Tomato Cream Sauce

When I have pasta either in our out, I tend to lean towards the cream sauces.  I adore a good, rich cream sauce.  It makes my mouth happy!

So, when I attempted the homemade pasta and ravioli, the best thing that came to mind was CREAM SAUCE!  But no just any cream sauce.  A nice tomato flavoured creamy sauce that just holds onto the pasta is glorious layers.

So, I adapted my regular cream sauce recipe a bit and made it a bit different, because different is good!  Got to keep them guessing, you know!  And Mr. Hungry - he eats almost anything (remember the mashed potatoes) so it was a fun experiment!

This is a quick and super easy recipe that will WOW you and anyone else you choose to feed!  Probably 15 minutes from start to finish!  Just enough time to cook your pasta and toast some bread for garlic bread! 

Tomato Cream Sauce
Makes: 2 cups

2 Tbsp
2Tbsp Extra Virgin Olive Oil
1/3 cup parsley
4 Tbsp tomato paste
1 shallot, minced
1 Tbsp lemon zest
1/2 fresh red pepper
1/2 cup white wine
1 cup heavy cream
1/3 cup grated parmesan cheese
3 Tbsp cream cheese
chicken stock (optional)






Heat frying pan to medium high heat, and season with butter and olive oil.

Slice the red pepper into thin strips.  If you want more than 1/2 a pepper- go ahead!  Makes it more interesting!

Add diced shallots and peppers to hot pan and saute until soft. 

Add wine to deglaze, and cook until reduce to about half.

Add the chicken stock (you don't need stock but it's a good way to use the stock from the chicken filling for the ravioli).

Reduce heat to medium, add the cream and tomato paste.  Simmer for about 5 minutes as the sauce thickens.  Stir often.

Add the cream cheese and parmesan cheese - stir until melted and well combined.

At this point, you can decide if you want your sauce thicker or thinner.  Thicker??  Cook longer.  Thinner?  Add a bit more wine or chicken stock.

Toss in your favorite pasta and add the parsley and YAY!  You get to eat!

Hope enjoy as much as we do!

--The Cook