Tuesday, March 2, 2010

Penne with White Wine Tomato Cream Sauce

There is a little Italian restaurant just down the street from where we live. It is an unassuming place, a place with mismatched decorations and televisions broadcasting news and sports. It is also a place where honest, simple, and delicious food is made. This recipe is inspired by one of my favorite dishes from that restaurant.

1/4 cup olive oil
1 shallot, chopped
1 onion, chopped
3 cloves garlic, minced
28 ounces tomato puree
15 ounces crushed tomatoes
1/4 cup chopped fresh basil
1/2 teaspoon dried rosemary
1/2 teaspoon ground thyme
1 cup white wine
lemon zest and juice of 1 lemon
1/2 cup heavy cream, room temperature
2 tablespoons unsalted butter
1/8 cup chopped fresh parsley
1 cup Parmesan cheese
1 lb penne

Heat olive oil over medium heat in large pot, and sauté shallot, onion, and garlic until soft. Season with salt and pepper. Add tomato puree, crushed tomatoes, basil, rosemary and thyme. Simmer for 25 minutes. Add white wine, lemon zest, and lemon juice, and let the wine reduce (about 20 minutes). Add heavy cream, butter and parsley. Adjust seasonings as necessary. Remove from heat and add Parmesan cheese. Adjust seasoning if necessary. Cook pasta according to directions and serve with sauce.

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