Embedded Files
2 tablespoons extra virgin olive oil
5-6 cloves fresh garlic
1/2 teaspoon chili flakes
1 cup dry white drinking wine
1 cup chicken broth
2 (14 1/2 oz) cans tomatoes
1/4 cup sweet cream butter, cut into 1 inch cubes, chilled
1/2 cup freshly grated parmesan cheese
Freshly chopped basil, to taste
Salt, to taste
Freshly crushed black pepper, to taste
Sauce
Place the olive oil, garlic and chili flakes in a cold pan. On
medium heat, stir and cook the olive oil, garlic, chili flakes until garlic turns slight
golden brown. To this mixture, add the white wine and chicken broth. Simmer
about 10-12 minutes.
Reduce the wine and broth by half, add the tomatoes, and continue to simmer for
30-35 minutes.
Puree the sauce in blender with the butter and Parmesan cheese. Season to
taste with salt and pepper.
Pasta
Prepare pasta when sauce is complete. Use a large pot to
boil pasta. Cook the pasta in salted boiling water until they float (approximately 3
minutes or 160 degrees F internal temperature). Remove pasta from boiling
water and lightly mix with sauce.
Plating Suggestion: Place sauced pasta on serving plate, top with Parmesan and
Basil.
Tip: Add Cream to sauce to add richness and/or add vegetables of choice
to sauce and/or add sautéed chicken strips to sauce.
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