's Recipe)
- Reviews 2
Ready In: 4 hrs 20 mins
Serves: 8-10
Ingredients
- olive oil, for cooking
- 2 medium onions, chopped
- 4 teaspoons minced garlic
- 1 (28 ounce) can Cento Italian tomatoes
- 4 (15 ounce) cans hunts diced tomatoes with basil oregano and garlic
- 1 cup red wine, good quality (I use a Cabernet Sauvignon)
- 1 1⁄2 cups low sodium chicken broth
- 12 basil leaves, washed and chopped or 1 1⁄2 teaspoons dried basil
- 3 pinches red pepper flakes
- 1 tablespoon vodka (optional)
- 1 tablespoon sugar (optional, we like our sauce on the sweeter side)
- 3 teaspoons pesto sauce (see note below)
- 1 1⁄2 teaspoons italian seasoning
- 1 pinch sea salt or 1 pinch kosher salt
- 8 tablespoons chilled unsalted butter
- 1⁄4 cup whipping cream
- 1⁄4-1⁄2 cup parmesan cheese, freshly grated
Directions
- In a large skillet over medium-high heat, add oil, onion, garlic, red pepper flakes and saute being careful not to let the garlic brown.
- Add tomatoes, wine, chicken broth, basil, sugar, pesto, vodka if using. Bring to a slight boil then turn down heat to medium-low and simmer.
- The longer you simmer this sauce the better it is! Reduce sauce by 1/4 simmering several hours, then turn to low.
- Add the chilled butter (butter will thicken sauce slightly) and stir through.
- Cook your choice of pasta al dente. While cooking pasta add the whipping cream and parmesean cheese and heat through.
- Add drained cooked pasta to pan and mix throughly and heat through.
- Serve with parmesean cheese grated on top. A loaf of rustic bread and salad goes great!
- Note: (I freeze my pesto in ice cube trays and use 1 to 2 cubes).
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