posted by RisaG 01-02-100 6:16 PM
* Exported from MasterCook *
Linguine with Tomato Sauce
Recipe By : RisaG
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Tomatoes
Amount Measure Ingredient -- Preparation Method
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3 tbsp. olive oil
1 small onion -- diced
2 cloves garlic -- finely chopped
4 sprigs fresh basil + 10 basil leaves -- + extra for garnish
2 (28 oz.) cans plum tomatoes
3 tbsp. heavy cream
2 tbsp. unsalted butter
1/8 tsp. red pepper flakes
1 tsp. salt -- + cooking pasta
1 lb. dried linguine -- * see notes
3 1/2 tbsp. Parmigiano Reggiano -- freshly grated
In a medium sized heavy saucepan, place the olive oil, onion, garlic and the sprigs of basil. Cook, stirring frequently, over medium-low heat for about 5 minutes or until the onions are translucent.
Meanwhile, pass the tomatoes and their juices through a food mill to puree them. Add them to the onion mixture and cook for 40-45 minutes, stirring occasionally, until the mixture thickens. Remove the basil sprigs then add the cream, butter, red pepper flakes and salt, stir and cook for another 10 minutes. Remove from the heat and set aside.
In a large pot of boiling water, add salt and cook pasta until al dente, about 6 minutes. Drain, reserving 1/2 cup of cooking water.
Stir the reserved water into the tomato sauce. Add the cooked pasta, Parmigiano Reggiano and the torn basil leaves and toss to combine. Serve garnished with the extra cheese and basil leaves.
NOTES : Original recipe from The Lake House Cookbook by Trudie Styler and Joseph Sponzo, Clarkson/Potter Publishers, NYC, Copyright 1999., p. 82. Original recipe called Tagliatelle with Tomato Sauce.