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Tomato & White Wine Sauce with Conchiglie Pasta

Posted Apr 10 2012 7:30am
It was so hot today! Kiddo and I were running around in short sleeves and shorts. I was almost tempted to turn on the air conditioner. Almost. I had all the windows open and the fans on and I was dying. It wasn't even that warm today in the mid 70s, I think it's all these hormones.. Who knows. It was warm.
I love all baby and kids clothes, they get cuter and cuter. This little outfit has been sitting in Kiddo's closet for a few months. I've been waiting and waiting for him to be able to wear it and now he finally can. Check out those cute little pockets on the bum. :)
When the shelves in this house begin to get bare I have a hard time throwing meals together. I really need to go grocery shopping but I'm stalling for two reasons. One, I'm trying to use what I have on hand so food isn't sitting around in the cubbard and the second is grocery shopping isn't all that fun sometimes. Usually its a breeze and I enjoy it but other times it's a chore. I go through slumbs (like most people) when I just don't know what to make for dinner. When I saw this recipe and the simple ingredients which I just happened to have, I knew I had a meal to make!! Love when that happens. This recipe calls for 1/4 cup of heavy cream but you can leave it out if you don't want or have it. The sauce is just as wonderful without it and I'll definitely be making it again. Mmmm!

Tomato & White Wine Sauce with Conchiglie Pasta

by Cooks Illustrated

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients (serves 6)


Bring a large pot of water to a boil for cooking the pasta. When the water is boiling, add the pasta and cook according to the package directions until just shy of al dente.

Meanwhile, divide the tomatoes in half. Add half to a blender or food processor and puree until smooth. Combine the puree and diced tomatoes in a liquid measuring cup.

Heat the olive oil in a large saucepan over medium-high heat. Add the onion and tomato paste and cook, stirring occasionally until the onions begin to soften, about 3 minutes. Stir in the garlic and red pepper flakes and mix just until fragrant, about 30 seconds.

Stir in the tomatoes and salt. Remove the pan from the heat and add the wine (or vodka). Return the pan to the heat and cook on medium-high heat until the alcohol flavor is cooked off, about 10 minutes. Stir frequently and lower the heat if the simmering becomes too vigorous. Stir in the cream and cook until heated through, about 1 minute. (Do not cook the cream too long or the sauce will separate).

When the pasta is finished cooking, drain, reserving 1/4 to 1/2 cup of the pasta water. You can either add the pasta to the pan of sauce and add the pasta water if needed or top the cooked pasta with the tomato sauce. If the tomato sauce is too thick add some of the reserved pasta water until desired consistency is reached. Be sure not too add to much to deflate the flavor. Top with basil and adjust the seasoning with salt if needed.

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