I have never made this sauce before, or have I knowingly heard of it. But I made one batch and then five more! (I froze 4 1-qrt bags) A recipe (listed below) called for 2 cups of this sauce and now I have found another wonderful sauce.
1/4 c. olive oil
2 large garlic cloves
1 1/2 to 2 lbs. (3 C) plum tomatoes (I used canned crushed tomatoes)
salt and fresh ground black pepper to taste
1/4 c. heavy cream
1/2 c. freshly grated Parmesan cheese
2 Tbsp. parsley
a pinch of sugar (or a peeled carrot cooked with the sauce)
Water as needed
In a large heavy saucepan, heat olive oil, then add the garlic cloves crushed or if you are using dehydrated garlic cook for 5 min medium/low heat.
Add the tomatoes, salt and pepper. Cover and cook tomatoes until they're soft and collapsed (about 10 min.). Remove skins if desired.
Uncover and cook, stirring often, until the mix is very smooth. Add water, if needed, to keep sauce from sticking to the pot. Stir in cream slowly, then add sugar (or carrot). (Taste it. The sweet carrot/sugar tempers the acidic tomatoes. You'll know if you need to add sugar if the sauce is really tart.)
Simmer the sauce a bit for the cream to become incorporated. Add water, if needed, to bring the sauce to desired consistency. 4-6 servings
I made this for the following recipe:
http://www.tastebook.com/recipes/2423433-Spicy-Chicken-Rigatoni/
Kerry Hicks
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