Tomato Cream Sauce (for Ricotta gnocchi) Source: Cook's Illustrated Sept/Oct 2007 Course: Main Cuisine: Italian Food Group: Pasta Serves: 2 |
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Ingredients
| 1 tablespoon(s) Extra virgin olive oil |
| 1 medium garlic clove, minced or pressed through garlic press |
| 1 can(s) (14 1/2 oz) can diced tomatoes, pureed in food processor until smooth |
| 1/4 teaspoon(s) salt |
| 1/8 teaspoon(s) sugar |
| 2 tablespoon(s) chipped fresh basil leaves |
| 2 tablespoon(s) heavy cream |
Instructions
Heat oil in 12-inch non stick skillet over medium heat until shimmering. Add garlic and cook until fragrant but not brown, about 20 seconds. Stir in tomatoes, salt, and sugar, simmer until thickened slightly, 5-6 minutes. Remove pan from heat and stir in basil and cream. Cover to keep warm. |
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