Burro e Pomodoro
- Serving Size: 6 – 8
- Preparation Time: 10 minutes
- Total Cooking time: 20-30 minutes or longer (optional)
This is a classic Italian sauce, one of the staple sauces of the cuisine, being the classic accompaniment to ravioli. It is also one of my personal favorites as it does not overwhelm the flavors of other foods with excessively heavy herbs or spices nor is it excessively acidic despite being a tomato based sauce. The key to this is if you have the time, just let it simmer before using it, perhaps preparing it ahead of time since it does store well in the freezer. It also is the perfect sauce to use for Chicken parmesan which will be a recipe upcoming very shortly so it would be a good idea to print this recipe up for future use.
| Amount | Measure | Ingredients |
|---|---|---|
| 32 | oz | canned crush tomatoes |
| 6 | Tbsp | Butter (for best results use real butter, don’t substitute margarine) |
| 1/4 | cup | whole milk or heavy cream |
| 2 | tsp | chopped garlic (about two cloves fresh garlic) |
| 1/2 | tsp | dried basil |
| 2-3 | Tbsp | Dry white wine such as chardonnay |
| salt and pepper to taste |
To prepare:
Melt the butter in a sauce pan over medium heat just until it barely begins to foam. Add in the garlic and stir 1-2 minutes to sauté the garlic. Next add in the basil and stir to combine. Next, stir in the crushed tomatoes, stirring well to combine the butter with the tomatoes. Reduce heat to low and add in the milk or cream, the white wine, and salt and pepper to taste, Cover and let simmer at least 20 minutes, longer if you have the time. Serve over fresh ravioli, tortellini, or a plain pasta such as penne, rotini or as the base sauce in Chicken Parmesan.
