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    You are in: Home / Italian / Creamy Tomato Sauce (America's Test Kitchen) Recipe
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    Creamy Tomato Sauce (America's Test Kitchen)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    DrGaellon's Note:

    From America's Test Kitchen episode 905, "Perfecting Pasta Sauces." Works best with short tubular pasta like ziti, penne or rigatoni.

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    Units: US | Metric


    1. 1
      In a medium saucepan, melt butter over medium heat. Add prosciutto, onion, bay leaf, red pepper flake and salt to pan; saute until onion softens, 8-12 minutes.
    2. 2
      Add garlic and saute until fragrant, 30-60 seconds. Add tomato paste and sundried tomatoes. Saute until tomato paste deepens in color, 1-2 minutes.
    3. 3
      Deglaze pan with white wine; scrape up any browned bits with a wooden spoon. Add crushed tomatoes and simmer gently 25-30 minutes.
    4. 4
      Add cream, remaining crushed tomatoes, remaining white wine, basil, salt and pepper. Stir well and serve over pasta immediately.

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    Ratings & Reviews:

    • on April 15, 2009


      Taste was pretty good, although I would use a little less sun dried tomatos next time. Also it was soo thick that I had to had 4 large serving spoons of chix broth during cooking. After finishing.. was still too thick. I will think about adding more broth next time to thin the whole mix out.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Creamy Tomato Sauce (America's Test Kitchen)

    Serving Size: 1 (78 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 292.7
    Calories from Fat 183
    Total Fat 20.4 g
    Saturated Fat 12.4 g
    Cholesterol 63.6 mg
    Sodium 884.0 mg
    Total Carbohydrate 23.3 g
    Dietary Fiber 4.6 g
    Sugars 12.9 g
    Protein 4.6 g

    The following items or measurements are not included:


    crushed tomatoes

    crushed tomatoes

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