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Wednesday, January 19, 2011

Pasta con Salsa di Pomodoro Panna

Translated: Pasta with tomato cream sauce.


This is a new recipe I tried out tonight. We had some leftover grilled chicken from last night and I didn't just want to reheat it. Blech. So I decided to slice it up and put it over pasta.

The components are simple. The recipe takes 20 minutes, tops. It's a fast, delicious, and impressive. Here's what I did (approximately, since I typically don't measure much when I'm cooking).


1 Onion, diced (I used a Vidalia, but a regular white or yellow onion would be fine)
1 Clove garlic, pressed or minced
a couple tablespoons of olive oil
1 can Italian style diced tomatoes, NOT drained
2 teaspoons basil
1/4 teaspoon oregano
1/4 teaspoon sugar
1/2 teaspoon salt
heavy pinch of black pepper
1/2 cup cream
1 tablespoon butter

Sautee onion and garlic in olive oil over medium low heat, being careful not to burn it.
Once the onions are soft, add spices and diced tomatoes. Stir to combine and bring to a boil. Boil 5-10 minutes until a lot of the juice has evaporated. This is going to make for a nice robust tomato-ey taste.

Remove from heat, add butter and cream. Stir to combine and bring to a simmer. Simmer for about 5 minutes, stirring occasionally.

Pour over pasta and you're golden. I added grated parm and a bit of sliced grilled chicken. I used penne pasta because of its ability to hold the sauce so well.

Mangiare Bene!

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