Pasta with Creamy Tomato Sauce
By America's Test KitchenPublished on February 16, 2012
Time
1¼ hours
Yield
Serves 4
Ingredients
3 tablespoons unsalted butter 1 ounce prosciutto, minced (about 2 tablespoons)1 small onion, diced fine (about ¾ cup)1 bay leaf pinch red pepper flakes Table salt 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)2 tablespoons tomato paste 2 ounces oil-packed sun-dried tomatoes, drained, rinsed, patted dry, and chopped coarse (about 3 tablespoons)2 cups plus 2 tablespoons crushed tomatoes (from one 28-ounce can)¼ cup plus 2 tablespoons dry white wine 1 pound pasta (see note)½ cup heavy cream Ground black pepper ¼ cup chopped fresh basil leaves Grated Parmesan cheese, for serving
Before You Begin
This sauce is best served with short pasta, such as ziti, penne, or fusilli.
Instructions
- Melt butter in medium saucepan over medium heat. Add prosciutto, onion, bay leaf, pepper flakes, and 1/4 teaspoon salt; cook, stirring occasionally, until onion is very soft and beginning to turn light gold, 8 to 12 minutes. Increase heat to medium-high, add garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste and sun-dried tomatoes and cook, stirring constantly, until slightly darkened, 1 to 2 minutes. Add 1/4 cup wine and cook, stirring frequently, until liquid has evaporated, 1 to 2 minutes.
- Add 2 cups crushed tomatoes and bring to simmer. Reduce heat to low, partially cover, and cook, stirring occasionally, until sauce is thickened (spoon should leave trail when dragged through sauce), 25 to 30 minutes.
- Meanwhile, bring 4 quarts water to boil. Add pasta and 1 tablespoon salt and cook until al dente. Reserve 1/2 cup cooking water; drain pasta and transfer back to cooking pot.
- Remove bay leaf from sauce and discard. Stir cream, remaining 2 tablespoons crushed tomatoes, and remaining 2 tablespoons wine into sauce; season to taste with salt and pepper. Add sauce to cooked pasta, adjusting consistency with up to 1/2 cup pasta cooking water. Stir in basil and serve immediately, passing Parmesan separately.
Time
1¼ hoursYield
Serves 4Ingredients
3 tablespoons unsalted butter
1 ounce prosciutto, minced (about 2 tablespoons)
1 small onion, diced fine (about ¾ cup)
1 bay leaf
pinch red pepper flakes
Table salt
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons tomato paste
2 ounces oil-packed sun-dried tomatoes, drained, rinsed, patted dry, and chopped coarse (about 3 tablespoons)
2 cups plus 2 tablespoons crushed tomatoes (from one 28-ounce can)
¼ cup plus 2 tablespoons dry white wine
1 pound pasta (see note)
½ cup heavy cream
Ground black pepper
¼ cup chopped fresh basil leaves
Grated Parmesan cheese, for serving
Test Kitchen Techniques
Ingredients
3 tablespoons unsalted butter
1 ounce prosciutto, minced (about 2 tablespoons)
1 small onion, diced fine (about ¾ cup)
1 bay leaf
pinch red pepper flakes
Table salt
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons tomato paste
2 ounces oil-packed sun-dried tomatoes, drained, rinsed, patted dry, and chopped coarse (about 3 tablespoons)
2 cups plus 2 tablespoons crushed tomatoes (from one 28-ounce can)
¼ cup plus 2 tablespoons dry white wine
1 pound pasta (see note)
½ cup heavy cream
Ground black pepper
¼ cup chopped fresh basil leaves
Grated Parmesan cheese, for serving
Test Kitchen Techniques
Ingredients
3 tablespoons unsalted butter
1 ounce prosciutto, minced (about 2 tablespoons)
1 small onion, diced fine (about ¾ cup)
1 bay leaf
pinch red pepper flakes
Table salt
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons tomato paste
2 ounces oil-packed sun-dried tomatoes, drained, rinsed, patted dry, and chopped coarse (about 3 tablespoons)
2 cups plus 2 tablespoons crushed tomatoes (from one 28-ounce can)
¼ cup plus 2 tablespoons dry white wine
1 pound pasta (see note)
½ cup heavy cream
Ground black pepper
¼ cup chopped fresh basil leaves
Grated Parmesan cheese, for serving
Test Kitchen Techniques
Why This Recipe Works
For a smooth, full-flavored pasta sauce recipe in which the tomatoes and cream would complement each other, we combined crushed tomatoes, tomato paste, and sun-dried tomatoes and added the cream to the finished tomato mixture at the last minute.
Before You Begin
This sauce is best served with short pasta, such as ziti, penne, or fusilli.
Instructions
- Melt butter in medium saucepan over medium heat. Add prosciutto, onion, bay leaf, pepper flakes, and 1/4 teaspoon salt; cook, stirring occasionally, until onion is very soft and beginning to turn light gold, 8 to 12 minutes. Increase heat to medium-high, add garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste and sun-dried tomatoes and cook, stirring constantly, until slightly darkened, 1 to 2 minutes. Add 1/4 cup wine and cook, stirring frequently, until liquid has evaporated, 1 to 2 minutes.
- Add 2 cups crushed tomatoes and bring to simmer. Reduce heat to low, partially cover, and cook, stirring occasionally, until sauce is thickened (spoon should leave trail when dragged through sauce), 25 to 30 minutes.
- Meanwhile, bring 4 quarts water to boil. Add pasta and 1 tablespoon salt and cook until al dente. Reserve 1/2 cup cooking water; drain pasta and transfer back to cooking pot.
- Remove bay leaf from sauce and discard. Stir cream, remaining 2 tablespoons crushed tomatoes, and remaining 2 tablespoons wine into sauce; season to taste with salt and pepper. Add sauce to cooked pasta, adjusting consistency with up to 1/2 cup pasta cooking water. Stir in basil and serve immediately, passing Parmesan separately.
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