Served with Spaghetti and my Garlic Bread.
Sauce is loosely based on/inspired by The Pioneer Woman's "Penne a la Betsy" :-)
♥ I love the coconut milk in this but I have also made this with soy cream, it's just as good.
♥ Don't drink? Simply swap the wine with equal amounts of water. Again, it's still good.
♥ Passata is just sieved crushed tomatoes, I understand this product is harder to find in the US. To help you substitute the ingredients are: tomatoes (99.7%) salt and citric acid and the product is completely smooth. Plain canned tomato sauce can most likely be used in it's place. Make sure the ingredients are as above with no oil, basil,vegetables etc.. and it is very smooth with no seeds, skin or chunks.
♥ Please don't confuse passata with tomato paste either, I've seen some sites online saying they are the same - they are not....375g of tomato paste would make for an *interesting* sauce, lol.
|2013 photo with my new favourite pasta shape - De Cecco Fusilli Lunghi Bucati -5|
Creamy Tomato Pasta Sauce
makes 1/2 litre, good for about 6 servings.
• 1 1/2 Tbsp olive oil
• 60g chopped shallots
• 4 -6 cloves garlic, I used 4 large ones, use 6 if they are small, chopped fine
• 150ml white wine
• 375g passata (about 375ml)
• 200ml full fat coconut milk
• 1/4 + 1/8 tsp salt
• 6 -8 grinds black pepper
• about a 1/4 cup chopped fresh basil (to be honest, I didn't measure here, I just eyeballed it)
First, heat up the butter and olive oil until the butter melts. Add the shallots and garlic and fry until the shallots are soft and transparent, a few minutes should do.
Pour in the coconut milk, stir and remove from the heat.
Pour it all into a blender and blend until super smooth, it should thicken up and change colour to a glorious orange:
Now simply pour it back into the pot, stir in the basil and or parsley and bring it back up to heat. Check seasoning and it's ready to use!
Fantastic with penne too, or of course, any pasta :-)
Nutritional Information: just the sauce - per 1 serving out of 6
Sat Fat: 1g
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