Monday, July 13, 2009

Rachel V's Pasta with Tomato Cream Sauce

Pasta with Tomato Cream Sauce  In a medium saucepan over medium heat: 1/8 - 1/4 cup Extra Virgin Olive Oil (you want to cover the bottom of  your pan) 4-6 cloves of chopped fresh garlic 1 small onion Cook the onions and garlic until the onions are soft and a blond color and the garlic is lightly browned.
 Then add: 1 28 oz. can of crushed tomatoes 1 1/2 tsp. of sea salt 1 tsp. brown sugar Let simmer over low heat for 45 minutes or put in a crock pot on low for 1 1/2 -2 hours, stirring occasionally.
 Add: A handful of fresh basil leaves.  (I tear each leaf in half to release the flavor. - I don't know if it really does, but that's what an Italian woman told me to always do!) Simmer 10 more minutes, then taste and see if it needs more salt (it probably will). Add 1/3 cup heavy whipping cream and 1/3 cup freshly grated Parmesan (the pre-grated will not melt well). Stir and simmer for 5-10 minutes. Serve over penne pasta and garnish

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