Pasta with Tomato Cream Sauce
Apr. 17th, 2009 09:10 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
akatonbo in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomI am the world's laziest cook, pretty much; 30 Minute Meals is too much time for me unless 20 minutes of it is something cooking in the oven. (Actual cook time is not so much of an issue, since roasted veggies may take an hour in the oven but there's almost no prep, but low required maintenance is important for anything that takes a long time.)
I do not know a lot of techniques, and while I'm not a vegetarian I rarely cook anything that used to walk, swim, or fly unless someone else has done all the work of trimming it. However, I was raised by parents who know how to cook, one of whom is a master of improv, so I have decent instincts for screwing around in the kitchen.
My dinner tonight was improvised with guidance from this recipe (found via Google). What I actually used is in parentheses throughout the directions.
Pasta with Tomato Cream Sauce
- butter
- garlic
- basil/oregano/whatever you want
- can of petite diced tomatoes
- wine
- cream
Melt butter (the end of the stick I had open, about 1 1/2 tbsp) in a saucepan. Add garlic (about 3/4 tsp from a jar of the minced stuff), plus whatever else you like to season your sauce with (dried basil and oregano, plus some very finely ground rosemary I acquired recently), and saute for a little while.
Partially drain the can of petite diced tomatoes and add to the pan. Cook until most of the liquid evaporates, then add wine for flavor and more liquid (about half a glass of Woodbridge merlot) and reduce again.
Finally, pour in the cream (8oz mini carton of heavy cream) and reduce again until it looks like pasta sauce to you.
(I was having stove issues and had a devil of a time getting my water to boil; ordinarily the sauce should probably be started before the pasta, maybe putting the water on to boil around the same time that the wine goes into the sauce.)
Pour sauce over cooked pasta (2/3 to 3/4 of a box of linguini), toss to coat pasta thoroughly with sauce, add cheese if you like (I ran out and forgot to get more). Die of yum.
Feeds 2-4 (depending on how much pasta you like to eat and whether you serve it alone or with something else), excellent with a glass of the wine used to flavor the sauce.
I do not know a lot of techniques, and while I'm not a vegetarian I rarely cook anything that used to walk, swim, or fly unless someone else has done all the work of trimming it. However, I was raised by parents who know how to cook, one of whom is a master of improv, so I have decent instincts for screwing around in the kitchen.
My dinner tonight was improvised with guidance from this recipe (found via Google). What I actually used is in parentheses throughout the directions.
Pasta with Tomato Cream Sauce
- butter
- garlic
- basil/oregano/whatever you want
- can of petite diced tomatoes
- wine
- cream
Melt butter (the end of the stick I had open, about 1 1/2 tbsp) in a saucepan. Add garlic (about 3/4 tsp from a jar of the minced stuff), plus whatever else you like to season your sauce with (dried basil and oregano, plus some very finely ground rosemary I acquired recently), and saute for a little while.
Partially drain the can of petite diced tomatoes and add to the pan. Cook until most of the liquid evaporates, then add wine for flavor and more liquid (about half a glass of Woodbridge merlot) and reduce again.
Finally, pour in the cream (8oz mini carton of heavy cream) and reduce again until it looks like pasta sauce to you.
(I was having stove issues and had a devil of a time getting my water to boil; ordinarily the sauce should probably be started before the pasta, maybe putting the water on to boil around the same time that the wine goes into the sauce.)
Pour sauce over cooked pasta (2/3 to 3/4 of a box of linguini), toss to coat pasta thoroughly with sauce, add cheese if you like (I ran out and forgot to get more). Die of yum.
Feeds 2-4 (depending on how much pasta you like to eat and whether you serve it alone or with something else), excellent with a glass of the wine used to flavor the sauce.