Spaghetti alla Chitarra, Creamy Tomato Sauce
Spaghetti alla Chitarra, Creamy Tomato Sauce
I typically don’t go for creamy sauces but THIS creamy tomato sauce is just dreamy and exactly what this cold weather calls for. You can easily make it a vodka sauce by adding a splash, but I don’t see a point in wasting vodka so all you’ll need is tomato passata, cream, grated cheese and a shallot. Simple.
Ingredients:
2 portions of spaghetti alla chitarra
250 (9 oz) grams of tomato passata
60 to 100 ml (¼ cup to ½ a cup) of cream
1 small shallot
Grated Parmigiano Reggiano to taste
EVOO
Salt to taste
Note: The cream is scalable depending on how creamy you want the sauce to be. Start out with the lower amount, stir, taste, and add more if you like. You add the cream at the very end of the cooking, and when your pasta is just about to be done.
Mise en Place
Method:
Place water to boil for the spaghetti alla chitarra
Dice or slice your shallot. In a saute pan, drizzle with EVOO and add the shallot. Cook for a few minutes until soft. Add your passata to the pan, rinse out the jar or can with water catching any passata bits remaining, and add this water to the pan as well. Bring to a boil and then lower to a simmer. Cook for about 15 min. By now your water should be boiling, season to taste with salt, and add your pasta to cook. It should only take a couple of minutes to cook, and this is when you add the cream to the tomato sauce. Stir the cream into the tomato sauce, and season with salt to taste. Drain and add your pasta to the sauce, adding splashes of pasta cooking water as needed to marry the sauce to the pasta. Add as much grated cheese as your heart desires and plate.
