Most creamy tomato sauces have one of three problems: they rely on lots of flour or eggs; they're incredibly complicated; or they have to simmer for ages. This technique, adapted from a Mark Bittman recipe for a creamy spinach pasta sauce, is simple and quick. It is not what one would call "healthy" given its generous quantity of butter and cream, but it is superb comfort food. For help finding and choosing wheat- and gluten-free pasta, see Buying Gluten-Free Pasta.
Prep Time: 0 hours, 10 minutes
Cook Time: 0 hours, 15 minutes
Ingredients:
- 1 12 oz. package gluten-free fettucine, linguine, or spaghetti
- 1 stick unsalted butter
- 3 or 4 very ripe medium tomatoes, peeled and seeded (about 1 1/2 c), or 1 14.5 oz. can diced tomatoes, drained
- pinch ground nutmeg (optional)
- salt and pepper
- 1/3 c heavy cream
- several fresh basil leaves, torn, for garnish (optional)
Preparation:
- Begin boiling salted water for pasta per package directions.
- While water is heating, melt butter in a small saucepan over medium heat. When butter is completely melted, add tomatoes and stir well to coat. Add nutmeg and season with salt and pepper to taste. Cover saucepan and cook tomato-butter mixture over medium-low heat for about ten minutes, or until pasta water is boiling.
- Start boiling pasta. Uncover pasta sauce. Tomatoes should be mostly broken down and completely soft. Reduce heat to low. Very slowly, add cream, stirring constantly. Simmer sauce for about five minutes, then adjust seasonings.
To serve: Divide pasta evenly among three or four bowls. Top each with an equal amount of sauce and, if desired, some fresh torn basil leaves. This sauce also works well with steamed shellfish, sautéed chicken, sautéed vegetables, or broiled or grilled fatty fish (like salmon) -- simply place on top of the pasta before adding sauce for an elegant one-dish meal.
