Several years ago I read the book Under the Tuscan Sun. The book has two chapters of recipes: Summer Kitchen Notes and Winter Kitchen Notes. This recipe is from this novel -- altered a bit, but of course.
It's just perfect for this time of year, when tomatoes are in abundance. There's no better time to make the most of summer's bounty. After all, there's a long winter season to make sauce with canned tomatoes.
Quick Tomato-Cream Sauce
From the novel Under the Tuscan Sun
- 1 14.5 oz. box of rotini or short-cut fusilli
- 4 or 5 slices pancetta, chopped
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 1 large red bell pepper, chopped
- 5 tomatoes, seeded and chopped
- 1/4 cup red wine
- 1/2 cup light cream
- 14.5-15 oz. crushed tomatoes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Lots and lots of fresh basil, chopped
- salt and black pepper to taste
- grated Parmesan
- Cook pasta according to package directions.
- Cook pancetta, drain on paper towel, and set aside.
- Sauté onions and garlic in olive oil for 5 minutes.
- Add bell pepper and tomatoes. Season with thyme, oregano, and basil, and cook 5 minutes more.
- Add red wine, and reduce by half.
- Stir in light cream and crushed tomatoes. Cook for 5 minutes more.
- Stir cooked pancetta into the sauce at the last minute to retain its crispness. Season with salt and pepper to taste.
- Stir in cooked pasta. Serve with grated Parmesan and crusty bread on the side.
Note: Simply omit the pancetta for a vegetarian version of this delicious dish.