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Two Tomato Rosé Sauce for Pasta

  • Preparation time
    10 minutes
  • Baking time
    20 minutes
  • Serves
    4 to 6 servings
Ingredients
  • 2 tbsp (30 mL) olive oil
  • 4 shallots, finely chopped
  • 4 garlic cloves, finely chopped
  • 1/2 cup (125 mL) dried tomatoes in oil, drained and finely chopped
  • 1/2 cup (125 mL) dry white wine
  • 1 can (28 oz/796 mL) diced tomatoes with Italian spices
  • 2 bay leaves
  • 1/2 tsp (2 mL) hot chilies, crushed
  • 1 cup (237 mL) 15% M.F. Québon Ultra’Cream Cooking Cream
  • 1 lb (500 g) penne, cooked
  • 1/2 cup (125 mL) fresh basil, chopped
  • 1/2 cup (125 mL) fresh Parmesan cheese, grated
Preparation
  1.  In a casserole, heat oil and cook shallots, garlic and dried tomatoes for 3 minutes.
  2. Deglaze with white wine, reduce 3 minutes and add diced tomatoes, bay leaves and crushed hot chillies.  Simmer for 10 minutes on low heat.
  3. Add cream and simmer for 5 minutes.
  4. Remove bay leaves.
  5. If desired, use an electric mixer to obtain a smoother sauce.
  6. Serve the sauce on hot pasta and garnish with basil and fresh Parmesan.
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