| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Sauces, Italian |
5 |
Servings |
INGREDIENTS
| 28 |
oz |
Can of crushed tomatoes or |
|
|
Peeled plum tomatoes in |
|
|
Their juice |
| 1/4 |
c |
Extra virgin olive oil |
| 4 |
|
Plump cloves of garlic, |
|
|
Minced |
| 1 |
c |
Heavy cream |
| 1/2 |
ts |
Crushed red pepper flakes or |
|
|
To taste |
|
|
Sea salt to taste |
INSTRUCTIONS
In a large unheated skillet, combine the oil, garlic, salt and pepper. Stir
to coat with the oil. Cook over moderate heat for 2-3 min. until the garlic
turns golden not brown. If using whole tomatoes, run them through a food
mill directly over the skillet. Crushed tomatoes can be added straight from
the can. Stir to blend and simmer, uncovered, for 15 min. until the sauce
begins to thicken. Add the cream, stir, and heat for 1 min. Taste for
seasonings. Use over 1 lb. of pasta or with fresh lasagna (from "Patricia
Wells' Trattoria"). Submitted By JOHN BILECKY <JOHN.BILECKY@CONSULTANT.COM>
On THU, 01 JUN 95 001200 -0400
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Give God what’s right — not what’s left.”