Pasta with Sauce of Tomato and Cream

12 Jan

Ahhh. Tomatoes and cream – how do two such different foods combine so deliciously? This is a favorite of mine: it’s quick, easy, and inexpensive. On days I’m tired and I arrive home from work around dinner time, I make this. It’s leagues better than prepackaged dinners, and I don’t have to expend much effort to prepare it, nor do I have to wait long to eat it.

This possibly could serve 4, depending on how hungry everyone is, but I say make it for two ravenous adults, and then there will be leftovers! I usually dislike leftovers, but this dish re-heats nicely!

16 oz spaghetti
One big can (32 oz-ish) of Cento San Marzano whole, peeled tomatoes (this brand is perfect, because not only are San Marzanos supposed to be the best cooking tomato, but a little branch of basil is included in the can, plus the “juice” is very thick and saucy)
Half a yellow onion, diced
Three cloves of garlic, minced
Olive oil
Coarse salt
Butter, approximately 3 Tablespoons
1 cup chicken or vegetable broth or stock
1 cup heavy cream
Scant splash of Cointreau

I like to use an enameled cast iron French oven for this, but any pan will do. Heat over medium for a few seconds, and then add 1 Tbsp of Olive oil and 1 Tbsp of butter. Add onion, and cook until it begins to soften and become translucent. Add the garlic. Add a tiny splash of Cointreau. The liqueur will sizzle into nonexistence quite quickly (as always, don’t pour alcohol over an open flame). Add the can of tomatoes, juice and all. Moosh them up with a spoon or spatula.

Add about one cup of broth or stock to the tomato can, and swirl to collect remaining tomatoey goodness. Add to your pan. Toss in a pinch of salt and allow to simmer for about 15 minutes.

Meanwhile, bring a large pot of water to boil. When it boils, add a generous amount of salt. Cook until al dente.

When the pasta is just done, add 1 Tbsp butter and 1 cup heavy cream to the tomato sauce. Stir. Get the pasta from its pot with a pasta grabber contraption. Toss into tomato cream sauce. Stir again. Taste. It may need a little more salt.

Transfer the pasta to individual serving bowls and top generously with Parmesan.

Mmmm! 🙂


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