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 Pastaby Cooks IllustratedPrep Time: 10 minutesCook Time: 20 minutes
Ingredients (serves 6)
InstructionsPowered by Recipage
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.