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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 5 |
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Directions: 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").
Posted by Kay Crowley, Boomerville USA * Houston TX * 713-370-1448
| Ingredients:
28 Ounce(s) Can of crushed tomatoes or
1/4 Cup(s) Extra virgin olive oil
4 Plump cloves of garlic,
1 Cup(s) Heavy cream
1/2 Teaspoon(s) Crushed red pepper flakes or |
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