by growinggourmand
Photo by growinggourmand
growinggourmand's Notes:
Expand2 pounds fresh, ripe tomatoes; blanched or 2 cups canned itialian plum tomatoes cut up, with their juice Ask a question about this ingredient
5 tablespoons butter Ask a question about this ingredient
1 medium onnion, peeled and cut in half Ask a question about this ingredient
Put either the prepared fresh tomatoes or the canned in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato
Ask a question about this stepStir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon. While sauce is simmering move on to the "Easiest Alfredo Ever."
Ask a question about this stepDiscard the onion and add salt and pepper to taste.
Ask a question about this step1/2 cup unsalted butter Ask a question about this ingredient
1 cup heavy cream Ask a question about this ingredient
1 cup 1 freshly grated Parmagiano Reggiano cheese, plus additional for garnish Ask a question about this ingredient
1/3-1/2 cup white grape juice Ask a question about this ingredient
1/4 teaspoon lime juice Ask a question about this ingredient
1 pinch red pepper flakes Ask a question about this ingredient
freshly chopped basil (chiffonade), for garnish Ask a question about this ingredient
splash of pasta water Ask a question about this ingredient
Melt the butter in the cream in a wide, heavy-bottomed saucepan over low heat, stirring or whisking often.
Ask a question about this stepWhen the butter is completely melted, add the cheese a little at a time, whisking or stirring after each addition
Ask a question about this stepContinue cooking until the sauce is reduced and thickened, about 20-25 minutes. Taste and add salt if needed.
Ask a question about this stepWhen both sauces are completed, measure them out into equal amounts depending on how many people you are serving. Stir the equal amounts of red and white sauce together in one pot. Any extra red or white sauce will make a tasty leftover for another day.
Ask a question about this stepAdd the red pepper flakes, white grape juice, and hint of lime juice for that tangy/spicy/sweet flavor that this sauce requires.
Ask a question about this stepLet the combined sauce with its new additions heat thoroughly and allow all the flavors to blend; about five minutes on medium heat.
Ask a question about this stepToss the sauce with prepared penne pasta, or any pasta of your choosing. Also, be sure to mix in a splash of the starchy pasta water to bring it all together.
Ask a question about this stepGarnish with freshly chopped basil and some parmesan and DIG IN!
Ask a question about this stepOh how wonderful!!! Isn't her sauce alone unbelievable?? !!! :) If you get to try it let me know how it turns out! Thanks a bunch!
@ boulangere- I can't say thank you enough ! :-)
And just so you all know, she'll be working on her own version of a stuffed chicken breast wrapped in BACON next week.
I am Kristy's Mom, and, yes,we live in Jersey and, yes, we are so proud of her - what a great recipe - Kristy, do you think Marra's Restaurant would go for this? - I would say defintely. Thank you everyeone for the comments, and Chef, you are a great teacher!!
And lovintobake, you are magnificent parents of an amazing young woman! She is the first of my students to post an original recipe here on this wonderful website. None of us could be more proud.
Oh mom ! :) Youre so cute! Thanks a bunch.. This is fun huh?!?! :-D
Thank you for sharing this fantastic recipe!! Love it!
your welcome! Hope you get to try it out sometime soon and then let me know what you think!
Your recipe is creative and sounds seriously delicious...Bravo!! Thanks so much for sharing it :)
Oh! PS...I am Italian but haven't been to New Jersey, sounds like my kind of place :)
Thanks for the positive feed back!!!
Thank you!
The dish sounds amazing and knowing you I am even more positive it is. I can't wait to try it one of these nights. You are awesome
THANKS A BUNCH!! Which one of my classmates are you??
Hurrah for you, now may we have the recipe for the bacon wrapped chicken on the plate next to the pasta!
Believe me mrsl., she's awesome!
I just realized this was you, Mrs. W.CUTE NAME! Ha ha no wonder why you asked me about this today :) The recipe for the chicken sure isn't mine... but it sure is delicious. The only suggestion I have is to make sure the mozzarella is fully stuffed inside cause it makes a mess on the grill.. or have some foil underneath! Enjoy...heres the site.. not sure how to make it a link : http://www.finecooking.com/recipes/stuffed-chicken-breast-prosciutto.aspx
apparently the link made it on its own. that was easy :)
mrsl, she'll be working on an original version of the chicken breast wrapped in BACON later this week. Trust, me, we'll love it.
Wow , to all :thanks for the encouragement! I'm so glad this will be helpful for some of you! This is so much fun and very exciting! If any of you try it out and have suggestions please let me know. I'm looking forward to posting my next recipe already!
This sounds fabulous! I love vodka sauce, and your "non-vodka" version sounds like it's spot-on. Congrats on your first recipe submission!
hla, she worked on the flavor profile all by herself. I think she's found her calling in life.
Thank you very much for the compiments HLA ! Hope it brings a smile to your face and happiness to your palate and your tummy! :)
She did it all herself, sdb!
Thanks!!! :-)
Looks like a great dish! I have friends that are in alcohol recovery that wont eat any foods made with alcohol. Glad to save this one!
sLx, she came up with the non-alcohol flavor profile of this all on her own. Great kudos to her!
That is so awesome to know that this recipe will help other people in similar predicaments. I hope that you and your friends enjoy it! Thank you thank you!
I had an email from one of my very good food52 friends wondering if you were one of my students. I explained that yes, and that you're also the first to post an original recipe here. Congratulations! Wonderful job!
Seriously, Kristy, we are all extremely proud of you!
Thanks Chef! The picture is posted!!!!!!!!!! I finally did it! :)
Ohhhhhhh my! I can practically taste it from your ingredients and beautiful description. Beautifully done, and I can't wait to see a photo!
I am Kristy's Mom, and yes, we live in Jersey, and, yes, we are proud of you, Kristy! It sounds so delicious!! Thank you all for your encouraging comments and thank you, Chef, for being such a great teacher!
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I made and froze a batch of Marcella's sauce yesterday, so it's great to be halfway to trying your amazing recipe!