Sunday, October 14, 2012

Creamy, Cheesy, Tomato Goodness.

Apologies to my faithful readers for the long delay in writing up any new recipes or reviews.   For a long while I have put my very stress filled employment ahead of my personal medical needs.  After much thought, I finally left my work environment and put my health first; finally getting one procedure done and another is to follow.  Happily, I am doing well and to those who have given me their best wishes I say, "Thank you!!!".

Now lets get back to cooking up some comfort food!   One of my favorite creamy pasta sauces is Tomato Vodka Cream Sauce, but with a little tweaking, it can become a new sauce altogether. This sauce is also very easy and quick to make, and should be done by the time your pasta or gnocchi are cooked and ready to eat.

Creamy Four Cheese Tomato Sauce


4 cups (32 oz) tomato puree
1 1/4 cups heavy cream
¼ cup each grated Asiago, Romano and Parmesan cheeses
½ cup ricotta cheese
1 tsp each garlic and onion powders
1 tsp Italian herb mixture, dried and crushed
1 lb hot, cooked pasta or gnocchi


In a large pan, on medium-high heat, mix puree and cream together and let cook until small bubbles begin to form around rim. Whisk in and continuing whisking until smooth, the four cheeses. Whisk in the powders and herb mixture; serve over hot pasta or gnocchi.

Makes 4 servings.

I prepared Pasta Prima's Lobster Ravioli and Gnocchi to see how this sauce measured up with both. The experiment was met with much praise from my taste buds, and my husband's as well. So there you go, a sauce that can go on two separate items and will please you as well whomever you're cooking for.

Mary Cokenour

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