Pomodoro Cream Sauce Recipe

Quick Pomodoro Sauce Recipe The Anthony Kitchen

WebMar 5, 2020 · Add the olive to a large sauté pan over medium heat and allow to come to temperature. Add the onion and cook for 5-7 minutes, …

1. Cook the pasta according to package directions. Take care to reserve 3/4 cup of the pasta water and set aside.
2. Add the olive to a large sauté pan over medium heat and allow to come to temperature. Add the onion and cook for 5-7 minutes, stirring often. Add the garlic and cook 1 minute more.
3. Add in the cream, 3/4 cup pasta water, tomato paste, salt, and pepper and stir until the tomato paste is evenly dispersed throughout the sauce. Then, add the fresh tomatoes and basil. Reduce the heat to maintain a light simmer and simmer for 15 minutes, stirring occasionally.
4. Add the cooked pasta, toss, and serve!

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Creamy Pomodoro Sauce Recipe Boots & Hooves …

WebMay 24, 2023 · Don’t forget to salt the water. In a large skillet, heat up the olive oil over medium heat. Chop up the garlic and onion, finely and …

1. In a large pot, bring pasta water to a boil and cook according to package instructions. Don't forget to salt the water.
2. In a large skillet, heat up the olive oil over medium heat. Chop up the garlic and onion, finely and evenly. Add to the olive oil and cook until soft and translucent
3. When the onions are cooked, stir in the tomato paste, salt, and Amore seasoning. Combine the tomato paste well. However, it is normal for it to look like it is separated from the oil.
4. Add the whole mini tomatoes and cook until they become soft. Once soft, use the back of a wooden spoon and gently press on the tomatoes.

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Easy Pomodoro Sauce Garlic & Zest

WebJan 18, 2024 · 2. Add crushed tomatoes, a large stem of fresh basil, crushed red pepper flakes, and the remainder of the kosher salt and …

1. Place the garlic on a cutting board and rest the flat side of a wide knife over one clove at a time. Whack the side of the knife with your fist to crush the clove so that it breaks open, but remains in one piece. Do the same with the remaining cloves. Set aside.
2. Heat oil in a 9-inch skillet over medium heat. When the oil is hot enough to slick across the surface of the pan, add the garlic and cook until it's browned and fragrant, 2-3 minutes, flipping occasionally. Remove the garlic with tongs and discard. Sprinkle in the red pepper flakes. Cook for 1-2 minutes in the oil, stirring often.
3. Remove the pan from the heat and carefully add the tomatoes to the hot oil. The oil and tomatoes will splatter, so an apron would be advisable. Break the tomatoes apart with the back of a wooden spoon. Add the basil leaves and stir to combine. Place the lid askew on the pan so that steam can still escape and cook for 8-10 minutes, stirring occasionally. Remove from heat and use the tongs to remove the basil and discard.
4. Transfer the tomatoes to a food processor. Add the salt. Secure the lid on the food processor and place a dish towel over the top (to catch any splatters -- yes, I've had it happen to me). Pulse the tomato sauce 5-6 times until the sauce is smooth. Check for seasoning, adding additional salt if needed. Don't add the black pepper until you are finished processing the sauce, otherwise it will be spicier than you intended.

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