Kittencal's Creamy Tomato Pasta Sauce (Vegetarian or Meat Option |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is a full-flavored rich tomato sauce that benefits with a long slow cooking time, this sauce will take a couple of hours to cook and will only improve in flavor if made 1-3 days ahead and refrigerated, this will give the flavors time to blend and intensify even more, I also want to mention that the sauce will taste totally different after the 2-1/2 hour cooking time, when I make this sauce I use 1/2 cup cream, you will need to adjust the cream until you have reached the desired taste- to take this to yet another level 1 pound mild or spicy Italian sausages with casings removed may be added to the sauce, see instructions on the bottom of the recipe - you will love this sauce! :) Ingredients:
1/4 cup olive oil (or as needed to cover the bottom of the saucepan) |
1 medium onion, finely chopped |
1 small red bell pepper, seeded and finely chopped (do not substitute green or yellow pepper) |
2 -3 tablespoons finely chopped sun-dried tomatoes packed in oil (can use more) |
2 -3 tablespoons finely chopped fresh garlic (the more garlic the better!) |
1/2 teaspoon crushed red pepper flakes (or adjust to suit heat level) |
1 tablespoon dried basil (rubbed between fingers to release flavors) |
2 tablespoons tomato paste |
1 (28 ounce) can crushed tomatoes (or use two 14-ounce cans) |
1 (28 ounce) can plum tomatoes (do not drain) |
2 1/2 teaspoons salt (or to taste) |
fresh ground black pepper (to taste) |
1/3 cup heavy whipping cream (or more to desired creaminess) |
Directions:
1. Heat oil in a medium pot over medium-high heat (use enough oil to cover the bottom of your pot you may need more than 1/4 cup).
2. Add in onion, bell pepper and chopped sun-dried tomatoes; cook stirring for about 5-6 minutes or until softened.
3. Add in garlic, chili flakes and basil; cook stirring for 2 minutes,.
4. Add in tomato paste; stir for 2 minutes.
5. Add in crushed and plum tomatoes with juice; bring to a simmer over medium heat stirring and breaking up the whole tomatoes with a fork.
6. Reduce heat to low cover with a lid and simmer for 30 minutes.
7. Uncover and continue to simmer over low heat for another 2 hours stirring frequently (the longer cooking/simmering time over low heat the better this sauce will be, if your sauce becomes too thick add in a little water and continue cooking).
8. Season with salt and black pepper about halfway through cooking.
9. At this point and before the addition of the cream you may cool the sauce and refrigerate up to 3 days.
10. At the end of cooking mix in the cream starting with 1/3 cup and adding in more until you reach your desired creaminess; stir until heated through.
11. Delicious!
12. THE ADDITION OF SAUSAGE MEAT; in the pot brown the sausage meat with onion, bell pepper and sun-dried tomatoes until no longer pink (breaking up the meat while cooking) drain fat.
13. Add in the garlic, red pepper flakes and basil; cook stirring until the meat is browned (about 7-8 minutes, or best flavor the meat should be lightly browned).
14. Add in the tomato paste and continue with the recipe as stated from step# 5.
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