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Sauce: Italian Cream Sauce




Source of Recipe


Alex Scornavacco


Recipe Introduction


Italian Cream Sauce (forgnocchi and ravioli)


List of Ingredients




1 stick butter
1/2 clove garlic, minced
1 small can tomato paste
21/2 small tomato paste cans of water
1 tablespoon chopped fresh parsley
salt to taste
3/4 cup whipping cream (not whipped)

Recipe



Slowly saute butter and garlic about 1 or 2 minutes. Add tomato paste, stirring well. Add water gradually, stirring. Add parsley and salt. Cook very slowly for about one hour or until sauce thickens, stirring occasionally. This part can be made any time.


When you are going to serve the sauce with the pasta, reheat it and when you put the pasta in the boiling water, remove the sauce to cool slightly. When cooked, add the whipping cream.

If the sauce is too hot, it will curdle the cream.

This recipe can be doubled or tripled, depending on the amount of pasta you cook.